TY - JOUR
T1 - Identification of organic volatile markers associated with aroma during maturation of strawberry fruits
AU - Padilla-Jiménez, Samuel Macario
AU - Angoa-Pérez, María Valentina
AU - Mena-Violante, Hortencia Gabriela
AU - Oyoque-Salcedo, Guadalupe
AU - Montañez-Soto, José Luis
AU - Oregel-Zamudio, Ernesto
N1 - Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/1/1
Y1 - 2021/1/1
N2 - In the present study, organic volatile markers of three strawberry varieties (Albion, Fes-tival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.
AB - In the present study, organic volatile markers of three strawberry varieties (Albion, Fes-tival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.
KW - Aroma
KW - Gas chromatography-mass spectrometry
KW - Headspace solid-phase microextraction
KW - Volatile organic compounds
UR - http://www.scopus.com/inward/record.url?scp=85100327960&partnerID=8YFLogxK
U2 - 10.3390/molecules26020504
DO - 10.3390/molecules26020504
M3 - Artículo
C2 - 33477940
AN - SCOPUS:85100327960
SN - 1420-3049
VL - 26
JO - Molecules
JF - Molecules
IS - 2
M1 - 504
ER -