Identification of ethyl vanillin in strawberry (Fragaria x ananassa) using a targeted metabolomics strategy: From artificial to natural

Improving flavor can be an important goal of strawberry through breeding that is enhanced through the accurate identification and quantification of flavor compounds. Herein, a targeted metabolomics strategy was developed using liquid-liquid extraction, an in-house standard database, and GC-MS/MS analysis. The database consisted of key food odorants (KFOs), artificial flavor compounds (AFCs) and volatiles. A total of 131 flavor compounds were accurately identified in Medallion (R) 'FL 16.30-128 ' strawberry. Importantly, ethyl vanillin was identified for the first time in natural food. Multiple techniques, including GC-MS, GC-MS/MS and UPLC-MS/MS were applied to ensure the identification. The ethyl vanillin in the Medallion (R) samples were determined in a range of con-centrations from 0.070 +/- 0.0006 mu g/kg to 0.1372 +/- 0.0014 mu g/kg by using stable isotope dilution analysis. The identification of ethyl vanillin in strawberry implys the future commercial use a natural flavor compound and the potential to identify genes and proteins associated with its biosynthesis.

Automated summary

Improving flavor of strawberries through breeding is important, and this study developed a targeted metabolomics strategy for accurate identification of flavor compounds. A total of 131 flavor compounds were identified, including the first identification of ethyl vanillin in natural food. This has implications for commercial use of natural flavor compounds and identifying genes and proteins associated with its biosynthesis.