engleski

Aroma profile of strawberry fruit cultivar ”Clery” from Vrgorac growing area – Croatia

Fresh strawberries are popularly consumed worldwide for their delectable flavour and high nutritional content [1]. Sugars and acids are responsible for the sweetness and tartness of the fruit [2]. The Vrgorac area in Croatia is well known for its high quality strawberry production. The headspace volatiles were isolated by headspace solid phase microextraction (HS-SPME) using fiber coated with the layer of Polydimethylsiloxane/Divinylbenzene (PDMS/DVB). Obtained samples were analyzed by gas chromatography and mass spectrometry (GC-MS) on HP-5MS column. The main compounds of strawberry fruit headspace were esters: Methyl butanoate (14.5%), Methyl hexanoate (12.6%), Ethyl butanoate (8.9%) and Butyl butanoate (6.9%). Esters are the most important group of volatile compounds responsible for the aroma of strawberry fruit. The primary enzyme believed to be responsible for ester production is alcohol acyltransferase (AAT). Alcohol dehydrogenase (ADH) is another enzyme that is involved in synthesis of aroma volatiles in strawberry fruit [2]. However, the study of a larger number of samples from various years of production supports the results obtained by this first screening.

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