Strawberry Flavor Research Articles

Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.

BackgroundThere is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing durable molecular markers to follow these genes in breeding populations. In this report, fruit from two cultivars, varying for presence-absence of volatile compounds, along with segregating progeny, were analyzed using GC/MS and RNAseq. Expression data were bulked in silico according to presence/absence of a given volatile compound, in this case γ-decalactone, a compound conferring a peach flavor note to fruits.ResultsComputationally sorting reads in segregating progeny based on γ-decalactone presence eliminated transcripts not directly relevant to the volatile, revealing transcripts possibly imparting quantitative contributions. One candidate encodes an omega-6 fatty acid desaturase, an enzyme known to participate in lactone production in fungi, noted here as FaFAD1. This candidate was induced by ripening, was detected in certain harvests, and correlated with γ-decalactone presence. The FaFAD1 gene is present in every genotype where γ-decalactone has been detected, and it was invariably missing in non-producers. A functional, PCR-based molecular marker was developed that cosegregates with the phenotype in F1 and BC1 populations, as well as in many other cultivars and wild Fragaria accessions.ConclusionsGenetic, genomic and analytical chemistry techniques were combined to identify FaFAD1, a gene likely controlling a key flavor volatile in strawberry. The same data may now be re-sorted based on presence/absence of any other volatile to identify other flavor-affecting candidates, leading to rapid generation of gene-specific markers.

Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.

<p>Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paraná, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88</p>

Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.

Flavonoid-rich beverage effects on lipid profile and blood pressure in diabetic patients.

To compare freeze-dried strawberry (FDS) beverage and strawberry-flavored drink effects on lipid profile and blood pressure in type 2 diabetic (T2D) patients. In a randomized, double-blind, controlled trial, 36 subjects with T2D (23 females; mean ± SE age: 51.57 ± 10 years) were randomly divided into two groups. Participants consumed two cups of either pure FDS beverage (each cup containing 25 g freeze-dried strawberry powder equivalent to one serving of fresh strawberries; intervention group) or an iso-caloric drink with strawberry flavoring (similar to the FDS drink in fiber content and color; placebo group) daily for 6 wk. Anthropometric measurements, 3 d, 24 h dietary recall, and fasting blood samples were collected at baseline and at weeks 6 intervention. After lying down and relaxing for approximately 10 min, each participant's blood pressure was recorded in triplicate with 5 min intervals; recordings were made at baseline and the trial end-point. Each participant's lipid profile was assessed before and after intervention. Assessment at the weeks 6 intervention showed a significant reduction from baseline in total cholesterol levels and total cholesterol to high-density lipoprotein cholesterol (HDL-C) ratio in the intervention group (179.01 ± 31.86 to 165.9 ± 32.4 mg/L; P = 0.00 and 3.9 ± 0.88 to 3.6 ± 0.082 mg/L; P = 0.00 respectively), but the change was not significantly different between the two groups (P = 0.07, P = 0.29 respectively). Systolic blood pressure levels were significantly reduced from baseline in both the FDS and placebo drink groups (129.95 ± 14.9 to 114.3 ± 27.5 mmHg; P = 0.02 and 127.6 ± 15.6 to 122.9 ± 14.47 mmHg; P = 0.00 respectively), but the reduction was not significantly different between the two groups. Diastolic blood pressure was significantly reduced post-intervention in the FDS drink group compared to placebo group (78.7 ± 7.2 vs 84.4 ± 5.8; P = 0.01), the reduction was also significant within the FDS drink group (84.2 ± 8.03 to 78.7 ± 7.2; P = 0.00). Triglycerides, HDL-C concentrations and anthropometric indices showed no significant differences between or within groups. Short-term FDS supplementation improved selected cardiovascular risk factors in subjects with T2D. Long-term effects on other metabolic biomarkers need to be investigated in future trials.

