Abstract
The aroma of fresh strawberries is composed of a mixture of volatile compounds with no single compound responsible for the characteristic strawberry aroma. Volatiles produced in strawberries are predominately esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate. There are qualitative and quantitative differences in volatile composition between cultivars. Headspace concentration of volatiles from 5 cultivars were 0.4, 1.7, 5.6, 5.8, and 14.3 mol·m –3 for `Honeoye', `Cavendish', `Micmac', `Kent', and `Annapolis', respectively. During fruit maturation on the plant, aroma volatile synthesis coincides with color formation, and continues to increase until the fruit is over-ripe. Volatile concentration increases about 4-fold in the 24-hr period required for fruit to ripen from 50% red to fully red on the plant. Volatile composition continues to change after harvest and is affected by storage temperature, atmosphere composition, and light. The concentration of ethyl esters increases while methyl esters remain constant in fruit held at 0°C, but, when fruit are warmed to 15°C, the reverse is true. Holding strawberries in 10 to 20 kPa of CO 2 may increase concentrations of ethyl esters in the fruit. Light increases the production of volatiles in stored strawberries. Methods to control strawberry aroma will be discussed.
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Claims 18
Claim · model-written summary
Strawberry aroma is a volatile mixture with no single responsible compound.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Outcome
- aromae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“The aroma of fresh strawberries is composed of a mixture of volatile compounds with no single compound responsible for the characteristic strawberry aroma.”
t0“Strawberry”
Claim · model-written summary
Esters predominate among strawberry volatiles, with smaller amounts of alcohols, ketones and aldehydes.
- Taxon
- StrawberryFragaria ×ananassat0
- Outcome
- Volatilese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatiles produced in strawberries are predominately esters, although alcohols, ketones, and aldehydes are also present in smaller quantities.”
t0“Strawberry”
Claim · model-written summary
Six named volatiles contribute substantially to strawberry aroma.
- Taxon
- StrawberryFragaria ×ananassat0
- Outcome
- major volatilese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate.”
t0“Strawberry”
Claim · model-written summary
Volatile composition differs qualitatively and quantitatively among strawberry cultivars.
- Taxon
- StrawberryFragaria ×ananassat0
- Outcome
- volatile compositione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“There are qualitative and quantitative differences in volatile composition between cultivars.”
t0“Strawberry”
Claim · model-written summary
Honeoye headspace volatiles were 0.4 mol·m –3.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Honeoyee0
- Outcome
- Headspace concentration of volatilese0
- Value
- 0.4e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Headspace concentration of volatiles from 5 cultivars were 0.4, 1.7, 5.6, 5.8, and 14.3 mol·m –3 for `Honeoye', `Cavendish', `Micmac', `Kent', and `Annapolis', respectively.”
t0“Strawberry”
Claim · model-written summary
Cavendish headspace volatiles were 1.7 mol·m –3.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Cavendishe0
- Outcome
- Headspace concentration of volatilese0
- Value
- 1.7e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Headspace concentration of volatiles from 5 cultivars were 0.4, 1.7, 5.6, 5.8, and 14.3 mol·m –3 for `Honeoye', `Cavendish', `Micmac', `Kent', and `Annapolis', respectively.”
t0“Strawberry”
Claim · model-written summary
Micmac headspace volatiles were 5.6 mol·m –3.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Micmace0
- Outcome
- Headspace concentration of volatilese0
- Value
- 5.6e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Headspace concentration of volatiles from 5 cultivars were 0.4, 1.7, 5.6, 5.8, and 14.3 mol·m –3 for `Honeoye', `Cavendish', `Micmac', `Kent', and `Annapolis', respectively.”
t0“Strawberry”
Claim · model-written summary
Kent headspace volatiles were 5.8 mol·m –3.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Kente0
- Outcome
- Headspace concentration of volatilese0
- Value
- 5.8e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Headspace concentration of volatiles from 5 cultivars were 0.4, 1.7, 5.6, 5.8, and 14.3 mol·m –3 for `Honeoye', `Cavendish', `Micmac', `Kent', and `Annapolis', respectively.”
t0“Strawberry”
Claim · model-written summary
Annapolis headspace volatiles were 14.3 mol·m –3.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Annapolise0
- Outcome
- Headspace concentration of volatilese0
- Value
- 14.3 mol·m –3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Headspace concentration of volatiles from 5 cultivars were 0.4, 1.7, 5.6, 5.8, and 14.3 mol·m –3 for `Honeoye', `Cavendish', `Micmac', `Kent', and `Annapolis', respectively.”
t0“Strawberry”
Claim · model-written summary
Aroma volatile synthesis coincides with color formation and rises until over-ripeness.
