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Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS

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Abstract

‘Hong Yan’ (HY) and ‘Xiao Bai’ (XB) strawberries were planted widely in Jiangsu province, China. The aroma profile affecting the economic value of HY and XB strawberry freshly squeezed juice is unclear. The aroma of HY and XB strawberry freshly squeezed juice was studied by electronic nose (E-nose), headspace solid phase micro extraction-gas chromatography-mass spectrometry (HS–SPME–GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) during storage at 4 ± 1 °C. HY and XB strawberry freshly squeezed juice could be distinguished by principal component analysis (PCA) and linear discriminant analysis (LDA) in E-nose analysis during cold storage. 17 and 21 volatile organic compounds (VOCs) in HY and XB strawberry freshly squeezed juice were detected by HS–SPME–GC–MS, while 50 VOCs in both cultivars by GC-IMS, including esters, aldehydes, ketones, and alcohols. Characteristic VOCs were identified as hexanal, methylpropanal, 5-methyl-furfural, 2-furfural, benzy alcohol, 1-hexanol, 2,6 dimethyl-4-heptanone and dipropyl disulfide in HY strawberry freshly squeezed juice, while hexyl acetate, ethyl 3-methylbutyrate, propyl hexanoate, octanal, (E)-2-octenal and 2-furfural in XB. Results from this study advanced the understanding of VOCs and provided in-depth information on the aroma profile of freshly squeezed strawberry juice.

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Funding

This work was supported by Nanjing Agricultural Science and Technology Research Project "2022 Nanjing Agricultural University Strawberry Sensory Quality Nondestructive Evaluation Technology Breakthrough Research Cooperation" (2022RHCXY Lishui09) and the Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD).

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  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China

    Jingwen Zhang, Leiqing Pan & Kang Tu

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JZ: conceptualization; formal analysis; investigation; methodology; validation; visualization; writing-original draft; writing-review & editing. LP: writing-review & editing; KT: conceptualization; funding acquisition; project administration; resources; supervision; validation; writing-review & editing.

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Correspondence to Kang Tu.

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Zhang, J., Pan, L. & Tu, K. Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS–SPME–GC–MS and GC-IMS. Food Measure 17, 3309–3322 (2023). https://doi.org/10.1007/s11694-023-01853-4

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