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

• DOI: 10.1007/s002170050154
• Publication Date: 2002-08-25T07:47:25Z
• Authors: D. Ulrich; Edelgard Hoberg; Adolf Rapp; Steffen Kecke
• Keywords: Flavour; Olfactometry

Over a period of 3 years, the essential volatile compounds several strawberry varieties were analysed by gas chromatography, chromatography-olfactometry and mass spectrometry. In general, strong variability in dependence amount these on ripening stage, climate location was found, nevertheless, key aroma showed typical, genetically determined basic patterns. The quantification cultivated wild strawberries resulted definition types which corresponded with sensory evaluation. These can be used to establish criterion for selection quality breeding.