- Taxon
- StrawberryFragaria ×ananassat0
- Organ / stage
- fruit maturatione0
- Outcome
- aroma volatile synthesise0
- Direction
- increasee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“During fruit maturation on the plant, aroma volatile synthesis coincides with color formation, and continues to increase until the fruit is over-ripe.”
t0“Strawberry”
Claim · model-written summary
Volatile concentration rises about fourfold as fruit ripen from half to fully red.
- Taxon
- StrawberryFragaria ×ananassat0
- Organ / stage
- 50% red to fully rede0
- Outcome
- Volatile concentratione0
- Direction
- increasese0
- Value
- 4-folde0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile concentration increases about 4-fold in the 24-hr period required for fruit to ripen from 50% red to fully red on the plant.”
t0“Strawberry”
Claim · model-written summary
Volatile composition changes after harvest with storage temperature, atmosphere and light.
- Taxon
- StrawberryFragaria ×ananassat0
- Organ / stage
- after harveste0
- Outcome
- Volatile compositione0
- Setting
- storage temperature, atmosphere composition, and lighte0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Volatile composition continues to change after harvest and is affected by storage temperature, atmosphere composition, and light.”
t0“Strawberry”
Claim · model-written summary
ethyl esters changed as stated at 0°C.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 0°Ce0
- Outcome
- ethyl esterse0
- Direction
- increasese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The concentration of ethyl esters increases while methyl esters remain constant in fruit held at 0°C, but, when fruit are warmed to 15°C, the reverse is true.”
t0“Strawberry”
Claim · model-written summary
methyl esters changed as stated at 0°C.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 0°Ce0
- Outcome
- methyl esterse0
- Direction
- remain constante0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The concentration of ethyl esters increases while methyl esters remain constant in fruit held at 0°C, but, when fruit are warmed to 15°C, the reverse is true.”
t0“Strawberry”
Claim · model-written summary
ethyl esters changed as stated at 15°C.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 15°Ce0
- Outcome
- ethyl esterse0
- Direction
- reversee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The concentration of ethyl esters increases while methyl esters remain constant in fruit held at 0°C, but, when fruit are warmed to 15°C, the reverse is true.”
t0“Strawberry”
Claim · model-written summary
methyl esters changed as stated at 15°C.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- 15°Ce0
- Outcome
- methyl esterse0
- Direction
- reversee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The concentration of ethyl esters increases while methyl esters remain constant in fruit held at 0°C, but, when fruit are warmed to 15°C, the reverse is true.”
t0“Strawberry”
Claim · model-written summary
Holding strawberries in 10 to 20 kPa CO2 may raise ethyl ester concentrations.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- 10 to 20 kPa of CO 2e0
- Outcome
- concentrations of ethyl esterse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Holding strawberries in 10 to 20 kPa of CO 2 may increase concentrations of ethyl esters in the fruit.”
Claim · model-written summary
Light increases volatile production during strawberry storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- Lighte0
- Outcome
- production of volatilese0
- Direction
- increasese0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Light increases the production of volatiles in stored strawberries.”
The same questions in other papers
co2 · molecular: metabolites · Fragaria x ananassa (strawberry)Results differ
19 papers in the same direction as this paper · 4 in the opposite direction
- negative
- no effect
- no effect
20 papers more in this group
See all 24 papers →light · quality: phytochemicals · Fragaria x ananassa (strawberry)Results differ
27 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- no effect
- no effect
28 papers more in this group
See all 32 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.