Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

Auteur(s) :
Bartoshuk LM., Klee HJ., Schwieterman ML., Colquhoun TA., Jaworski EA., Gilbert JL., Tieman DM., Odabasi AZ., Moskowitz HR., Folta KM., Sims CA., Whitaker VM., Clark DG.
Date :
Fév, 2014
Source(s) :
PloS one. #9:2 pe88446
Adresse :
Plant Molecular and Cellular Biology Program, University of Florida, Gainesville, Florida, United States of America ; Plant Innovation Program, University of Florida, Gainesville, Florida, United States of America.

Sommaire de l'article

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively.

Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.

Source : Pubmed