Naslov
Development and optimization of a method for determining the aroma profile of strawberries

Autori
Palac Bešlić, Iva ; Krivohlavek, Adela ; Mandić Andačić, Ivana ; Ivešić, Martina ; Bebek Markovinović, Anica ; Putnik, Predrag ; Bursać Kovačević, Danijela

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Archives of Industrial Hygiene and Toxicology / Kolarić, Branko ; Krivohlavek, Adela ; Bošnir, Jasna ; Šikić, Sandra - Zagreb : Institut za medicinska istraživanja i medicinu rada, 2022, 56-56

Skup
4th International Congress on Food Safety and Quality: One Health

Mjesto i datum
Dubrovnik, Croatia, 09.11.2022. - 12.11.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Albion ; GC-MS/MS ; SPME

Sažetak
Strawberries are commercially produced for immediate consumption and processing as frozen, canned, or juice. Given their perishable nature and low likelihood of mechanical harvesting, this fruit is generally grown near consumption or processing centers where sufficient labour is available. An optimised method for analysing the aroma profile of strawberries grown in the Zagreb area was developed. Whole strawberry fruits (Fragaria ananassa × Duch., cv. Albion), their processed forms (i.e. purees and juices), and their by-products were analysed. Gas chromatography-tandem mass spectrometry (GC-MS/MS) in SCAN mode was used to analyse the aroma profile and determine the proportion of individual components. Samples were prepared and analysed by solid phase microextraction (SPME). The aromatic profile of strawberry samples contains predominantly polar compounds, therefore Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB- CAR-PDMS) fiber and a polar GC column (RTX-WAX ; 30m/0.25 mm/0.25 μm) were chosen for analysis. The effects of sample mass, ionic strength, and temperature of the agitator and sampling time were examined, i.e. exposure of the fiber to the sample. The experiments showed that higher mass, higher ionic strength, and higher temperature of the agitator contributed to a higher intensity of the received signals, but not to a higher number of total signals. Higher ionic strength was obtained by adding 20 % NaCl solution to the sample. In the analysis of strawberries, 5 mL of 20 % NaCl solution was added to 5 g of weight, and 1 g of pure NaCl to 5 mL of juice. The aromatic profile of strawberries contained mainly furanones, esters, aldehydes, and carboxylic acids. The proportion of each compound was determined by the area normalization method.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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