☆ 4.6 Review

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review

MOLECULES (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Chemistry, Analytical

Volatile organic compounds (VOCs) from plants: From release to detection

Zhixin Liu et al.

Summary: The release of volatile organic compounds (VOCs) by plants is crucial for information transmission and self-protection, with variations in VOCs related to different plant physiological states and metabolic stages. Analyzing the type and content of plant VOCs helps understand their physiological state, and comprehending the process of VOCs from release to successful detection is essential. This review provides an overview of the release mechanisms and factors affecting plant VOCs, and discusses the advantages and disadvantages of extraction and detection methods, aiming to optimize the detection instruments and enhance the practical application of plant VOCs.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2023)

添加到收藏夹

Article Agronomy

Composition of Strawberry Flower Volatiles and Their Effects on Behavior of Strawberry Pollinators, Bombus terrestris and Apis mellifera

Jinjia Liu et al.

Summary: This study investigated the chemical composition of strawberry (Fragaria x ananassa 'Red Face') flower volatiles and their effects on honey bees and bumblebees. It found that the volatiles of 'Red Face' were different from other strawberry varieties and that certain compounds elicited antennae and behavioral responses in bees. These findings support the idea that strawberry flower volatiles play a role in bee foraging decisions, and can inform bee pollination strategies to improve strawberry fruit quality.

AGRONOMY-BASEL (2023)

添加到收藏夹

Review Chemistry, Applied

Application of ultrasonication as pre-treatment for freeze drying: An innovative approach for the retention of nutraceutical quality in foods

Roji Waghmare et al.

Summary: This review summarizes the research progress and current studies on the use of ultrasonic technology as a pre-treatment for freeze drying. It discusses the impact of ultrasonic pre-treatment on the phytochemical, color, texture, and micro-structure of food. The review also suggests that optimized ultrasonic treatment parameters are needed to improve heat and mass transfer in food samples, leading to faster drying process and reduced drying time.

FOOD CHEMISTRY (2023)

添加到收藏夹

Article Food Science & Technology

Aroma in freshly squeezed strawberry juice during cold storage detected by E-nose, HS-SPME-GC-MS and GC-IMS

Jingwen Zhang et al.

Summary: The aroma profile of 'Hong Yan' (HY) and 'Xiao Bai' (XB) strawberry freshly squeezed juices was analyzed using electronic nose, headspace solid phase micro extraction-gas chromatography-mass spectrometry, and gas chromatography-ion mobility spectrometry. The results showed that HY and XB juices could be distinguished based on their aroma using electronic nose analysis, and a total of 17 and 21 volatile organic compounds were detected in HY and XB juices, respectively, using HS-SPME-GC-MS. Additionally, GC-IMS analysis detected 50 volatile organic compounds in both cultivars. This study provides valuable information on the aroma profile of freshly squeezed strawberry juice.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2023)

添加到收藏夹

Article Agronomy

Rapid Detection of Urea Fertilizer Effects on VOC Emissions from Cucumber Fruits Using a MOS E-Nose Sensor Array

Sana Tatli et al.

Summary: The widespread use of nitrogen chemical fertilizers can lead to hazardous accumulations of nitrogen-based compounds in crop foods and agricultural soils, and the accumulation of nitrites and nitrates in vegetables may pose health risks to humans. This study investigated the effects of different urea-nitrogen fertilizer application rates on volatile organic compound (VOC) emissions from cucumber fruits using an electronic nose (e-nose) device. The results suggest that combining the MOS e-nose technology with quadratic discriminant analysis (QDA) is a promising method for monitoring urea fertilizer application rates and preventing nitrogen overfertilization.

AGRONOMY-BASEL (2022)

添加到收藏夹

Article Chemistry, Applied

Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC-MS analysis

Geoffrey A. Dubrow et al.

Summary: Volatile compounds impacting the acceptability of strawberry preserves were investigated using untargeted GC-MS flavoromics analysis. Ten highly predictive compounds, including a novel linalool oxide product, were identified, and the addition of these compounds to average-liked preserves induced a perceptible difference to frequent consumers.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Application of PEF- and OD-assisted drying for kiwifruit waste valorisation

Urszula Tylewicz et al.

Summary: The study aimed to evaluate the effects of pulsed electric field (PEF) and/or osmotic dehydration (OD) pre-treatments on yellow kiwifruit snacks. The results showed that the combination of pre-treatments improved the firmness of the dried fruit, and a drying temperature of 70 degrees Celsius with combined pre-treatments was found to be a good compromise to reduce drying time and obtain high-quality products.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

添加到收藏夹

Article Chemistry, Applied

A comparative study of the fatty acid profile of common fruits and fruits claimed to confer health benefits

Azemina Bajramova et al.