Methyl Anthranilate and γ-Decalactone Inhibit Strawberry Pathogen Growth and Achene Germination

Plant volatile compounds have been shown to affect microbial growth and seed germination. Here two fruity volatiles found in strawberry ( Fragaria × ananassa ), γ-decalactone ("peachlike" aroma) and methyl anthranilate ("grapelike" aroma), were tested for effects on relevant pathogens and seedling emergence. Significant growth reduction was observed for Botrytis cinerea , Colletotrichum gloeosporioides , Colletotrichum acutatum , Phomopsis obscurans , and Gnomonia fragariae at 1 mM γ-decalactone or methyl anthranilate, and 5 mM γ-decalactone or methyl anthranilate supplemented medium resulted in complete cessation of fungal growth. Phytophthora cactorum was especially sensitive to 1 mM γ-decalactone, showing complete growth inhibition. Bacteriostatic effects were observed in Xanthamonas cultures. Postharvest infestations on store-bought strawberries were inhibited with volatile treatment. The γ-decalactone volatile inhibited strawberry and Arabidopsis thaliana germination. These findings show that two compounds contributing to strawberry flavor may also contribute to shelf life and suggest that γ-decalactone may play an ecological role by preventing premature germination.

Effects of Freeze-Dried Strawberry Supplementation on Metabolic Biomarkers of Atherosclerosis in Subjects with Type 2 Diabetes: A Randomized Double-Blind Controlled Trial

Background: To our knowledge there has been no study investigating the impact of freeze-dried strawberry (FDS) supplementation on metabolic biomarkers of atherosclerosis in subjects with type 2 diabetes (T2D). Objective: This study was carried out to determine the effects of FDS supplementation on glycemic control, biomarkers of oxidative stress, inflammation and serum total antioxidant status in subjects with T2D compared to matched control subjects. Methods: Thirty-six subjects with T2D (23 females; mean body mass index 27.90 ± 3.7; mean age 51.57 ± 10 years) were randomly divided into two groups. The treatment group consumed 2 cups of FDS beverage (50 g of FDS is equivalent to 500 g of fresh strawberries) or macronutrient matched placebo powder with strawberry flavor daily for 6 weeks in a randomized double-blind controlled trial. Anthropometric measurements, dietary intakes, hemoglobin (Hb)A₁c, antioxidant status, C-reactive protein and malondialdehyde (MDA) levels were assessed at baseline and 6 weeks post-intervention. Results: FDS supplementation significantly decreased C-reactive protein levels as a biomarker of inflammation (2.5 vs. 2.04 mg/l, p < 0.05) and lipid peroxidation in the form of MDA (3.36 vs. 2.7 nmol/ml, p < 0.05) at 6 weeks compared to the baseline. Moreover, supplementation led to a decreasing trend in HbA₁c (-5.7%, p < 0.05) and significant increase in total antioxidant status in the FDS group (1.44 vs. 1.26 mmol/l, p < 0.01) compared to the placebo group. No significant changes were observed in serum glucose concentrations and anthropometric indices. Conclusions: FDS improved glycemic control and antioxidant status, and reduced lipid peroxidation and inflammatory response in patients with T2D. Supplementation with freeze-dried berry products, as natural sources of antioxidants with low glycemic index, could be considered as an adjunctive therapy in ameliorating metabolic complications of T2D.

IR and Raman Spectroscopic Studies on Three Mineral Drug Montmorillonite Powders for Children

IR and Raman spectra of three kinds of mineral drug montmorillonite powders (brands Biqi, Smecta general, Smecta strawberry flavour) commercially available for children are obtained to tell the true from the false through checking the spectral information of the active ingredient (montmorillonite) and pharmaceutical excipients (glucose, saccharin sodium, vanillin and strawberry essence). It is found that net contents of the active ingredient in all three drugs maybe really high and even the cheapest brand is also with a high quality. From this study one can see that the IR spectroscopic method is more suitable for this kind of drug identification than the Raman one using the present Raman spectroscope because strong fluorescent signals excited by lasers on the pharmaceutical excipients can generally cover up the fingerprint signals of the active ingredient.

