Strawberry Aroma Research Articles

Development of a new phenotypic roadmap to improve strawberry aroma based on direct injection mass spectrometry

Development of a new phenotypic roadmap to improve strawberry aroma based on direct injection mass spectrometry

Study and influence of plant polysaccharides for fruit confectionery products based on second-ary resources of canning production

The possibility of making jam and thermostable filling based on a 60% sucrose solution obtained after berry raw materials osmosis is shown in the article. Vegetable polysaccharides were used as a gelling agent: Guar Gum, Pregeflo MI 20A, Maltodextrin, Xanthan Gum, and Genupectin DC-200-B. In the samples obtained, qualitative organoleptic indicators were determined in appearance, consistency, taste and smell, as well as physicochemical characteristics: moisture mass fraction, samples melting temperature and water activity. As a result of the research, it was revealed that the temperature of the beginning of the samples melting varied from 37.4 °C (Pregeflo MI 20A) to 90.3 °C (Maltodextrin + Xanthan Gum), and at the end of melting it was from 40.0 ° C (Pregeflo MI 20A) to 94.6 ° C (Maltodextrin + Xanthan Gum), water activity - from 0.609 to 0.769 and the moisture mass fraction of the samples ranged from 28.2% (Maltodextrin) to 58.6% (Pregeflo MI 20A). The introduced plant raw materials polysaccharides (structure-forming agents) had a positive effect on the organoleptic quality indicators and the structure of the samples obtained. In terms of organoleptic parameters, the samples obtained had a pronounced strawberry taste and aroma, color from red-pink to dark burgundy with a brown tint, there was no foreign taste and smell. The obtained results of the study demonstrated the feasibility of application of plant polysaccharides and spent syrup after berries osmosis for the manufacture of fruit confectionery products with further use in confectionery production and increasing of these products biological value.

Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

The aroma-retention capacity of functional whey protein aggregates (WPA) was compared to that of native whey protein isolate (WPI) in aqueous solutions and in fat-free yogurts. The retention of aroma compounds, constituting a model strawberry aroma, was evaluated by calculating gas-matrix partition coefficients using headspace gas chromatography (HS-GC).The retention capacity of WPA differed from the one of WPI for three out of seven aroma compounds detected in HS-GC. Incorporating WPA in fat-free yogurts tended to decrease the release of hydrophobic aroma compounds such as 2-nonanone or methyl-cinnamate. The magnitude of the differences between the partition coefficients of yogurts enriched in WPI or WPA was lower than in aqueous solutions, which is likely to be due to the higher complexity of the food matrix and potential interactions with other ingredients. Overall, the different aroma-retention capacities of native WPI and functional WPA are likely to lead to unbalanced aroma, especially in fat-free dairy products.

Consumer preference and physiochemical analyses of fresh strawberries from ten cultivars

ABSTRACT Strawberries are an economically important crop partly because they are very popular with consumers. Strawberry growers and breeders would benefit from knowing which cultivars and fruit traits consumers would prefer. The objectives of this study were to (1) determine consumer preference for the fruit of once-fruiting and repeat-fruiting strawberry cultivars available to grow in the Mid-Atlantic to help growers select the most suitable strawberry cultivars based on their marketability, critical sensory quality attributes, and physicochemical measurements; and (2) identify interrelationships between sensory attributes and physicochemical measurements to determine which approaches might result in breeding strawberries consumers will find most appealing. Strawberries from 10 cultivars were harvested and evaluated by a trained sensory panel and instrumentally. ‘Flavorfest’ fruits were rated highest of all 10 cultivars, and ‘Albion’ fruits were rated highest of the repeat-fruiting cultivars. Overall quality was correlated with sweetness and strawberry flavor and aroma, but not sourness. Separation of cultivar means for sweetness was better using an instrument to measure, rather than the panel evaluation. Overall appearance was correlated with visual freshness and glossiness. Light orange-red strawberries (higher L* and b*) appeared fresher and more appealing to the panels than darker more purple-red strawberries. Evaluations of strawberry fruits for berry size, juiciness, and texture were less straightforward.

Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain

Lactic acid production is an important feature of the yeast Lachancea thermotolerans that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect of global warming in wines. Here, the enological potential of a high lactate-producing L. thermotolerans strain (P-HO1) in mixed fermentations with S. cerevisiae was examined. Among the different inoculation schemes evaluated, the most successful implantation of L. thermotolerans was accomplished by sequential inoculation of S. cerevisiae, i.e., at 1% vol. ethanol. P-HO1produced the highest levels of lactic acid ever recorded in mixed fermentations (10.4 g/L), increasing thereby the acidity and reducing ethanol by 1.6% vol. L. thermotolerans was also associated with increases in ethyl isobutyrate (strawberry aroma), free SO2, organoleptically perceived citric nuances and aftertaste. To start uncovering the molecular mechanisms of lactate biosynthesis in L. thermotolerans, the relative expressions of the three lactate dehydrogenase (LDH) paralogous genes, which encode the key enzyme for lactate biosynthesis, along with the alcohol dehydrogenase paralogs (ADHs) were determined. Present results point to the possible implication of LDH2, but not of other LDH or ADH genes, in the high production of lactic acid in certain strains at the expense of ethanol. Taken together, the important enological features of P-HO1 highlighted here, and potentially of other L. thermotolerans strains, indicate its great importance in modern winemaking, particularly in the light of the upcoming climate change and its consequences in the grape/wine system.

Variations in aroma and specific flavor in strawberry under different colored light‐quality selective plastic film

AbstractStrawberry aroma is beneficial to the quality of the fruits and derived foods, as well as consumer health. Light quality affects strawberry aroma emission, which can be conveniently supplied by colored light‐quality selective plastic films. To produce high‐aroma strawberry by using optical colored light‐quality selective plastic film, the aroma emission and key gene expression were investigated under transparent (T), red (R), yellow (Y), green (G), blue (B), and purple (P) films. Moreover, the content of sugar, soluble proteins, and anthocyanins as well as total titratable acidity was also investigated. Strawberry released an abundance of aroma, mainly including esters, terpenoids, alkanes, alcohols, acids, aldehydes, and ketones. T, R, and Y films increased FaAAT (alcohol acyltransferase) expression to promote ester emission. Among strawberry aroma components, trans‐nerolidol showed the maximum emission amount. R film promoted its emission by increasing FaNES1 (nerolidol synthase) expression. Meanwhile, R film was also beneficial to the accumulation of reducing sugar, sucrose, total sugar, anthocyanins, and soluble proteins, and total titratable acidity. Therefore, high‐aroma strawberry can be produced by using R light selective plastic film, with increasing fruit chemical properties.

Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch, and sensory acceptance of flavoured selected extract

SummaryRice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by‐products, such as bran and broken grains. This work aimed to elaborate fermented rice by‐products extracts with probiotic strains and with different waxy maize starch (WMS) contents (0%, 4%, 8%, 12% and 16% w/w), in order to select one with texture profile similar to Greek‐style yogurt, and to characterise the chemical composition and sensory acceptance of the selected extract added with artificial strawberry aroma and fresh strawberry syrup. The texture profile of the extract changed with WMS content and the 4% WMS fermented rice by‐products extract was the most similar to Greek‐style yogurt. The flavoured fermented rice by‐products with WMS product presented 72.67% moisture, 2.55% protein, 0.2% lipid, 0.8% ash (340 mg 100 g−1 of potassium), 27.4 µmol Trolox g−1 and 134.74 mg GAE 100 g−1 of phenolic compounds. The flavoured fermented rice by‐products extract did not show microbiological risk and presented probiotic characteristic. Regarding the sensory analysis, it was observed that the aroma stood out among the other attributes, obtaining the highest score and acceptance index, while colour, flavour and texture scored ‘liked regularly to moderately’. The flavoured fermented rice by‐products extract is an innovative product and feasible regarding the technological, physical, chemical, microbiological and sensory characteristics, having great potential to be inserted into the market.

