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| fragaria_x_ananassa [2021/09/15 10:37] – andreas | fragaria_x_ananassa [2022/07/09 12:33] (aktuell) – andreas |
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| Sensory experiments with reconstituted wild strawberry flavor preparations showed that 2,5-dimethyl-4-hydroxy-3(2H)-furanone (first found by Sundt 1970) makes a great contribution to the flavor of the berries. Analysis of ether/pentane extracts of F.vesca and F.×ananassa cv. Senga Sengana showed concentrations of 1.7mg/kg (F.vesca; with 10.7% main volatile component) and 0.2mg/kg (F.vesca and ×ananassa cv. Senga Sengana). Most abundant esters of both extracts were methyl butyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and (2E)-hexenyl acetate. Major volatiles of F.vesca were acids like acetic acid (8.9%), hexanoic acid (5.1%), and butyric acid (3.9%) as well as alcoholes like (2E)-hexenol (4.1%), hexanol (3.0%), benzyl alcohol (2.7%), 2-pentadecanol (1.7%), and eugenol (1.6%). Major volatiles of F.×ananassa cv. Senga Sengana were also acids like hexadecanoic acid, hexanoic acid, 2-methylbutanoic acid, butanoic acid, acetic acid, and cinnamic acid, as well as alcoholes like hexanol, (2E)-hexenol, and linalool. Both extracts contained methyl cinnamate, but only F.vesca contained methyl anthranilate and methyl N-formyl anthranilate. Small amounts of vanillin, γ-hexalactone, γ-heptalactone, and γ-octalactone were present only in F.vesca, whether δ-hexalactone, δ-octalactone, benzaldehyde, 2-methoxy-4-vinylphenol, 4-vinylphenol (0.05mg/kg F.×ananassa cv. Senga Sengana!), and eugenol were found in both extracts. \\ | Sensory experiments with reconstituted wild strawberry flavor preparations showed that 2,5-dimethyl-4-hydroxy-3(2H)-furanone (first found by Sundt 1970) makes a great contribution to the flavor of the berries. Analysis of ether/pentane extracts of F.vesca and F.×ananassa cv. Senga Sengana showed concentrations of 1.7mg/kg (F.vesca; with 10.7% main volatile component) and 0.2mg/kg (F.vesca and ×ananassa cv. Senga Sengana). Most abundant esters of both extracts were methyl butyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and (2E)-hexenyl acetate. Major volatiles of F.vesca were acids like acetic acid (8.9%), hexanoic acid (5.1%), and butyric acid (3.9%) as well as alcoholes like (2E)-hexenol (4.1%), hexanol (3.0%), benzyl alcohol (2.7%), 2-pentadecanol (1.7%), and eugenol (1.6%). Major volatiles of F.×ananassa cv. Senga Sengana were also acids like hexadecanoic acid, hexanoic acid, 2-methylbutanoic acid, butanoic acid, acetic acid, and cinnamic acid, as well as alcoholes like hexanol, (2E)-hexenol, and linalool. Both extracts contained methyl cinnamate, but only F.vesca contained methyl anthranilate and methyl N-formyl anthranilate. Small amounts of vanillin, γ-hexalactone, γ-heptalactone, and γ-octalactone were present only in F.vesca, whether δ-hexalactone, δ-octalactone, benzaldehyde, 2-methoxy-4-vinylphenol, 4-vinylphenol (0.05mg/kg F.×ananassa cv. Senga Sengana!), and eugenol were found in both extracts. \\ |
| [Pyysalo, Tapani, Erkki Honkanen, and Timo Hirvi. "Volatiles of wild strawberries, Fragaria vesca L., compared to those of cultivated berries, Fragaria. times. ananassa cv Senga Sengana." Journal of Agricultural and Food Chemistry 27.1 (1979): 19-22] | [Pyysalo, Tapani, Erkki Honkanen, and Timo Hirvi. "Volatiles of wild strawberries, Fragaria vesca L., compared to those of cultivated berries, Fragaria. times. ananassa cv Senga Sengana." Journal of Agricultural and Food Chemistry 27.1 (1979): 19-22] |
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| | Main components of the headspace of living strawberries were esters like butyl butyrate/ethyl hexanoate (26.2%), hexyl acetate (12.7%), hexyl butyrate (9.3%), octyl butyrate (7.1%), octyl acetate (5.1%), methyl hexanoate (4.6%), ethyl butyrate (0.5%), and isoamyl acetate (0.5%), together with a high amount of γ-decalactone (9.5%). \\ |
| | [Mookherjee BD et al., „Fruits and Flowers: Live vs Dead - Which do we want?“, in: Nishimura, O. „Flavors and Fragrances, a world perspective.“ Proceedings of the 10th international congress of essential oils, fragrances and flavors, Washington, DC. Vol. 375. 1986, 415-424] |
