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fragaria_x_ananassa [2017/06/24 17:34]
andreas |
fragaria_x_ananassa [2022/07/09 14:33] (aktuell)
andreas |
| "The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. " \\ | "The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. " \\ |
| [[http://en.wikipedia.org/wiki/Garden_strawberry]] | [[http://en.wikipedia.org/wiki/Garden_strawberry]] |
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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. \\ |
| | [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. \\ |
| The major odor active volatiles in both cultivars, ‘Strawberry Festival’ and ‘Florida Radiance’ (winter-grown strawberries, harvested in February and March), were 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), methyl butanoate, γ-decalactone, unknown (grassy, LRI 1362, wax), (E)-2-hexenal, linalool, (E,Z)-2,6-nonadienal, geraniol, butanoic acid, methyl 2-methylbutanoate, and ethyl hexanoate. "The highest OAVs for ‘Strawberry Festival’ were ethyl butanoate (461), DMHF (424), methyl butanoate (358), and linalool (102)... Sensory “strawberry flavor” scores were positively correlated with sensory “sweetness” (R2 = 0.83) as well as GC-MS methyl 3-methylbutanoate (R2 = 0.90) and ethyl butanoate (R2 = 0.96). These cultivars lacked methyl anthranilate and possessed an aroma pattern different from summer-grown strawberries." \\ | The major odor active volatiles in both cultivars, ‘Strawberry Festival’ and ‘Florida Radiance’ (winter-grown strawberries, harvested in February and March), were 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), methyl butanoate, γ-decalactone, unknown (grassy, LRI 1362, wax), (E)-2-hexenal, linalool, (E,Z)-2,6-nonadienal, geraniol, butanoic acid, methyl 2-methylbutanoate, and ethyl hexanoate. "The highest OAVs for ‘Strawberry Festival’ were ethyl butanoate (461), DMHF (424), methyl butanoate (358), and linalool (102)... Sensory “strawberry flavor” scores were positively correlated with sensory “sweetness” (R2 = 0.83) as well as GC-MS methyl 3-methylbutanoate (R2 = 0.90) and ethyl butanoate (R2 = 0.96). These cultivars lacked methyl anthranilate and possessed an aroma pattern different from summer-grown strawberries." \\ |
| [Du, Xiaofen, et al. "Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis." Journal of agricultural and food chemistry 59.23 (2011): 12569-12577] | [Du, Xiaofen, et al. "Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis." Journal of agricultural and food chemistry 59.23 (2011): 12569-12577] |
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| | Using GC with pulsed flame photometric detection, methyl thiopropionate, ethyl thiobutanoate, methyl thiohexanoate, methyl (methylthio)acetate, ethyl (methylthio)acetate, methyl 2-(methylthio)butyrate, methyl 3-(methylthio)propionate, ethyl 3-(methylthio)propionate, and methyl thiooctanoate were identified as aroma-producing sulfur compounds in the cultivars ‘Strawberry Festival’ and ‘Florida Radiance’. Most sulfur volatiles increased dramatically between the commercial ripe, full ripe, and overripe stages. \\ |
| | [Du, Xiaofen, Mei Song, and Russell Rouseff. "Identification of new strawberry sulfur volatiles and changes during maturation." Journal of agricultural and food chemistry 59.4 (2011): 1293-1300] |
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| "Analysis of the aroma value (the ratio of compound concentration to odor threshold) has indicated that less than 20 compounds contribute significantly to strawberry flavor (Schieberle and Hofmann, 1997; Ulrich et al., 1997; Jetti et al., 2007). Esters, formed by esterification of alcohols and acyl-CoA, constitute the largest and one of the most important groups contributing to the aroma of strawberry fruit (Pérez et al., 1992, 2002). Among them, ethyl 2-methylbutanoate, ethyl and methyl butanoates, ethyl and methyl hexanoates, and hexyl and (E)-2-hexenyl acetates have been reported as key aroma compounds for strawberry fruit, providing green and sweet fruity notes (Schieberle and Hofmann, 1997; Pérez et al., 2002; Ménager et al., 2004). Terpenes, which include linalool, nerolidol, terpineol, or α-pinene, constitute the other important group, providing pleasant citrus and spicy notes and reaching up to 20% of total fruit volatiles in some cultivars of strawberry (Loughrin and Kasperbauer, 2002). Other compounds considered important for strawberry flavor are hexanal, (Z)-3-hexenal, 2-heptanone, and γ-decalactone, the latter being a noteworthy cultivar-specific compound conferring peach (Prunus persica)-like flavor to strawberry fruit (Larsen and Poll, 1992; Larsen et al., 1992; Schieberle and Hofmann, 1997; Ulrich et al., 1997). Yet the two most important contributors to strawberry aroma are furanones and most specifically 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF or furaneol) and 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF or mesifurane; Pyysalo et al., 1979; Larsen and Poll, 1992; Pérez et al., 1996; Raab et al., 2006). Furaneol imparts caramel and sweet notes at high concentrations and fruity notes at lower concentrations, whereas mesifurane has been described as having a more burnt, sherry-like, or fusty aroma (Larsen and Poll, 1992; Pérez et al., 1996)." \\ | "Analysis of the aroma value (the ratio of compound concentration to odor threshold) has indicated that less than 20 compounds contribute significantly to strawberry flavor (Schieberle and Hofmann, 1997; Ulrich et al., 1997; Jetti et al., 2007). Esters, formed by esterification of alcohols and acyl-CoA, constitute the largest and one of the most important groups contributing to the aroma of strawberry fruit (Pérez et al., 1992, 2002). Among them, ethyl 2-methylbutanoate, ethyl and methyl butanoates, ethyl and methyl hexanoates, and hexyl and (E)-2-hexenyl acetates have been reported as key aroma compounds for strawberry fruit, providing green and sweet fruity notes (Schieberle and Hofmann, 1997; Pérez et al., 2002; Ménager et al., 2004). Terpenes, which include linalool, nerolidol, terpineol, or α-pinene, constitute the other important group, providing pleasant citrus and spicy notes and reaching up to 20% of total fruit volatiles in some cultivars of strawberry (Loughrin and Kasperbauer, 2002). Other compounds considered important for strawberry flavor are hexanal, (Z)-3-hexenal, 2-heptanone, and γ-decalactone, the latter being a noteworthy cultivar-specific compound conferring peach (Prunus persica)-like flavor to strawberry fruit (Larsen and Poll, 1992; Larsen et al., 1992; Schieberle and Hofmann, 1997; Ulrich et al., 1997). Yet the two most important contributors to strawberry aroma are furanones and most specifically 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF or furaneol) and 2,5-dimethyl-4-methoxy-3(2H)-furanone (DMMF or mesifurane; Pyysalo et al., 1979; Larsen and Poll, 1992; Pérez et al., 1996; Raab et al., 2006). Furaneol imparts caramel and sweet notes at high concentrations and fruity notes at lower concentrations, whereas mesifurane has been described as having a more burnt, sherry-like, or fusty aroma (Larsen and Poll, 1992; Pérez et al., 1996)." \\ |
| 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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| [[http://plantgenera.org/species.php?id_species=443098]] | [[http://plantgenera.org/species.php?id_species=443098]] |
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| {{:dsc01030k.jpg?700|}} \\ | {{:dsc01030k.jpg}} \\ |
| strawberry flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | strawberry flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