Aproveitamento de soro lácteo na formulação de bebidas com frutas e hortaliças

O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P&gt;0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P&lt;0,05). Conclui-se que é viável a elaboração de bebidas à base de soro de queijo coalho com frutas.

Structural Basis for the Enzymatic Formation of the Key Strawberry Flavor Compound 4-Hydroxy-2,5-dimethyl-3(2H)-furanone

The last step in the biosynthetic route to the key strawberry flavor compound 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) is catalyzed by Fragaria x ananassa enone oxidoreductase (FaEO), earlier putatively assigned as quinone oxidoreductase (FaQR). The ripening-induced enzyme catalyzes the reduction of the exocyclic double bond of the highly reactive precursor 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone (HMMF) in a NAD(P)H-dependent manner. To elucidate the molecular mechanism of this peculiar reaction, we determined the crystal structure of FaEO in six different states or complexes at resolutions of ≤1.6 Å, including those with HDMF as well as three distinct substrate analogs. Our crystallographic analysis revealed a monomeric enzyme whose active site is largely determined by the bound NAD(P)H cofactor, which is embedded in a Rossmann-fold. Considering that the quasi-symmetric enolic reaction product HDMF is prone to extensive tautomerization, whereas its precursor HMMF is chemically labile in aqueous solution, we used the asymmetric and more stable surrogate product 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (EHMF) and the corresponding substrate (2E)-ethylidene-4-hydroxy-5-methyl-3(2H)-furanone (EDHMF) to study their enzyme complexes as well. Together with deuterium-labeling experiments of EDHMF reduction by [4R-(2)H]NADH and chiral-phase analysis of the reaction product EHMF, our data show that the 4R-hydride of NAD(P)H is transferred to the unsaturated exocyclic C6 carbon of HMMF, resulting in a cyclic achiral enolate intermediate that subsequently becomes protonated, eventually leading to HDMF. Apart from elucidating this important reaction of the plant secondary metabolism our study provides a foundation for protein engineering of enone oxidoreductases and their application in biocatalytic processes.

Open-Label Taste-Testing Study to Evaluate the Acceptability of Both Strawberry-Flavored and Orange-Flavored Amylmetacresol/2,4-Dichlorobenzyl Alcohol Throat Lozenges in Healthy Children

BackgroundAcute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition.ObjectiveThe purpose of this study (International Standard Randomized Controlled Trial Number: ISRCTN34958871) was to evaluate the acceptability of two licensed, commercially available sore throat lozenges containing amylmetacresol and 2,4-dichlorobenzyl (AMC/DCBA)—one strawberry flavored and the other orange flavored—in healthy children.Study designThis was an open-label, single-dose, crossover, taste-testing study in children recruited via a clinical database and advertisements over a 3.5-week period.SettingPotentially eligible participants were invited to attend the taste-testing session at a clinic.ParticipantsAt the screening session, which took place either before or on the day of taste testing, details of relevant medical history, medication, and demographics were recorded. Of the 108 screened subjects, 102 were recruited. These were healthy male and female children aged 6–12 years.InterventionEach child cleansed their palate with water and water biscuits before tasting a strawberry-flavored lozenge (Strepsils® strawberry sugar free, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 00063/0395), which was sucked for 1 minute and then expelled. The orange-flavored lozenge (Strepsils® orange with vitamin C, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 016242152) was tasted at least 15 minutes later following further cleansing of the palate. The spontaneous reaction of the child on tasting each lozenge was observed and recorded. Subjects were asked to indicate their liking for each lozenge, using a 7-point hedonic facial scale, and were required to answer a series of questions relating to what they liked and disliked about the taste and the feel of the lozenge in the mouth and throat. The primary endpoint was the proportion of subjects with a hedonic facial score of >4. Secondary endpoints included the spontaneous reaction of the child on tasting the lozenge and responses to questions related to taste.ResultsThe taste of the lozenge was scored >4 (i.e. ‘good’, ‘really good’, or ‘super good’) by 85.3 % of subjects for the strawberry flavor and 49.0 % for the orange flavor (p < 0.0001). The mean (standard deviation) score was 5.72 (1) for the strawberry-flavored lozenge and 4.35 (2) for the orange-flavored lozenge. The proportion of subjects willing to take the lozenge again was 94 % for the strawberry flavor and 56 % for the orange flavor.ConclusionsStrawberry-flavored AMC/DCBA lozenges were liked by, and acceptable to, the majority of the children. AMC/DCBA orange-flavored lozenges were also liked by, and acceptable to, approximately half the children. Overall, both strawberry and orange would be suitable flavors for lozenges intended for children when they suffer from sore throat.

