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Diversity of aroma patterns in wild and cultivated Fragaria accessions

  • D. Ulrich
  • D. Komes
  • K. Olbricht
  • E. Hoberg
Original Paper

Abstract

Plant breeders are interested in strawberry species as donors of volatile compounds in breeding programmes because of the diversity and intensity of wild strawberry aroma. Therefore, the topic of this paper is the prospective analysis of four accessions of four wild strawberry accessions in comparison to a standard cultivar of Fragaria × ananassa Duch. by using human sensory, gas chromatography mass spectrometry (GCMS) and gas chromatography–olfactometry (GCO). The wild species have higher aroma intensities compared with the cultivated one. The flavour quality differs significantly. Semiquantitative GC analysis revealed that F. × ananassa cv. ‘Elsanta’ has the lowest content of volatile compounds whereas Fragaria moschata L. ‘Cotta’ has the highest. The aroma impressions, measured by GCO, support the findings of GCMS analyses. The nasal impact frequency (NIF)-profiles of the wild types are more manifold and of higher intensities than those of the cultivated F. × ananassa cv. ‘Elsanta’ which corresponds with the overall flavour impression when tasting the fresh fruits.

Keywords

Aroma Volatiles Gas chromatography–mass spectrometry Gas chromatography–olfactometry Wild strawberries Fragaria × ananassa Duch. Fragaria vesca L. Fragaria moschata L. Fragaria virginiana Mill. Cross breeding 

Abbreviations

GC

Gas chromatography

GCO

Gas chromatography/olfactometry

GCMS

GC mass spectrometry

HS-SPME

Headspace solid phase micro extraction

NIF

Nasal impact frequency

MA

Methyl anthranilate

Notes

Acknowledgements

We acknowledge the Deutsche Forschungsgemeinschaft (DFG) Bonn, Germany for providing a short term visiting grant under which this work has been accomplished. We also thank Dr. Schulz, the head of the Institute of Plant Analysis, BAZ, Germany for helpful discussions. The technical support of Ms. Diessner, Ms. Meilchen and Mr. Schenker as panelists is also gratefully acknowledged.

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Copyright information

© Springer Science+Business Media B.V. 2006

Authors and Affiliations

  1. 1.Federal Centre for Breeding Research on Cultivated Plants (BAZ)Institute of Plant AnalysisQuedlinburgGermany
  2. 2.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia
  3. 3.Federal Centre for Breeding Research on Cultivated Plants (BAZ)Institute of Fruit BreedingDresdenGermany

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