Abstract
Consumer acceptance of strawberry cultivars is usually based on the dessert quality of the fruit. Newly released cultivars that seek to replace or compete with cultivars available in the market must be of superior eating quality. For this reason, flavour analysis by sensory and instrumental methods as well as sugar and texture measurements, were integrated into our breeding programmes. After identification by gas chromatography/mass spectrometry and gas chromatography/olfactometry of 22 impact compounds for strawberry aroma, a reliable method for testing strawberries was developed. Thus it is possible to prepare hundreds of samples using a simple procedure, and ship them to a specialized laboratory. The analysis of variability of aroma patterns is demonstrated by an experimental crossing between cultivars 'Elsanta', 'Honeoye', 'Surecrop', and accessions of Fragaria chiloensis. The high throughput method will be used in inheritance analysis of sensory traits, and screening for interesting aroma types in crossings with wild strawberry types.
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