Growth parameters of strawberry plants in biennial production on the Atlantic Coast of Buenos Aires, Argentina

ABSTRACTThe aim of this work was to evaluate the differences in growth parameters of one- and two-year-old plants of a day-neutral strawberry Aromas® grown in the Atlantic Coast production area of Buenos Aires, Argentina. Fresh-dug, leafless, bare-rooted plants were planted in the second week of May of the years 2009 and 2010. Two-year-old plants (T2) showed higher total biomass production, fruit yield and precocity. Crown and root yields of T2 plants in October were 49 and 32 times higher, respectively, and leaf area of T2 plants was three times larger than leaf area of one-year-old plants. T2 plants yielded a higher proportion of crowns and roots, and a lower proportion of dry matter partitioning into leaves. Fruits were the strongest photoassimilates sink (65% to 72% of dry weight accumulation), followed by leaves (13% to 20%), crowns (6% to 10%), roots (2% to 7%), and inflorescences (3% to 4%). Individual fruit weight from T2 plants was lighter than fruit weight of one-year-old plants, and this difference was observed principally from October to December, when T2 plants carried a high fruit load. T2 plants showed a decline in all measured growth parameters from February onwards, associated with crown and root diseases.

Postharvest exogenous melatonin treatment of strawberry reduces postharvest spoilage but affects components of the aroma profile

BACKGROUND: Strawberries are perishable fruits that decay quickly after harvest, but are valued for their distinctive taste and aroma. Melatonin is involved in plant resistance against stress, plant senescence and fruit ripening, and was shown to delay post-harvest spoilage of strawberries. OBJECTIVE: The effects of melatonin postharvest treatment on shelf-life and volatile organic compound profile were assessed in strawberry fruits cv “Luca”. METHODS: Strawberry fruit were treated with 100 μM melatonin and stored at 4°C for 12 days to assess whether melatonin treatment could delay spoilage without adversely affecting aroma. RESULTS: Melatonin treatment delayed fruit deterioration by reducing weight loss and incidence of decay as well as maintaining total soluble solids, titratable acidity, anthocyanin, and taste. Melatonin treatment also significantly reduced CO2 production compared to control fruits. The relative abundance of the majority of volatile organic compounds (VOCs) was not affected, however abundance of two VOCs that are important components of strawberry aroma were affected by melatonin treatment. CONCLUSIONS: Post-harvest treatment of strawberries with 100 μM melatonin improved strawberry quality and conserved bioactive compounds after 12 d of storage. However, components of the aroma profile were altered in a way which may affect consumer perception of quality.

Monitoring Aroma Release in Gummy Candies During The Storage Using Electronic Nose

In this study, chemical sensors with polyaniline films were produced and used in a sensor array (electronic nose) to detect the volatile compounds of artificially flavored gummy candies during storage. The polyaniline sensors were obtained by the in situ polymerization technique on graphite interdigitated electrodes (PGIEs) using tracing paper as substrate. The moisture, water activity, and physical and thermal properties of gummy candies artificially flavored with apple, strawberry, and grape remained constant during 120 days of storage. The camphorsulfonic acid–doped sensor showed the highest sensitivity to the apple and strawberry aromas and the one with HCl to the grape aroma. It was observed a decrease of the sensors responses during the gummy candies storage period, which is related to the aroma loss. By principal component analysis (PCA) the sensor array used in the electronic nose system were highly efficient in discriminating the different storage times of the gummy candies. The characterization of polyaniline films doped with different acids demonstrates small changes structure that caused significant changes in the sensitivity of the sensors upon exposure to gummy candy’s volatiles. This e-nose is cheap, reliable, can be easily operated, and is one tool for detecting gummy candy’s volatiles, helping the food industries evaluate stability of food matrices.

Fast analysis of strawberry aroma using SIFT-MS: A new technique in postharvest research

Aroma is an essential quality aspect of fresh produce and plays an important role in determining consumer liking and the volatile organic compounds (VOCs) can serve as markers for fermentation and postharvest storage disorders. This study suggests Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) as a candidate technique for the rapid, non-destructive and quantitative measurement of VOCs in postharvest quality research. Strawberry was chosen as a model fruit since its aroma is one of its main quality traits. Combining SIFT-MS in full scan mode with multivariate statistics allowed for inter- and intra-cultivar discrimination of strawberry aroma profiles. Further, by combining SIFT-MS with GC–MS it is possible to tentatively identify volatiles. As compared to GC–MS based approaches total analysis time was reduced by a factor 11.

