Sensors 2013, 13, 79397978; doi:ten.3390/sOPEN ACCESSsensorsISSN 14248220 www.mdpi.com/journal/sensors
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Sensors 2013, 13, 79397978; doi:ten.3390/sOPEN ACCESSsensorsISSN 14248220 www.mdpi.com/journal/sensors ArticleQuantitative Analysis of Fragrance and Odorants Released from Fresh and Decaying StrawberriesYongHyun Kim 1, KiHyun Kim 1,, Jan E. Szulejko 1 and David ParkerAtmospheric Environment Laboratory, Department of Atmosphere Power, Sejong University, Seoul 143747, Korea; EMails: [email protected] (Y.H.K.); [email protected] (J.E.S.) Palo Duro Analysis Center, West Texas A M University, Canyon, TX 79016, USA; E-mail: [email protected] Author to whom correspondence really should be addressed; E mail: [email protected]; Tel.: 82234083233; Fax: 82234084320. Received: 18 April 2013; in revised kind: 7 June 2013 / Accepted: 13 June 2013/ Published: 20 JuneAbstract: The classes and concentrations of volatile organic compounds (VOC) released from fresh and decaying strawberries have been investigated and compared. In this study, a total of 147 strawberry volatiles have been quantified just before and just after nine days of storage to discover variations within the aroma profile in between fresh strawberries (storage days (SRD) of 0, 1, and three) and these that had began to decay (SRD = six and 9). In terms of concentration, seven compounds dominated the aroma profile of fresh strawberries (relative composition (RC) up to 97.2,4-Dichloro-6-ethylpyrimidine site 4 by mass, sum concentration): (1) ethyl acetate = 518 mgm3, (2) methyl acetate = 239 mgm3, (three) ethyl butyrate = 13.five mgm3, (4) methyl butyrate = 11.1 mgm3, (five) acetaldehyde = 24.9 mgm3, (6) acetic acid = 15.two mgm3, and (7) acetone = 13.9 mgm3. In contrast, two alcohols dominated the aroma profile of decayed samples (RC up to 98.6 ): (1) ethyl alcohol = 94.2 mgm3 and (two) isobutyl alcohol = 289 mgm3. Alternatively; if the aroma profiles are reevaluated by summing odor activity values (OAV); four ester compounds ((1) ethyl butyrate (six,160); (two) ethyl hexanoate (three,608); (three) ethyl isovalerate (1,592); and (4) ethyl 2methylbutyrate (942)) had been identified because the crucial constituents of fresh strawberry aroma (SRD0). Because the strawberries started to decay; isobutyl alcohol recorded the maximum OAV of 114 (relative proportion (RP) (SRD = six) = 58.3 ). Having said that, because the decay method continued, the total OAV dropped additional by three to four orders of magnitudedecreasing to 196 on SRD = six to 7.1190310-00-9 Chemscene 37 on SRD = 9.PMID:33547999 The general final results of this study confirm dramatic modifications inside the aroma profile of strawberries over time, particularly with the onset of decay.Sensors 2013, 13 Keyword phrases: fresh and decaying strawberry; strawberry fragrances; mass concentration; threshold; odor activity worth (OAV)1. Introduction Strawberries are on the list of most widely consumed fruits with a excellent flavor and higher nutritional value [1,2]. The aroma and odorquality of strawberries rely on the kind and concentration of volatile hydrocarbons (HC) within the aroma profile [3]. In fact, it is estimated that more than 360 volatile organic compounds (VOC) are emitted from strawberries [6,7]. Nonetheless, only a small variety of these contribute drastically to the strawberry fragrance and effect its perceived top quality [8]. The intensity of strawberry fragrance has also been located to differ using the degree of freshness with the fruit. When the qualities of VOC emitted from strawberries are evaluated thoroughly more than time, this data might be made use of to improve our understanding of the organic strawberry fragrance and let growers and retailers to optimize their harvesting, packing, storage and retail displ.
