44C-33 |
Comparison of three extraction methods for determining aroma active volatiles in strawberries |
K. F. SCHULBACH, Food Science and Human Nutrition Dept., University of Florida, P.O. Box 110370, Gainesville, FL 32611, C. A. Sims, and R. L. Rouseff, Citrus REC Lake Alfred, 700 Experiment Station Rd., Lake Alfred, FL 33850. Strawberries are produced throughout the world and are prized primarily for their unique color, taste and aroma. However, some cultivars with excellent horticultural properties have been criticized by consumers for lack of flavor. Accordingly, plant breeders have begun to place greater emphasis on improving the sensory qualities of strawberry fruit. Our objective was to compare three methods of sample preparation in order to determine which method extracted the most representative strawberry aroma compounds. The comparison between the extraction methods was made using three strawberry cultivars (Aromas, Camarosa and Diamante) having different sensory characteristics. Volatiles from strawberry puree, stabilized with saturated calcium chloride, were extracted using solid phase microextraction (SPME), liquid-liquid extraction (ethyl acetate), and dynamic headspace (Tenax trap). Samples were analyzed using gas chromatography/olfactory and the primary odor active compounds from each extraction method were determined. A total of 63 compounds were consistently detected by the panelists and given aroma intensity ratings between moderate and strong. Of these compounds, 21 were unique to liquid-liquid extraction, 13 were unique to SPME and 3 were unique to dynamic headspace. Only 12 of the 63 compounds were detected by all three methods. The determination of aroma active components is an important procedure for plant breeders developing better tasting cultivars of strawberries. However, results are highly dependent on the method of sample preparation. Since no method of extraction will produce a completely representative sample, a method should be chosen that will complement the goals of the breeding program.
Session 44C, Fruit & Vegetable Products: Chemistry
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