Variability of free and glycosylated volatiles from strawberries destined for the fresh market and for processing, assessed using direct enzymatic hydrolysis

Free- and glycosylated-volatile profiles of 14 strawberry varieties, 9 for industrial processing (‘Darselect’, ‘Clery’, ‘Honey’, ‘Honeoye’, ‘Siabel’, ‘FCMO060’, ‘Fraise19’, 2 ‘Senga Sangana’) and 5 for fresh market (‘Gariguette’, ‘Charlotte’, ‘CIR121’, 2 ‘Clery’ (full-field and hydroponic)), were compared. All volatiles were analysed by GC-MS. Volatiles from glycosides were first released by direct enzymatic hydrolysis. The extraction method was optimised for furaneol, a key component of strawberry aroma. More than 60 volatile compounds were identified, the most abundant being butyl acetate (average: 17 mg/kg), furaneol (average: 2 mg/kg) and free hexanoic acid (average: 3 mg/kg). Free-volatile profiles showed a split between fresh market strawberries, distinguished by esters and carbonyl molecules like isobutyl acetate or hexanal, and strawberries for processing, distinguished by molecule like 3-penten-2-one and 1-butanol. The three ‘Clery’ profiles were different notably in their hexanal, 4-vinylguaiacol and 3-penten-2-one concentrations. The glycosylated volatile profiles were similar among most strawberry varieties with, as major glycosylated volatiles, hexanoic acid (average: 1.7 mg/kg), benzyl alcohol (average: 0.5 mg/kg), gamma-decalactone (average: 0.5 mg/kg) and coumaran (average: 2.5 mg/kg). The potential for volatile enhancement by deconjugation was different. Potentially fresh market strawberries had a volatile increase of 6% against 50% for strawberries for processing.

The aroma volatile repertoire in strawberry fruit: a review.

Aroma significantly contributes to flavor, which directly affects the commercial quality of strawberries. The strawberry aroma is complex as many kinds of volatile compounds are found in strawberries. In this review, we describe the current knowledge of the constituents and of the biosynthesis of strawberry volatile compounds, and the effect of postharvest treatments on aroma profiles. The characteristic strawberry volatile compounds consist of furanones, such as 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 4-methoxy-2,5-dimethyl-3(2H)-furanone; esters, including ethyl butanoate, ethyl hexanoate, methyl butanoate, and methyl hexanoate; sulfur compounds such as methanethiol, and terpenoids including linalool and nerolidol. As for postharvest treatment, the present review discusses the overview of aroma volatiles in response to temperature, atmosphere, and exogenous hormones, as well as other treatments including ozone, edible coating, and ultraviolet radiation. The future prospects for strawberry volatile biosynthesis and metabolism are also presented. © 2018 Society of Chemical Industry.

Antifungal activity of five chemical and two biological fungicides for the management of Botrytis cinerea, causal agent of Gray Mold in Strawberry

Gray mold, caused by Botrytis cinerea, is one of the most important plant diseases in Strawberry in Peru. Because of its high variability and its pathogenic characteristics, proper fungicides use is essential to control this disease. The aim of this study was to evaluate the effect of five chemical fungicides: Tryfloxistrobin (0.0625%), Pyrimethanil + Fluopyram (0.1%), Pyrimethanil (0.1%), Fenhexamid (0.135%) and Carbendazim (0.125%), and two biological fungicides: Bacillus subtilis QST713 (0.75%) and Bacillus pumilus QST2808 (0.75%) in laboratory and field conditions. In the laboratory phase, the inhibition of mycelial growth was measured by evaluating diameter growth at 4 DAI (p≤0.05). Furthermore, conidial germination inhibition was evaluated in two different ways. First, one hundred conidia were placed in sterile water with fungicide and evaluated at 24 HAI (p≤0.05). Second, the number of CFUs was counted in poisoned PDA medium at 3 DDI. The doses 1x106 and 125 conidia/mL were used for each test respectively. The field experiment was in Aucallama, Huaral. Chemical and biological fungicides were sprayed in a strawberry cultivar Aromas. Twelve harvests were done. The results showed that chemical fungicides; Trifloxystrobin, Pyrimethanil + Fluopyram, Pyrimethanil, Fenhexamid and the biological fungicide Bacillus subtilis QST713 had considerable activity against Botrytis cinerea in most of the variables assessed. These results will contribute to the evaluation of the potential of each one of these fungicides for the management of Botrytis cinerea.