Development, physicochemical parameters and sensory evaluation of dairy dessert prepared with whey cheese and gums

Cheese whey is a byproduct of the dairy industry of high organic load, which if considered as waste must be sent to the treatment plant effluent, before disposal in water bodies. However whey proteins exhibit excellent nutritional quality. The production of a dairy dessert using cheese whey is an alternative use of this waste in order to add value and reduce business costs. Therefore, the objective of this study was to develop and evaluate the physicochemical, rheological and sensory characteristics of different strawberry flavor formulations of dairy dessert prepared with cheese whey and gums. Formulations were prepared with different concentrations of gums, such as xanthan, carrageenan, guar and pectin. The average levels of moisture, protein and lipid of the dairy dessert formulations were 67%, 7.7% and 5.9%, respectively. The evaluation rheological showed non-newtonian behavior, with plastic flow and thixotropy for all dairy dessert formulations. In sensory evaluation, the sample with 0.3% xanthan gum and 0.2% guar gum had the highest acceptability index of appearance and texture attributes, furthermore, the average overall impression is not significantly different from commercial sample of dairy dessert analyzed. In relation to intention 67.5% of the panelists pointed out that certainly or probably purchase the product with 0.3% xanthan gum and 0.2% guar gum if it was marketed. The cheese whey use in the dairy dessert preparation is a viable alternative in the technological and environmental aspects for the dairy industry.

High-Resolution Time–Intensity Tracking of Sustained Human Orthonasal and Retronasal Smelling During Natural Breathing

Perceived intensities of continuously available orthonasal and retronasal vapor-phase stimuli during natural breathing for approximately the first minute of smelling were not known in detail. To clarify this, stimuli presented continuously in vapor phase orthonasally or retronasally during natural breathing were time–intensity tracked over 55 s by 19 participants, with tracked intensities measured every 100 ms. Before the tracking session, participants individually matched concentrations of anise, coffee, peppermint, and strawberry flavors to the intensity of a fifth stimulus, orange. These were their tracked concentrations. During the intensity tracking sessions, real-time visual feedback of judged intensity was provided on a computer display. Participants controlled the vertical position of the display (intensity) while the horizontal position (time) advanced at a constant rate under program control, creating an image of intensity with respect to time. It was found that during natural breathing, retronasal-tracked intensity increased to maximum at ∼8 s, but was approximately half of orthonasal tracked maximum intensity, reached after ∼11 s. Within the 55-s tracking period, retronasal and orthonasal maxima exceeded their initial and final intensities. Final intensities at 55 s were approximately half of the maximum intensities. These data indicate, with high-resolution tracking during natural breathing of continuously presented vapor-phase stimuli, that intensity of smelling increases to a maximum after initial intensity is perceived, and that smelled intensity then declines slowly during approximately the first minute of smelling.

