COMPARISON OF VOLATILE COMPONENTS IN 'XINGDU.1' AND 'XINGDU.2' STRAWBERRY CULTIVARS WITH THEIR PARENTS

Abstract

The study was to compare volatile components in 'XingDu.1' and 'XingDu.2' strawberry cultivars with their parents ('Toyonoka' and 'Allstar'). The volatile components were analyzed by head space-solid phase microextraction and Gas Chromatography-Mass Spectrometry. Results indicated that both 'XingDu.1' and 'XingDu.2' had characteristic aromas, hexanoic acid, methyl ester and hexanoic acid, ethyl ester, butanoic acid, methyl ester and butanoic acid, ethyl ester, octanoic acid, methyl ester and octanoic acid, ethyl ester, isomyl hexanoate. The contents of hexanoic acid, methyl ester and hexanoic acid, ethyl ester between 'XingDu.1' and 'XingDu.2' were approximate to male value, 'Toyonoka', much higher than that of their female value, 'Allstar'. The contents of butanoic acid, methyl ester and butanoic acid, ethyl ester in the twins were more than those of their parents. There were octanoic acid, methyl ester and octanoic acid, ethyl ester in 'XingDu.1' was similar to the male. There was only octanoic acid, ethyl ester in 'XingDu.2' was similar to the female. Isomyl hexanoate in 'XingDu.1' and 'XingDu.2' might originally come from their male because there was isomyl hexanoate in 'Toyonoka', nor in 'Allstar'. Acetone in 'XingDu.1' and 'XingDu.2' might originally come from their female 'Allstar'. 'Toyonoka' had higher intensities of aroma alcohols and aroma esters, 'XingDul' and 'XingDu2' only had higher intensities of aroma esters, while there were lower intensities of aroma esters and alcohols in 'Allstar', which probably led to the most intense flavor in 'Toyonoka', the middle flavor in 'XingDu.1' and 'XingDu.2', and very weak flavor in 'Allstar'.