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- Title
The aroma volatile repertoire in strawberry fruit: a review.
- Authors
Yan, Jia‐wei; Lu, Hong‐yan; Li, Dong; Luo, Zi‐sheng; Li, Li; Ban, Zhao‐jun; Poverenov, Elena
- Abstract
Abstract: Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone and 4‐methoxy‐2,5‐dimethyl‐3(2H)‐furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry
- Subjects
STRAWBERRY flavor &; odor; STRAWBERRY quality; POSTHARVEST physiology of crops; VOLATILE organic compounds; KETONES
- Publication
Journal of the Science of Food & Agriculture, 2018, Vol 98, Issue 12, p4395
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.9039