Employment of Wax Sugarcane (&lt;i&gt;Saccharum Officinarum&lt;/i&gt;) in Formulation of a Lip Gloss by Simple Extraction and Bioethanol

The objective of this study was to add value to wax cane sugar replacing synthetic wax in the manufacture of lip gloss. Three formulations were prepared: F1 (Control); F2 (vaselinesugar cane wax obtained by simple extraction and the artificial strawberry flavor replaced by “açaí” natural powder) and F3 (vaselinesugar cane wax obtained by biotetanol extraction with strawberry flavoring food). The pH was 5.5 in both treatments. F2 had the highest humidity content (3.7%). The ash content was higher in F3 (1.6%); and the greater acceptability in the sensory analysis is the control formulation, requiring further treatments.

Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

The selection of optimum aroma among vanilla, strawberry and cacao for prebiotic pudding was aimed based on sensory analyses by performing multi-criteria decision techniques [analytic hierarchy process (AHP), simple additive weighting (SAW), technique for order preference by similarity to ideal solution (TOPSIS) and elimination et choix traduisant la realite-elimination and choice translating reality (ELECTRE)]. In the first part of the study, the physicochemical (pH, viscosity, dry matter and ash content) and functional properties (bulk density, water-holding capacity and oil-holding capacity) of the dietary fibres (lemon, inulin, apple and wheat) were determined. According to our results, there are significant differences between the fibres (P < 0.05). In the second part of the study, the INU/OLI dietary fibre was added to the different flavoured pudding samples (cacao, strawberry and vanilla). Some of their physicochemical (bulk density, dry matter and viscosity) and sensorial properties (appearance, consistency of appearance, consistency in the mouth, taste and smell, adhesiveness and general acceptability) were identified. In the last part of the study, multi-criteria decision techniques (AHP, SAW, ELECTRE and TOPSIS) were applied to obtain the ranking of the pudding samples based on the sensorial scores. According to the results of this study, strawberry-flavoured pudding (not including fibre) was mostly preferred. By considering the ranking of the puddings, it was seen that strawberry flavour was the most appropriate for prebiotic pudding. As a result of this study, it was found that multi-criteria decision techniques may be performed to sensorial scores in the food industry to reduce many results to one result thus facilitating the comparison of samples and the explication of results obtained from sensory analysis.

Musk strawberries: the flavour of a formerly famous fruit reassessed

ABSTRACTFruits of wildly growing and naturally ripened musk strawberries (Fragaria moschata) from two highland sites were studied during two seasons. The fruits were characterized on site by two flavourists and a full profile of the volatile compounds was extracted immediately after collection using solid phase extraction and analysed by gas chromatography–mass spectrometry (GC‐MS) and gas chromatography–olfactometry (GC‐O). The aroma of whole fruits was characterized with dynamic headspace coupled to GC‐MS. Single fruits evaluated on site were characterized by green, spicy, seedy and sweet exotic notes, while the fruit bunches showed a complex tropical smell. More than 100 distinctive volatile compounds were detected by GC‐MS. Some of them are reported for the first time in the Fragaria species, most notably the abundant coniferyl alcohol. GC‐O revealed that mesifuran, eugenol, methyl butyrate, furaneol and 3‐mercaptohexyl acetate were the key components of the highland musk strawberry flavour. A comparison of the volatile pattern with the much more known woodland strawberry (F. vesca) from a nearby location contrasted the differences in the volatile composition of the musk strawberry. Repeated analysis of fruits harvested 2 years after the first vintage confirmed these data. Copyright © 2012 John Wiley &amp; Sons, Ltd.

Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

Yoghurt is a product of fermented milk using Lactobacillus bulgaricus and Streptococcus thermophilus as culture starter. Indigenous probiotic lactic acid bacteria, Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4, were applied in the making of functional synbiotic yoghurt-like with 5% of fructo-oligosaccharide (FOS) as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt-like among four formulas: F1 (L. bulgaricus + S. thermophilus), F2 (L. bulgaricus + S. thermophilus + L. plantarum 2C12), F3 (L. bulgaricus+ S. thermophilus + L. acidophilus 2B4), and F4 (L. bulgaricus + S. thermophilus + L. plantarum 2C12 + L. acidophilus 2B4) to be choosen and followed detection of it's flavor to improve the product quality and consumer acceptance. The results showed that the F3 synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophilus, and L. acidophilus 2B4 had the highest antibacterial effect against Enteropathogenic Escherichia coli (EPEC). Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts were still good to be consumed after 15 d storage period at the refrigeration temperature (10 oC).

