Changes in flavour and texture during the ripening of strawberries

The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microextraction (SPME) and measurement of...

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Bibliographic Details
Published in:European food research & technology 2004, Vol.218 (2), p.167-172
Main Authors: AZODANLOU, Ramin, DARBELLAY, Charly, LUISIER, Jean-Luc, VILLETTAZ, Jean-Claude, AMADO, Renato
Format: Article
Language:English
Subjects:
Acidity
Aldehydes
Berries
Biological and medical sciences
Esters
Food industries
Food science
Fruit and vegetable industries
Fruits
Fundamental and applied biological sciences. Psychology
Strawberries
Studies
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Summary:The amount of total volatile compounds, total acidity, total sugar content (degrees Brix) and fruit firmness were used to characterize the degree of ripeness of three strawberry varieties (Carezza, Darselect and Marmolada). A novel concept using solid phase microextraction (SPME) and measurement of total volatile compounds to distinguish between various stages of strawberry ripeness was applied. The carboxene/polydimethylsiloxane SPME fibre was found to be best suited to differentiate between the stages of ripeness. The amount of total volatile compounds rapidly increased near to maturity (between the three-quarters red stage and the dark-red stage). Most of the volatile compounds identified were esters, followed by aldehydes, and alcohols. The most abundant volatile compounds were propyl butanoate, 3-phenyl-1-propanol, butyl butanoate, isobutyl butanoate, 3-methyl butyl butanoate and isopropyl hexanoate. The concentration of green aroma components such as hexanal, trans-2-hexenol and cis-3-hexenyl acetate progressively decreased during the maturation process until they became minor components in mature strawberries.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-003-0822-0