What Do We Know about the Chemistry of Strawberry Aroma?

The strawberry, with its unique aroma, is one of the most popular fruits worldwide. The demand for specific knowledge of metabolism in strawberries is increasing. This knowledge is applicable for genetic studies, plant breeding, resistance research, nutritional science, and the processing industry. The molecular basis of strawberry aroma has been studied for more than 80 years. Thus far, hundreds of volatile organic compounds (VOC) have been identified. The qualitative composition of the strawberry volatilome remains controversial though considerable progress has been made during the past several decades. Between 1997 and 2016, 25 significant analytical studies were published. Qualitative VOC data were harmonized and digitized. In total, 979 VOC were identified, 590 of which were found since 1997. However, 659 VOC (67%) were only listed once (single entries). Interestingly, none of the identified compounds were consistently reported in all of the studies analyzed. The present need of data exchange between "omic" technologies requires high quality and robust metabolic data. Such data are unavailable for the strawberry volatilome thus far. This review discusses the divergence of published data regarding both the biological material and the analytical methods. The VOC extraction method is an essential step that restricts interlaboratory comparability. Finally, standardization of sample preparation and data documentation are suggested to improve consistency for VOC quantification and measurement.

ПОЛІПШЕННЯ КОНСИСТЕНЦІЇ ЗАМОРОЖЕНИХ ПЮРЕПОДІБНИХ СУМІШЕЙ НА ОСНОВІ ПЮРЕ СУНИЧНОГО

Urgency of the research. The increase in the nutrition culture of the population results in increasing demand for healthy foodstuffs which can provide a larger share of a daily need of man’s organism in major food nutrients. Target setting. Producing healthy foodstuffs is a very important task. Actual scientific researches and issues analysis. Recently the increase of frozen convenience foods has been recorded. There are some achievements in making pastelike desserts with hero protective properties, frozen fruit-berry desserts of functional purpose and other variants of pastelike mixtures made of various kinds of fruits and berries. Uninvestigated parts of general matters defining. However, not all the fruits and berries ripen at the same time, have a balanced taste with an optimal correlation between sugars and acids, a considerable vitamin content, homogenous consistency after being processed for sauce. The research objective. The purpose of the work is to make pastelike mixtures of fruits and berries of a various ripening term on the basis of strawberry sauce which have high vitamin value and stable, not stratified, consistency after defrosting. The statement of basic materials. The quality of frozen paste-like mixtures based on strawberry sauce, when apricot and cherry ones were added later, was studied. It was proved that adding mixtures of apricot and cherry sauces to a recipe caused the content increase of dry soluble substances by 22,5-42,6 %, that of sugars – by 25,2-38,2 %, but it caused acidity increase by 0,1–0,3 % and ascorbic acid decrease by 15,4–48,0 %. When pastelike mixtures were being frozen, there occurred the content decrease of dry soluble substances by 4,2-5,6 %, that of sugars – by 5,5-7,7 %, and ascorbic acid – 1,8-7,3 %. The substitution of some strawberry sauce with apricot one increased their organoleptic estimation considerably. The summing up of the total tasting evaluation of mixtures showed the advantages of a strawberry (40 %)-apricot (30 %)-cherry (30 %) mixture – 4,3 points. A strawberry (60 %)-apricot (40 %) mixture had somewhat lower indicators – by 0,2 points.Conclusions. Strawberry sauce is a good basis for making frozen paste-like mixtures, it helps them maintain high ascorbic acid content and they have a very good strawberry aroma. The use of apricot sauce, as an additive, enabled to get stable, not stratified, consistency without using stabilizers, and the addition of cherry sauce helped get more intensive red coloring. By a complex of physical-chemical and organoleptic indicators strawberry (60 %)-cherry (40 %) and strawberry (40 %)-apricot (30 %)-cherry (30 %) pastelike mixtures were chosen as the best ones.

