Sensors 2013, 13, 79397978; doi:10.3390/sOPEN ACCESSsensorsISSN 14248220 www.mdpi.com/journal/sensors
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Sensors 2013, 13, 79397978; doi:ten.3390/sOPEN ACCESSsensorsISSN 14248220 www.mdpi.com/journal/sensors ArticleQuantitative Analysis of Fragrance and Odorants Released from Fresh and Decaying StrawberriesYongHyun Kim 1, KiHyun Kim 1,, Jan E. Szulejko 1 and David ParkerAtmospheric Environment Laboratory, Department of Atmosphere Energy, Sejong University, Seoul 143747, Korea; EMails: [email protected] (Y.H.K.); [email protected] (J.E.S.) Palo Duro Research Center, West Texas A M University, Canyon, TX 79016, USA; Email: [email protected] Author to whom correspondence should be addressed; Email: [email protected]; Tel.: 82234083233; Fax: 82234084320. Received: 18 April 2013; in revised form: 7 June 2013 / Accepted: 13 June 2013/ Published: 20 JuneAbstract: The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries have been investigated and compared. In this study, a total of 147 strawberry volatiles have been quantified prior to and immediately after nine days of storage to discover differences in the aroma profile between fresh strawberries (storage days (SRD) of 0, 1, and 3) and those that had started to decay (SRD = 6 and 9). With regards to concentration, seven compounds dominated the aroma profile of fresh strawberries (relative composition (RC) up to 97.four by mass, sum concentration): (1) ethyl acetate = 518 mgm3, (2) methyl acetate = 239 mgm3, (3) ethyl butyrate = 13.five mgm3, (4) methyl butyrate = 11.1 mgm3, (five) acetaldehyde = 24.9 mgm3, (six) acetic acid = 15.2 mgm3, and (7) acetone = 13.9 mgm3. In contrast, two alcohols dominated the aroma profile of decayed samples (RC up to 98.6 ): (1) ethyl alcohol = 94.two mgm3 and (two) isobutyl alcohol = 289 mgm3. Alternatively; if the aroma profiles are reevaluated by summing odor activity values (OAV); 4 ester compounds ((1) ethyl butyrate (6,160); (2) ethyl hexanoate (three,608); (3) ethyl isovalerate (1,592); and (4) ethyl 2methylbutyrate (942)) had been identified because the crucial constituents of fresh strawberry aroma (SRD0). Because the strawberries started to decay; isobutyl alcohol recorded the maximum OAV of 114 (relative proportion (RP) (SRD = 6) = 58.3 ). Nevertheless, because the decay process continued, the total OAV dropped additional by 3 to 4 orders of magnitudedecreasing to 196 on SRD = six to 7.37 on SRD = 9. The general results of this study confirm dramatic adjustments in the aroma profile of strawberries over time, in particular with the onset of decay.Sensors 2013, 13 Keywords and phrases: fresh and decaying strawberry; strawberry fragrances; mass concentration; threshold; odor activity worth (OAV)1.Formula of 4′-Bromo-2,2′:6′,2”-terpyridine Introduction Strawberries are one of the most widely consumed fruits using a good flavor and high nutritional value [1,2].Ethyl 3-chloro-1H-pyrazole-4-carboxylate In stock The aroma and odorquality of strawberries rely on the type and concentration of volatile hydrocarbons (HC) in the aroma profile [3].PMID:23398362 Actually, it is actually estimated that greater than 360 volatile organic compounds (VOC) are emitted from strawberries [6,7]. On the other hand, only a modest variety of these contribute significantly towards the strawberry fragrance and influence its perceived good quality [8]. The intensity of strawberry fragrance has also been found to differ with the degree of freshness from the fruit. When the qualities of VOC emitted from strawberries are evaluated thoroughly over time, this information and facts is usually utilized to enhance our understanding from the all-natural strawberry fragrance and allow growers and retailers to optimize their harvesting, packing, storage and retail displ.