Summary: This study compares the nutritional value of the fatty acid profiles of superfruits (goji berry, white mulberry, and cranberry) and common fruits (banana, apple, and strawberry). The findings suggest that cranberries and apples have the most beneficial lipid profiles, while superfruits do not show a common and beneficial lipid profile.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

添加到收藏夹

Article Food Science & Technology

Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice

Chao Wang et al.

Summary: The influences of ultra-high pressure, ultrasound, and their combination on the volatile and taste compounds of strawberry slices during vacuum freeze drying were analyzed. The pretreatments improved the concentrations of characteristic volatile compounds and enhanced the taste of dried strawberry slices. The ultrasound pretreatment showed the best improvement in critical flavors.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Chemistry, Analytical

Growth Prediction of the Total Bacterial Count in Freshly Squeezed Strawberry Juice during Cold Storage Using Electronic Nose and Electronic Tongue

Jing-Wen Zhang et al.

Summary: This study successfully established growth models for total bacterial count in freshly squeezed strawberry juice using gas and taste sensors, demonstrating the feasibility of predicting bacterial growth with electronic nose and electronic tongue sensors.

SENSORS (2022)

添加到收藏夹

Review Chemistry, Multidisciplinary

Volatiles in Berries: Biosynthesis, Composition, Bioavailability, and Health Benefits

Inah Gu et al.

Summary: The aroma of fruits is determined by volatile compounds, and berries contain a wide variety of these compounds. Research has shown that volatile compounds in berries have various health benefits, including anti-inflammatory, anti-cancer, anti-obesity, and anti-diabetic effects. Further studies are needed to investigate the bioactivity and bioavailability of volatile compounds in berries.

APPLIED SCIENCES-BASEL (2022)

添加到收藏夹

Article Agronomy

New Biodegradable Mulching Films for Strawberry (Fragaria x Ananassa Duch.): Effects on the Volatile Profiles of the Fruit

Rosaria Cozzolino et al.

Summary: The effects of mulching films on the profiles of VOCs in strawberries were evaluated. Biodegradable mulching films were found to have a positive impact on the taste and consumer preference of strawberries compared to polyethylene. Different cultivars responded differently to different mulching films.

AGRONOMY-BASEL (2022)

添加到收藏夹

Article

Implementation of an electronic nose for classification of synthetic flavors

Radi Radi et al.

Bulletin of Electrical Engineering and Informatics (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Samuel Macario Padilla-Jimenez et al.

Summary: This study investigated organic volatile markers of three strawberry varieties during different stages of maturation using gas chromatography-mass spectrometry. The dynamic changes in the concentration of certain compounds during maturation were observed, and these compounds were identified as possible volatile markers to measure the ripeness of strawberry fruits. The findings underscore the importance of harvest timing and maturation stage in preserving or enhancing the desirable aromatic characteristics of strawberries.

MOLECULES (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period

Varvara K. Leonardou et al.

Summary: This study examined six different strawberry genotypes for fruit yield, chemical traits, gene expression, and antioxidant properties, highlighting the significant interaction between genotype and harvest time on quality attributes and gene expression levels. Various factors showed significant intercorrelations, suggesting potential markers for strawberry breeding to develop new varieties with superior traits.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

添加到收藏夹

Article Food Science & Technology

Application of electronic nose with chemometrics methods to the detection of juices fraud

Mansour Rasekh et al.

Summary: The study demonstrates that E-nose technology can be used for rapid, simple, and nondestructive monitoring of fruit juice quality. This method has advantages of high feasibility, fast speed, and simple use in evaluating different features of the product.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

添加到收藏夹

Article Agronomy

Sensory, GC-MS and PTR-ToF-MS profiling of strawberries varying in maturity at harvest with subsequent cold storage

Hua Li et al.

Summary: The study found that the maturity at harvest and cold storage time have an impact on the sweetness, aroma attributes, and volatile composition of strawberries, with differences in sensory evaluation between strawberries harvested at different stages of maturity.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2021)

添加到收藏夹

Article Acoustics

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Baoguo Xu et al.

Summary: The study investigated the effects of osmotic pretreatment assisted by ultrasound in different frequency modes on moisture migration and quality characteristics of strawberry slices during vacuum freeze-drying. Results showed that dual-frequency ultrasound significantly reduced drying time and the SeDM mode was most effective in improving the quality of dried strawberry products.

ULTRASONICS SONOCHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Rosaria Cozzolino et al.

Summary: The study analyzed the chemical composition changes in strawberries harvested at different times and ripening stages, finding that volatile compounds significantly increased during ripening, with red ripe samples significantly correlated with volatile components, and strawberries at the Red-H1 and Red-H2 ripening stages were more preferred by consumers.

FOODS (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Doaa Abouelenein et al.

