Comparison of the flavor characteristics in three kinds of strawberry fruits
[Display omitted] •Characteristic VOCs with OAV > 1 were identified in three strawberry fruits.•Potential biomarkers for distinguishing strawberry fruit varieties were defined.•E-nose did not fully characterize all aroma properties of the strawberry fruits. Strawberries represent a significant ec...
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| Veröffentlicht in: | Food research international 2024-12, Vol.198, p.115363, Article 115363 |
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| creator | Xu, Su Shi, Dajuan Chen, Haijiang Ma, Fengwei Tao, Guangcan Meng, Lingshuai Lin, Dong Wu, Siyao Fei, Qiang |
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•Characteristic VOCs with OAV > 1 were identified in three strawberry fruits.•Potential biomarkers for distinguishing strawberry fruit varieties were defined.•E-nose did not fully characterize all aroma properties of the strawberry fruits.
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS. |
| doi_str_mv | 10.1016/j.foodres.2024.115363 |
| format | Article |
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•Characteristic VOCs with OAV > 1 were identified in three strawberry fruits.•Potential biomarkers for distinguishing strawberry fruit varieties were defined.•E-nose did not fully characterize all aroma properties of the strawberry fruits.
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.</description><identifier>ISSN: 0963-9969</identifier><identifier>ISSN: 1873-7145</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2024.115363</identifier><identifier>PMID: 39643373</identifier><language>eng</language><publisher>Canada: Elsevier Ltd</publisher><subject>Adult ; ascorbic acid ; Ascorbic Acid - analysis ; biomarkers ; cultivars ; discriminant analysis ; E-nose ; electronic nose ; Female ; flavonoids ; Flavonoids - analysis ; food research ; Fragaria - chemistry ; Fruit - chemistry ; Fruit quality ; fruits ; Gas Chromatography-Mass Spectrometry ; HS-GC-IMS ; HS-SPME-GC–MS ; Humans ; Male ; nutritive value ; Odorants - analysis ; odors ; Phenols - analysis ; rapid methods ; sensory evaluation ; Solid Phase Microextraction ; strawberries ; Strawberry ; sweetness ; Taste ; volatile organic compounds ; Volatile Organic Compounds - analysis ; Young Adult</subject><ispartof>Food research international, 2024-12, Vol.198, p.115363, Article 115363</ispartof><rights>2024 Elsevier Ltd</rights><rights>Copyright © 2024 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c276t-ce352514def9106df2c0925b8a8f669c253b1a297542cb0c90f2ec3b538363ca3</cites><orcidid>0000-0001-7875-3123 ; 0000-0003-4734-7389</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0963996924014339$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39643373$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xu, Su</creatorcontrib><creatorcontrib>Shi, Dajuan</creatorcontrib><creatorcontrib>Chen, Haijiang</creatorcontrib><creatorcontrib>Ma, Fengwei</creatorcontrib><creatorcontrib>Tao, Guangcan</creatorcontrib><creatorcontrib>Meng, Lingshuai</creatorcontrib><creatorcontrib>Lin, Dong</creatorcontrib><creatorcontrib>Wu, Siyao</creatorcontrib><creatorcontrib>Fei, Qiang</creatorcontrib><title>Comparison of the flavor characteristics in three kinds of strawberry fruits</title><title>Food research international</title><addtitle>Food Res Int</addtitle><description>[Display omitted]
•Characteristic VOCs with OAV > 1 were identified in three strawberry fruits.•Potential biomarkers for distinguishing strawberry fruit varieties were defined.•E-nose did not fully characterize all aroma properties of the strawberry fruits.
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.</description><subject>Adult</subject><subject>ascorbic acid</subject><subject>Ascorbic Acid - analysis</subject><subject>biomarkers</subject><subject>cultivars</subject><subject>discriminant analysis</subject><subject>E-nose</subject><subject>electronic nose</subject><subject>Female</subject><subject>flavonoids</subject><subject>Flavonoids - analysis</subject><subject>food research</subject><subject>Fragaria - chemistry</subject><subject>Fruit - chemistry</subject><subject>Fruit quality</subject><subject>fruits</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>HS-GC-IMS</subject><subject>HS-SPME-GC–MS</subject><subject>Humans</subject><subject>Male</subject><subject>nutritive value</subject><subject>Odorants - analysis</subject><subject>odors</subject><subject>Phenols - analysis</subject><subject>rapid methods</subject><subject>sensory evaluation</subject><subject>Solid Phase Microextraction</subject><subject>strawberries</subject><subject>Strawberry</subject><subject>sweetness</subject><subject>Taste</subject><subject>volatile organic compounds</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Young Adult</subject><issn>0963-9969</issn><issn>1873-7145</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkMtOwzAQRS0EoqXwCaAs2ST4ETvxCqGKl1SJDawtxxmrLklc7ATUvydVCltYzeKeO6M5CF0SnBFMxM0ms97XAWJGMc0zQjgT7AjNSVmwtCA5P0ZzLAVLpRRyhs5i3GCMBS_kKZoxKXLGCjZHq6Vvtzq46LvE26RfQ2Ib_elDYtY6aNPDmPXOxMR1YxoAknfX1XEPxz7orwpC2CU2DK6P5-jE6ibCxWEu0NvD_evyKV29PD4v71apoYXoUwOMU07yGqwkWNSWGiwpr0pdWiGkoZxVRFNZ8JyaChuJLQXDKs7K8Uej2QJdT3u3wX8MEHvVumigaXQHfoiKkbEpcsyLf6C54KIkjI8on1ATfIwBrNoG1-qwUwSrvXO1UQfnau9cTc7H3tXhxFC1UP-2fiSPwO0EwOjk00FQ0TjoDNQugOlV7d0fJ74BZ9iU-g</recordid><startdate>202412</startdate><enddate>202412</enddate><creator>Xu, Su</creator><creator>Shi, Dajuan</creator><creator>Chen, Haijiang</creator><creator>Ma, Fengwei</creator><creator>Tao, Guangcan</creator><creator>Meng, Lingshuai</creator><creator>Lin, Dong</creator><creator>Wu, Siyao</creator><creator>Fei, Qiang</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-7875-3123</orcidid><orcidid>https://orcid.org/0000-0003-4734-7389</orcidid></search><sort><creationdate>202412</creationdate><title>Comparison of the flavor characteristics in three kinds of strawberry fruits</title><author>Xu, Su ; 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•Characteristic VOCs with OAV > 1 were identified in three strawberry fruits.•Potential biomarkers for distinguishing strawberry fruit varieties were defined.•E-nose did not fully characterize all aroma properties of the strawberry fruits.
Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.</abstract><cop>Canada</cop><pub>Elsevier Ltd</pub><pmid>39643373</pmid><doi>10.1016/j.foodres.2024.115363</doi><orcidid>https://orcid.org/0000-0001-7875-3123</orcidid><orcidid>https://orcid.org/0000-0003-4734-7389</orcidid></addata></record> |
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| subjects | Adult ascorbic acid Ascorbic Acid - analysis biomarkers cultivars discriminant analysis E-nose electronic nose Female flavonoids Flavonoids - analysis food research Fragaria - chemistry Fruit - chemistry Fruit quality fruits Gas Chromatography-Mass Spectrometry HS-GC-IMS HS-SPME-GC–MS Humans Male nutritive value Odorants - analysis odors Phenols - analysis rapid methods sensory evaluation Solid Phase Microextraction strawberries Strawberry sweetness Taste volatile organic compounds Volatile Organic Compounds - analysis Young Adult |
| title | Comparison of the flavor characteristics in three kinds of strawberry fruits |
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