Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.
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Claims 10
Claim · model-written summary
The analysis identified 165 volatile compounds accounting for 85.03–96.88% of total volatile compositions.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Outcome
- compoundse0
- Value
- 165 compoundse0
- Qualifier
- 85.03–96.88%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions.”
t0“Volatile Profiles of Strawberry”
Claim · model-written summary
Freezing and each drying process affected the strawberry volatile profile differently.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- freezing and each drying processe0
- Outcome
- volatile profilee0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“freezing and each drying process affected the volatile profile in a different way”
t0“Volatile Profiles of Strawberry”
Claim · model-written summary
Eight named volatiles were representative differential compounds across processing methods.
- Taxon
- StrawberryFragaria ×ananassat0
- Outcome
- representative differential volatilese0
- Qualifier
- ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin”
t0“Volatile Profiles of Strawberry”
Claim · model-written summary
Shade air-dried strawberry samples retained fruity and sweet aromas exceeding 68% of total aroma intensity.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- Shade air-driede0
- Outcome
- fruity and sweet aromase0
- Direction
- retained moree0
- Value
- more than 68%e0
- Qualifier
- according to the literaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature.”
Claim · model-written summary
frozen strawberry samples retained fruity and sweet aromas exceeding 68% of total aroma intensity.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- frozene0
- Outcome
- fruity and sweet aromase0
- Direction
- retained moree0
- Value
- more than 68%e0
- Qualifier
- according to the literaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature.”
Claim · model-written summary
freeze-dried strawberry samples retained fruity and sweet aromas exceeding 68% of total aroma intensity.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- freeze-driede0
- Outcome
- fruity and sweet aromase0
- Direction
- retained moree0
- Value
- more than 68%e0
- Qualifier
- according to the literaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature.”
Claim · model-written summary
oven-dried 45 °C strawberry samples retained fruity and sweet aromas exceeding 68% of total aroma intensity.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- oven-dried 45 °Ce0
- Outcome
- fruity and sweet aromase0
- Direction
- retained moree0
- Value
- more than 68%e0
- Qualifier
- according to the literaturee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature.”
Claim · model-written summary
Microwave drying caused a drastic loss of fruity esters.
- Taxon
- StrawberryFragaria ×ananassat0
- Treatment
- microwave-drying methode0
- Outcome
- fruity esterse0
- Direction
- drastic losse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the microwave-drying method showed drastic loss of fruity esters”
t0“Volatile Profiles of Strawberry”
Claim · model-written summary
Most strawberry jams showed complete destruction of esters and alcohols.
- Taxon
- StrawberryFragaria ×ananassae0
- Outcome
- esters and alcoholse0
- Direction
- complete destructione0
- Qualifier
- most jamse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry jams demonstrated complete destruction of esters and alcohols in most jams”
Claim · model-written summary
Terpenes increased significantly in strawberry jams.
- Taxon
- StrawberryFragaria ×ananassae0
- Outcome
- terpenese0
- Direction
- increasede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased”
The same questions in other papers
shade · molecular: metabolites · Fragaria x ananassa (strawberry)Positive and negative results
2 in the opposite direction
- negative
- negative
processing · molecular: metabolites · Fragaria x ananassa (strawberry)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
cold · molecular: metabolites · Fragaria x ananassa (strawberry)Positive and negative results
5 papers in the same direction as this paper · 5 in the opposite direction
- negative
- no effect
- negative
7 papers more in this group
See all 11 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.