Identification and validation of FaP1D7, a putative marker associated with the biosynthesis of methyl butanoate in cultivated strawberry (Fragaria x ananassa)

Breeding strawberry (Fragaria x ananassa) with enhanced fruit flavour is one of the top breeding goals of many strawberry-producing countries. Although several genes involved in the biosynthetic pathways of key aroma compounds have been identified, the development and application of molecular markers associated with fruit flavour remain limited. This study aims to identify molecular markers closely linked to genes controlling strawberry aroma. A purpose-built Subtracted Diversity Array (SDA) known as Fragaria Discovery Panel (FDP) was used for marker screening. Polymorphic sequences associated with key aroma compounds were identified from two DNA bulks with extreme phenotypes, established using 50 F1 progeny plants derived from Juliette X 07-102-41 cross, two strawberry genotypes differing in aroma profile. A total of 49 polymorphic markers for eight key aroma compounds were detected using genotypic data of the extreme DNA bulks and phenotypic data obtained from gas chromatography-mass spectrometry (GC-MS). A similarity search against the physical maps of Fragaria vesca revealed that FaP1D7 is linked to genes potentially involved in the synthesis of methyl butanoate. A C/T SNP was detected within the feature, which could possibly be converted to a molecular tool for rapid screening of the strawberry accessions for their methyl butanoate production capacity.

PERFORMANCE PRODUCTION OF STRAWBERRY IN ENVIRONMENT CULTIVATED WITH FIG TREE

ABSTRACT The use of protected environment in horticulture has been increasingly used as it provides increased precocity and productivity, in addition to produce outside the normal growing season. Both woody species such as herbs are possible to cultivate in this environment. However fruit plants occupy large spaces with a short production period. The study aimed to test whether strawberry genotypes present different production peaks in cultivated environment with fig trees. The treatments consisted of strawberry cultivars Aromas, Albion, Camino Real, Camarosa and Ventana distributed in delineation of randomized blocks with four replications and with a population of 10 plants m-2. It was recorded precocity in cultivars Albion, Camarosa and Ventana, because they started flowering at 63 days after planting. Aromas and Camino Real were characterized as late. Aromas achieved greater total number of fruit, but with a lower percentage of commercial fruits in relation to the other cultivars. Peak production for all cultivars was found when there was an accumulation 2008 °C day -1, corresponding to the month of November. There were differences in performance production between strawberry cultivars conducted in the environment with fig tree, with different production peaks.

Syneresis and chemical characteristics of fermented rice extract with probiotic bacteria and waxy maize starch

Abstract The objective of this work was to elaborate fermented extracts using rice bran and broken rice grains (proportion 8:92) with probiotic bacteria and different concentrations of waxy maize starch (WMS) in order to obtain products with low level of syneresis and desirable physical-chemical characteristics, and to evaluate the content of phenolic compounds, antioxidant capacity and chemical composition of the extract selected and flavored with strawberry aroma and strawberry syrup. A randomized design was used with five treatments (0, 4, 8, 12 and 16 g 100 g–1 of WMS) and four replications. The fermented rice extract had increased soluble solids (from 12.97 to 14.23 °Brix) and total acidity (from 0.29 to 0.30 g 100 g–1), whereas total soluble sugars (from 9.24 to 8.73 g 100 g–1) and syneresis (from 10.16 to 0.99 g 100 g–1) decreased with gradual increments of waxy maize starch. The fermented rice extract containing 12 g 100 g–1 WMS reduced the syneresis by 89% compared to the control without waxy maize starch. The fermented rice extract with 12 g 100 g-1 of waxy maize starch flavored with strawberry aroma and strawberry syrup shows high nutritional value, antioxidant capacity, content of total phenolic compounds, and marketing potential, particularly for consumers with special needs, such as those allergic to lactose or soybean proteins, as an alternative food ready for consumption.

Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity

The objective of this study was to evaluate the potential of Microwave Hydrodiffusion and Gravity as an alternative process for strawberry juice processing. The investigation entailed the optimization of extraction yields and energy consumption by varying the power density (Ps) and the treatment vessel capacity (Cv). The logistic function and Gompertz equation are used for the modeling of the extraction by microwaves. The models allow an acceptable prediction of MHG extraction performance. The optimal conditions were Ps: 1000 W/kg and Cv: 437.5 kg/m3 which correspond in these conditions to 399.6 kJ/kg of energy consumption. At these optimal conditions, sugars, acids and the volatiles profile of MHG juice was compared with the profile of the fruit. The key markers of strawberry aroma are present in MHG juice, with a softer sensation than in fruit.