ISSN:
1431-4630
Keywords:
Key words Strawberry
;
Flavour
;
Aroma
;
Volatiles
;
Gas chromatography-olfactometry
;
Sensory evaluation
;
Plant breeding
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Over a period of 3 years, the essential volatile compounds of several strawberry varieties were analysed by gas chromatography, gas chromatography-olfactometry and mass spectrometry. In general, a strong variability in the dependence of the amount of these compounds on the ripening stage, climate and location was found, nevertheless, the key compounds of the aroma showed typical, genetically determined basic patterns. The quantification of the key aroma compounds in cultivated and wild strawberries resulted in a definition of aroma types which corresponded with the sensory evaluation. These aroma types can be used to establish a criterion for the selection of quality in strawberry breeding.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050154
Permalink