Evaluating the taste masking effectiveness of various flavors in a stable formulated pediatric suspension and solution using the Astree™ electronic tongue

Pediatric formulation development requires an understanding of the physico-chemical stability and the taste of the pharmaceutical drug product. Two model active pharmaceutical ingredients (compound X and compound Y) were used to develop a powder for reconstitution to a suspension and a solution dosage form after dilution with purified water. X-ray powder diffraction was used to monitor the physical stability of compound X in the suspension and high pressure liquid chromatography was used to monitor the chemical stability of compound Y in the solution. The most stable suspension (formulation T) and solution (formulation Z) were used to assess the change in taste-perception by different flavors using the Astree™ electronic tongue. The suspension was determined to be stable for 43days and 21days respectively at 5°C and 25°C/60% RH. Compound Y solution was chemically stable for up to 30days at 25°C/60% RH. The taste of the suspension was improved by Lemon and Cherry flavors. The taste of the solution was made better by Vanilla, Cherry, and Strawberry flavors. The significance of these results is that the e-Tongue can be used in the early stages of formulation development to eliminate flavors that do little to improve the palatability of a formulation.

Asaia lannensis–the spoilage acetic acid bacteria isolated from strawberry-flavored bottled water in Poland

Gram-negative rods were isolated from spoiled strawberry-flavored bottled mineral water, with flocks as a visual defect. This defect was the result of microbial growth and flocculation. The spoilage bacterial strains were difficult to identify employing the API 20NE and API 20E tests, however molecular identification through PCR amplification of a partial region of the 16S rRNA gene allowed classification of these bacteria as Asaia lannensis. On account of the fact that the same bacteria were isolated from natural strawberry flavor concentrate used for production of flavor bottled mineral water, so we can concluded that this component could be the source of contamination of final product.

Food, “Culture,” and Sociality in Drosophila

GENERAL COMMENTARY article Front. Psychol., 28 May 2012Sec. Comparative Psychology https://doi.org/10.3389/fpsyg.2012.00165

Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis

Most strawberry flavor studies have examined berries grown in temperate regions with long summer days. Few studies have examined berries harvested in winter months from subtropical regions with shorter photoperiods. Fruits harvested in February and March from two strawberry cultivars, 'Strawberry Festival' and 'Florida Radiance', were examined. Thirty odor active compounds were detected using time-intensity GC-O. Twenty-nine were identified. The major odor active volatiles in both cultivars were 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), methyl butanoate, γ-decalactone, unknown (grassy, LRI 1362, wax), (E)-2-hexenal, linalool, (E,Z)-2,6-nonadienal, geraniol, butanoic acid, methyl 2-methylbutanoate, and ethyl hexanoate. Over 90 volatiles were identified and 54 quantified using GC-MS including 33 esters, 6 alcohols, 5 acids, 3 aldehydes, 3 lactones, 2 ketones, and 2 furanones. Odor activity values (OAVs) were determined for 46 volatiles, of which 22 had OAV > 1. The highest OAVs for 'Strawberry Festival' were ethyl butanoate (461), DMHF (424), methyl butanoate (358), and linalool (102). A 14-member trained panel evaluated quartered fruit using quantitative descriptive analysis to quantify seven sensory attributes. Sensory "strawberry flavor" scores were positively correlated with sensory "sweetness" (R(2) = 0.83) as well as GC-MS methyl 3-methylbutanoate (R(2) = 0.90) and ethyl butanoate (R(2) = 0.96). These cultivars lacked methyl anthranilate and possessed an aroma pattern different from summer-grown strawberries.