Abstract
One hundred and fifty-three volatile compounds were characterized in the dichloromethane extract of strawberry jam. Their identification was carried out mainly by HRGC-MS and compared with reference compounds. The major constituents responsible for the aroma of strawberry jam are mesifurane, 1-(2-furanyl)-2-hydroxyethanone, as well as a number of acids, alcohols and esters. The aroma of strawberry jam is characterized by a high concentration of furfural and 2-acetyl furan, as compared with the aroma of the intact fruit. While about two-thirds of strawberry jam volatiles seem to originate from the fruit, 1-(2-furanyl)-2-hydroxyethanone and three unknown “nerolidol oxides” are characteristic constituents of the jam. Maillard reaction products such as 5-hydroxymethyl-2-furaldehyde and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one occur in unexpectedly, relatively low amounts in the jam.
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