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| Of the 24 aroma compounds found in Senga Sengana strawberries, the most important compounds were ethyl butanoate, ethyl hexanoate and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. \\ | Of the 24 aroma compounds found in Senga Sengana strawberries, the most important compounds were ethyl butanoate, ethyl hexanoate and 2,5-dimethyl-4-hydroxy-3(2H)-furanone. \\ |
| Of the 43 compounds measured as aroma-active in an extract of Fragaria ×ananassa 'Ciflorette', nine were perceived by all 7 panelists: butyric acid (cheesy fruity), ethyl butyrate (estery fruity sweet), dimethyl sulfoxide (sulfurous rotten garlic), 2-methylthio-ethanol (alliaceous, burnt onion), (E)-2-hexenal (fruity green leafy), 3-mercaptohexanal (green, passion fruit, pungent), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet candy caramellic), (E)-beta-damascenone (sweet fruity), and methyl N-methylanthranilate (fruity sweet). The overall sensorial impression of Ciflorette strawberries is unique, compared to other strawberry varieties. Described in nature for the first time were 1-(methylthio)-2,3-butanedione (aroma-active, sulfurous), 3-(acetylthio)-hexanal (not aroma-active) , and 2,6-dipropyl-3-formyl-5,6-dihydro-2H-thiopyran (not aroma-active, green mango tropical).\\ | Of the 43 compounds measured as aroma-active in an extract of Fragaria ×ananassa 'Ciflorette', nine were perceived by all 7 panelists: butyric acid (cheesy fruity), ethyl butyrate (estery fruity sweet), dimethyl sulfoxide (sulfurous rotten garlic), 2-methylthio-ethanol (alliaceous, burnt onion), (E)-2-hexenal (fruity green leafy), 3-mercaptohexanal (green, passion fruit, pungent), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (sweet candy caramellic), (E)-beta-damascenone (sweet fruity), and methyl N-methylanthranilate (fruity sweet). The overall sensorial impression of Ciflorette strawberries is unique, compared to other strawberry varieties. Described in nature for the first time were 1-(methylthio)-2,3-butanedione (aroma-active, sulfurous), 3-(acetylthio)-hexanal (not aroma-active) , and 2,6-dipropyl-3-formyl-5,6-dihydro-2H-thiopyran (not aroma-active, green mango tropical).\\ |
| [In‐depth analysis of Ciflorette strawberries (Fragaria× ananassa ‘Ciflorette’) by multidimensional gas chromatography and gas chromatography‐olfactometry., Cannon, R. J., Agyemang, D., Curto, N. L., Yusuf, A., Chen, M.Z., Janczuk, A.J., Flavour and Fragrance Journal, 30(4), 2015, 302-319] | [In‐depth analysis of Ciflorette strawberries (Fragaria× ananassa ‘Ciflorette’) by multidimensional gas chromatography and gas chromatography‐olfactometry., Cannon, R. J., Agyemang, D., Curto, N. L., Yusuf, A., Chen, M.Z., Janczuk, A.J., Flavour and Fragrance Journal, 30(4), 2015, 302-319] |
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| | "The methyl anthranilate content in strawberry fruits is controlled by the FanAAMT (аnthranilic acid methyltransferase) gene... In the analyzed collection of strawberry genotypes, the FanAAMT gene was identified in 36.4% of the forms, including the wild species F. vesca L., F. moschata Duch. and F. virginiana subsp. platypetala (Rydb.) Staudt, and cv. ‘Kupchikha’ (F. × anaschata). Among the analyzed F. × ananassa cultivars, the FanAAMT gene was found in 31.6% of the tested forms, specifically in 27.3% of the 22 Russian cultivars, and 37.5% of the analyzed foreign ones. Promising sources of high methyl anthranilate content in fruits were identified: wild spp. F. moschata, F. vesca, and F. virginiana subsp. platypetala; cv. ‘Kupchikha’ (F. × anaschata); Russian garden strawberry cvs. ‘Bylinnaya’, ‘Zenit’, ‘Lastochka’, ‘Neznakomka’, ‘Feyerverk’ and ‘Tsarskoselskaya’; and foreign garden strawberry cvs. ‘Karmen’, ‘Ostara’, ‘Samson’, ‘Symphony’, ‘Troubadour’ and ‘Vima Tarda’, in which the functional allele of the FanAAMT gene was found. In the remaining studied strawberry genotypes the marker FanAAMT was not detected, which presumably indicates that the FanAAMT gene is absent." \\ |
| | [Lyzhin, A. S., and I. V. Luk’yanchuk. "Genetic diversity in wild species and cultivars of strawberry for the FanAAMT gene controlling fruit flavor volatiles." Proceedings on applied botany, genetics and breeding 182.2 (2021): 72-80] |
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