Summary: Through studying the volatile components of strawberries, it was found that different freezing and drying methods can affect the aroma characteristics of strawberries in different ways, with shade air-dried, frozen, freeze-dried, and oven-dried at 45 degrees Celsius samples retaining most of the fruity and sweet aromas of strawberries.

MOLECULES (2021)

添加到收藏夹

Review Biochemistry & Molecular Biology

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Simone Angeloni et al.

Summary: Espresso coffee has a complex aroma profile, with only a few compounds responsible for its characteristic aroma. Various preparation variables such as water temperature, pressure, and coffee particle size can also impact the flavor and quality of EC. Understanding these factors can help coffee workers achieve a higher quality product.

MOLECULES (2021)

添加到收藏夹

Article Plant Sciences

Comparison of Polyphenol, Sugar, Organic Acid, Volatile Compounds, and Antioxidant Capacity of Commercially Grown Strawberry Cultivars in Turkey

Ipek Urun et al.

Summary: This study aimed to compare certain important fruit quality parameters of 10 commercial strawberry cultivars in Turkey, including sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds. The results showed variations among cultivars in these parameters.

PLANTS-BASEL (2021)

添加到收藏夹

Article Horticulture

Charting the Future of E-Grocery: An Evaluation of the Use of Digital Imagery as a Sensory Analysis Tool for Fresh Fruits

Eunhee Park et al.

Summary: This study looked at the effectiveness of using digital images to convey the appearance attributes of fresh produce, with results showing no significant difference between consumer panelists' assessments and in situ evaluations. This finding can help build consumer trust in e-deliveries of fruits and vegetables, ultimately increasing e-commerce acceptance for fresh produce.

HORTICULTURAE (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

HS-SPME-GC-MS and Electronic Nose Reveal Differences in the Volatile Profiles of Hedychium Flowers

Yiwei Zhou et al.

Summary: This study analyzed the floral volatile compounds of six Hedychium accessions with different fragrance intensities using gas chromatography-mass spectrometry (GC-MS) and Electronic nose (E-nose). Different volatile profiles were identified in each accession, with the E-nose successfully discriminating between them. The E-nose data validated the GC-MS results, providing a rapid and accurate technique for future applications in discriminating different floral fragrances.

MOLECULES (2021)

添加到收藏夹

Article Horticulture

Cultivation Conditions Change Aroma Volatiles of Strawberry Fruit

Yunduan Li et al.

Summary: This study demonstrated significant effects of substrate culture on volatile compounds in 'Amaou' strawberry, while no significant impact was observed for cultivar 'Yuexin'. 'Amaou' strawberries from soil culture had higher levels of volatiles, including furanones, beta-linalool, trans-Nerolidol, and esters, which are major contributors to strawberry aroma. Strawberry fruit from soil culture also showed higher transcripts related to volatile biosynthesis compared to substrate culture.

HORTICULTURAE (2021)

添加到收藏夹

Article Chemistry, Analytical

Development of a low-cost e-nose to assess aroma profiles: An artificial intelligence application to assess beer quality

Claudia Gonzalez Viejo et al.

SENSORS AND ACTUATORS B-CHEMICAL (2020)

添加到收藏夹

Review Food Science & Technology

Principles and recent advances in electronic nose for quality inspection of agricultural and food products

Maimunah Mohd Ali et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

添加到收藏夹

Article Chemistry, Multidisciplinary

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

Anna Sadowska et al.

APPLIED SCIENCES-BASEL (2020)

添加到收藏夹

Article Food Science & Technology

Volatile Profiling of Strawberry Fruits Cultivated in a Soilless System to Investigate Cultivar-Dependent Chemical Descriptors

Raul Gonzalez-Dominguez et al.

FOODS (2020)

添加到收藏夹

Review Biochemistry & Molecular Biology

An Overview on Truffle Aroma and Main Volatile Compounds

Ahmed M. Mustafa et al.

MOLECULES (2020)

添加到收藏夹

Article Chemistry, Multidisciplinary

The Influence of Different Pre-Treatments on the Quality and Nutritional Characteristics in Dried Undersized Yellow Kiwifruit

Cinzia Mannozzi et al.

APPLIED SCIENCES-BASEL (2020)

添加到收藏夹

Article Food Science & Technology

Application of electronic nose and GC-MS for detection of strawberries with vibrational damage

Jingshan Rao et al.

FOOD QUALITY AND SAFETY (2020)

添加到收藏夹

Article Horticulture

Comparative study of the volatile organic compounds of four strawberry cultivars and it relation to alcohol acyltransferase enzymatic activity

Carolina Parra-Palma et al.

SCIENTIA HORTICULTURAE (2019)

添加到收藏夹

Article Engineering, Chemical

Optimization of a hybrid sludge drying system with flush drying and microwave drying technology

Hanki Eom et al.

