EVALUATION OF THE CHARACTER IMPACT ODORANTS IN FRESH STRAWBERRY JUICEBY QUANTITATIVE MEASUREMENTS AND SENSORY STUDIES ON MODEL MIXTURES

Twelve odorants, previously identified with high flavor dilution (FD) factors, were quantified in a fresh strawberry juice by using stable i sotope dilution assays. Calculation of odor activity values (ratio of concentration to odor threshold), on the basis of odor thresholds in w ater, revealed especially the six compounds (Z)-3-hexenal (green), 4-h ydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butan oate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fr uity), and 2,3-butanedione (buttery) as the key flavor compounds in th e typical strawberry-like odor of the juice. These results mere corrob orated by the following sensory experiments: A mixture of the 12 most potent odorants added to a model juice matrix, consisting of pectin, s ugars, and nonvolatile acids, in concentrations equal to those in the fresh juice, resulted in an overall odor profile very similar to that of the fresh juice. Furthermore, comparison of the overall odors of 11 model mixtures lacking in 1 of the 12 odorants under investigation, w ith the odor evoked by the complete set of odorants, showed a clear fl avor difference, especially when 4-hydroxy-2,5-dimethyl-3(2H)-furanone , (Z)-3-hexenal, or methyl butanoate was lacking in the mixture.