SENSORY ATTRIBUTES AND VOLATILE COMPONENTS OF STORED STRAWBERRY JUICE

Juices from three strawberry cultivars were stored at 2 degrees C and 25 degrees C for 6 wk and evaluated for the sensory attributes fresh s trawberry, strawberry-jam, off-flavor, green, and sweet. Fresh flavor declined while off-flavor increased during storage, with the largest c hanges occurring at 25 degrees C. Juice color and ascorbic acid also d egraded much faster at 25 degrees C, Fifteen volatiles were measured u sing headspace solid phase microextraction and gas chromatography, 2,5 -dimethyl-4-hydroxy-3(2H)-furanone and 2,5-dimethyl-4-methoxy-3(2H)-fu ranone were positively related to fresh flavor and negatively related to off-flavor, while -terpineol was inversely related to fresh flavor. These volatiles explained almost 90% of the variation for fresh and o ff-flavor attributes.