CHEMICAL ENGINEERING RESEARCH & DESIGN (2019)

添加到收藏夹

Article Horticulture

Impacts of minimal processing and hot water dipping of 'Sonata' strawberries on volatiles emitted during storage

Oluwafemi J. Caleb et al.

SCIENTIA HORTICULTURAE (2019)

添加到收藏夹

Article Agronomy

Harvest Maturity Stage and Cold Storage Length Influence on Flavour Development in Peach Fruit

Alessandro Ceccarelli et al.

AGRONOMY-BASEL (2019)

添加到收藏夹

Article Chemistry, Applied

Identification of volatile profiles of Rio Red grapefruit at various developmental to maturity stages

Priyanka R. Chaudhary et al.

JOURNAL OF ESSENTIAL OIL RESEARCH (2018)

添加到收藏夹

Article Food Science & Technology

Identification of Bruise and Fungi Contamination in Strawberries Using Hyperspectral Imaging Technology and Multivariate Analysis

Qiang Liu et al.

FOOD ANALYTICAL METHODS (2018)

添加到收藏夹

Article Food Science & Technology

Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice

Carolien Buve et al.

FOOD RESEARCH INTERNATIONAL (2018)

添加到收藏夹

Article Food Science & Technology

Development of Novel Electronic Nose Applied for Strawberry Freshness Detection during Storage

Mengke Xing et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2018)

添加到收藏夹

Review Agriculture, Multidisciplinary

The aroma volatile repertoire in strawberry fruit: a review

Jia-wei Yan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

添加到收藏夹

Article Acoustics

Low frequency ultrasound pretreatment of carrot slices: Effect on the moisture migration and quality attributes by intermediate-wave infrared radiation drying

Lin Wang et al.

ULTRASONICS SONOCHEMISTRY (2018)

添加到收藏夹

Article Horticulture

Quality properties and antioxidant activity of seven strawberry (Fragaria x ananassa duch) cultivars

Vitor C. Chaves et al.

SCIENTIA HORTICULTURAE (2017)

添加到收藏夹

Review Chemistry, Analytical

Different Ways to Apply a Measurement Instrument of E-Nose Type to Evaluate Ambient Air Quality with Respect to Odour Nuisance in a Vicinity of Municipal Processing Plants

Bartosz Szulczynski et al.

SENSORS (2017)

添加到收藏夹

Article Acoustics

Aromatic profile and sensory characterisation of ultrasound treated cranberry juice and nectar

Anet Rezek Jambrak et al.

ULTRASONICS SONOCHEMISTRY (2017)

添加到收藏夹

Proceedings Paper Horticulture

Identification of strawberry (Fragaria x ananassa 'Rubygem') volatiles using various SPME fibres by GC/MS

E. Kafkas et al.

VIII INTERNATIONAL STRAWBERRY SYMPOSIUM (2017)

添加到收藏夹

Review Biochemistry & Molecular Biology

Bioactive Compounds and Antioxidant Activity in Different Types of Berries

Sona Skrovankova et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)

添加到收藏夹

Article Horticulture

Consumers Perceptions and Preference for Strawberries-A Case Study from Germany

Rajeev Bhat et al.

INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2015)

添加到收藏夹

Article Food Science & Technology

Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Aneta Wojdylo et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

添加到收藏夹

Review Agriculture, Multidisciplinary

Strawberry and Human Health: Effects beyond Antioxidant Activity

Francesca Giampieri et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

添加到收藏夹

Review Biochemistry & Molecular Biology

Advances in Fruit Aroma Volatile Research

Muna Ahmed Mohamed El Hadi et al.

MOLECULES (2013)

添加到收藏夹

Article Food Science & Technology

Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties

Reiner Ihns et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

添加到收藏夹

Article Agriculture, Multidisciplinary

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

Xiaofen Du et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

添加到收藏夹

Article Multidisciplinary Sciences

Correction: Fruit and Soil Quality of Organic and Conventional Strawberry Agroecosystems

John P. Reganold et al.

PLoS One (2010)

添加到收藏夹

Article Agriculture, Multidisciplinary

Quantitation of S-Methylmethionine in Raw Vegetables and Green Malt by a Stable Isotope Dilution Assay Using LC-MS/MS: Comparison with Dimethyl Sulfide Formation after Heat Treatment

Julia Scherb et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

添加到收藏夹

Article Food Science & Technology

Aroma of dehydrated pear products

Draenka Komes et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

添加到收藏夹

Article Agriculture, Multidisciplinary

Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (Psidium guajava L.) by GC-MS and multidimensional GC/GC-O

MJ Jordán et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

添加到收藏夹

Article Food Science & Technology

Quality retention in strawberry and carrot purees dried with Refractance Window™ system

BI Abonyi et al.

JOURNAL OF FOOD SCIENCE (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.