Analysis of strawberry flavour – discrimination of aroma types by quantification of volatile compounds

  • D. Ulrich
  • Edelgard Hoberg
  • Adolf Rapp
  • Steffen Kecke
ORIGINAL PAPER

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.

Key words Strawberry Flavour Aroma Volatiles Gas chromatography-olfactometry Sensory evaluation Plant breeding 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • D. Ulrich
    • 1
  • Edelgard Hoberg
    • 1
  • Adolf Rapp
    • 2
  • Steffen Kecke
    • 1
  1. 1.Federal Center for Breeding Research on Cultivated Plants, Institute for Quality Analysis, Neuer Weg 22/23, D-06484 Quedlinburg, GermanyDE
  2. 2.Institute for Grapevine Breeding Geilweilerhof, D-76833 Siebeldingen, GermanyDE

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