CONTRIBUTION OF BASIC AND CHARACTERISTIC COMPOUNDS TO STRAWBERRY AND CULTIVAR AROMA IN THE JAPANESE STRAWBERRY

The aroma of 7 strawberry cultivars, ‘Toyonoka’, ‘Tochiotome’, ‘Kurume 58’, ‘Kurume IH1’, ‘Kitanokagayaki’, ‘Bell Rouge’, and ‘Pechika’, were evaluated using 5 kinds of odor description (fruity, sweet, green, sour, and others). Next, those extracts were evaluated by aroma extract dilution analysis and aroma extract dilution-strip analysis.
The aroma of ‘Toyonoka’ and ‘Tochiotome’ had a good balance of the fruity, sour, sweet, and green odors.
Other cultivars were characterized as follows; ‘Kurume 58’ had a strawberry-sweaty aroma, ‘Kurume IH1’ had a strawberry-peach-like aroma, ‘Kitanokagayaki’ had a strawberry-green aroma, ‘Bell Rouge’ had a strawberry-fruity aroma, ‘Pechika’ had a strawberry-grape-like aroma.
Basic odorants of a strawberry aroma were assumed to consist of 8 compounds: furaneol (sweet), linalool (fruity), unknown (sour), Z-2-nonenal (green), E,Z-2,6-nonadienal (green), 2-methylbutanoic acid (sour), -decalactone (fruity), and -dodecalactone (fruity). The strawberry aroma of each cultivar was characterized as follows compounds ‘Kurume IH1’ had -decalactone with a peach-like odor, ‘Kitanokagayaki’ had Z-3-hexenal with a green odor, ‘Bell Rouge’ had -decalactone with a peach-like odor. ‘Pechika’ had methyl anthranilate with a grape-like odor, ‘Kurume 58’ had unknown compound with a sweaty odor.

VI International Strawberry Symposium

H. Ikeura, N. Tsukamoto, K. Fukuhara, X.X. Li, S. Yamashita, S. Yui, Y. Inaba, M. Okimura, M. Tamaki, Y. Hayata

volatile, sensory evaluation, AEDA

https://doi.org/10.17660/ActaHortic.2009.842.189