Development and Optimization Method for Determination of the Strawberries’ Aroma Profile

TL;DR

This paper develops a method to detect and analyze the aroma profile of strawberries to distinguish between different cultivars and origins.

Contribution

A new optimized method for strawberry aroma analysis using SPME and GC-MS is developed and validated.

Findings

The strawberry aroma profile includes furanone, esters, aldehydes, and carboxylic acids.

Optimal extraction was achieved with 20% NaCl solution and 15-minute extraction and incubation.

The method successfully identified individual compounds using NIST and Wiley libraries.

Abstract

The strawberry (genus Fragaria) is a plant from the rose family (Rosaceae). As the fruits are likely to be picked mechanically, they are grown close to consumption centers. The aim of this work was to develop a suitable method for detecting as many molecules as possible in order to be able to distinguish between different strawberry cultivars and geographical origins in the future. Whole strawberries of the “Albion” cultivar, grown in the Jagodica Purgerica region of Zagreb, were used. Gas chromatography-mass spectrometry (GC-MS) in SCAN mode was used to analyze the aroma profile and to determine the proportion of individual components. The samples were prepared and analyzed using the solid-phase microextraction method (SPME). The impact of SPME fiber selection and GC column type was investigated, as well as sample weight, ionic strength, agitation temperature, and sampling time. A higher ionic strength was achieved by adding a 20% NaCl solution to the sample. The aroma profile of the studied strawberry cultivar consisted of furanone, esters, aldehydes, and carboxylic acids. Optimal results were achieved by adjusting the ionic strength during 15 min of extraction and incubation. The individual compounds were identified using NIST, Wiley libraries, and the “area normalization” method.

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