Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.
Highlights
Berries constitute a large group of functional foods, known as “superfoods”, whose consumption delivers several health benefits beyond basic nutrition [1]
S(tFriagwubreerr3y)Saanmdpolebstained results (Table 1), concerning the contents of esters, lactones, and furanones, showed that shade air-dried, followed by frozen, freeze-dried, and ovendried 45 ◦C samples, retained more of the fruity and sweet aromas of strawberry fruits, representing more than 68% of the total aroma intensity according to the literature [32]
Headspace Solid-Phase Microextraction (HS-SPME)/gas chromatograph (GC)-MS and principal component analysis were used to investigate the influence of freezing and different drying methods for the production of strawberry powders with desirable aroma, which is one of the most important quality attributes
Summary
Berries constitute a large group of functional foods, known as “superfoods”, whose consumption delivers several health benefits beyond basic nutrition [1]. Strawberry is one of the most demanded berries in fresh and frozen forms, as well as in processed and derived food products such as jam [2]. Strawberries (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) are the most commonly used berry fruits worldwide, and they are characterized by unique aroma and flavor [3,4]. Volatile compounds are significant components of strawberry flavor, and slight changes may significantly modify the taste. More than 360 volatile chemicals have been observed in fresh strawberry fruits. These include esters, alcohols, ketones, furans, terpenes, aldehydes, and sulfur compounds [3]. Types and concentrations of volatiles contributing to strawberry aroma vary according to their cultivar and maturity [7]. Sulfur compounds, terpenoids, and some other compounds exhibit much lower quantities compared with esters, these compounds demonstrated significant effects on strawberry odor perception [3]
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