ANALYSIS OF STRAWBERRY FLAVOR - QUANTIFICATION OF THE VOLATILE COMPONENTS OF VARIETIES OF CULTIVATED AND WILD STRAWBERRIES

Authors
ULRICH D RAPP A HOBERG E
Citation
D. Ulrich et al., ANALYSIS OF STRAWBERRY FLAVOR - QUANTIFICATION OF THE VOLATILE COMPONENTS OF VARIETIES OF CULTIVATED AND WILD STRAWBERRIES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 200(3), 1995, pp. 217-220
Citations number
10
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
200
Issue
3
Year of publication
1995
Pages
217 - 220
Database
ISI
SICI code
0044-3026(1995)200:3<217:AOSF-Q>2.0.ZU;2-V
Abstract
The volatile components of thirteen strawberry varieties and of a wild strawberry were evaluated in the freon-extract of fresh and frozen fr uits. With the aid of GC/MS about 120 volatile substances could be ide ntified. The determination of the substantial sensory qualities result ed from AEDA with sniffing technique. In this way 17 key compounds cou ld be attached. The analysis of the key compounds point out significan t variety differences.