Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages.
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| Title: | Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages. |
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| Authors: | Sheng, Li-Xia1,2 (AUTHOR), Li, Xiang-Rong1 (AUTHOR), Zhu, Xing-Ming1 (AUTHOR), Zhu, Hao1 (AUTHOR), Yu, Jian-Qiang1 (AUTHOR) yjqdaniu@163.com |
| Source: | Food Chemistry. Apr2025, Vol. 471, pN.PAG-N.PAG. 1p. |
| Subjects: | Pineapple, Surface analysis, Fruit, Pentane, Hydrolysis, Strawberries |
| Abstract: | Strawberries are rich in unique aroma substances, which include bound and free aroma compounds. Unlike the free aroma, the appropriate extraction and analytical methods for bound aroma compounds in strawberries remain unclear. In the present study, we compared three extraction methods for bound aroma compounds of strawberries and performed the single factor experiment for optimizing the hydrolysis method, process parameters, and response surface analysis. The following optimal process conditions were obtained for extracting bound aroma precursor compounds by the Cleanert PEP column: (1) column flow rate of 1 mL/min; (2) dichloromethane: pentane eluent ratio of 7:1; and (3) ethyl acetate: methanol retention solution ratio of 3:1. The bound aroma precursor compounds were enzymatically hydrolyzed at 38 °C for 48 h and finally detected by GC–MS. The results showed that HY strawberries at red fruit stages had the most abundant aroma content and types, and different varieties had different aroma types. • Cleanert PEP column extraction was the better method of strawberry bound aroma. • The optimum condition for extracting bound aroma precursor was determined. • The strawberry had the richest content and type of aroma at the ripe fruit stage. • Aroma type: fruity (HY), floral (BXGZ, XX, XY), peachy (TX), pineapple (SDH). [ABSTRACT FROM AUTHOR] |
| Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 182794186 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Sheng%2C+Li-Xia%22">Sheng, Li-Xia</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Xiang-Rong%22">Li, Xiang-Rong</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhu%2C+Xing-Ming%22">Zhu, Xing-Ming</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Zhu%2C+Hao%22">Zhu, Hao</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Yu%2C+Jian-Qiang%22">Yu, Jian-Qiang</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> yjqdaniu@163.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Apr2025, Vol. 471, pN.PAG-N.PAG. 1p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Pineapple%22">Pineapple</searchLink><br /><searchLink fieldCode="DE" term="%22Surface+analysis%22">Surface analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Fruit%22">Fruit</searchLink><br /><searchLink fieldCode="DE" term="%22Pentane%22">Pentane</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrolysis%22">Hydrolysis</searchLink><br /><searchLink fieldCode="DE" term="%22Strawberries%22">Strawberries</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Strawberries are rich in unique aroma substances, which include bound and free aroma compounds. Unlike the free aroma, the appropriate extraction and analytical methods for bound aroma compounds in strawberries remain unclear. In the present study, we compared three extraction methods for bound aroma compounds of strawberries and performed the single factor experiment for optimizing the hydrolysis method, process parameters, and response surface analysis. The following optimal process conditions were obtained for extracting bound aroma precursor compounds by the Cleanert PEP column: (1) column flow rate of 1 mL/min; (2) dichloromethane: pentane eluent ratio of 7:1; and (3) ethyl acetate: methanol retention solution ratio of 3:1. The bound aroma precursor compounds were enzymatically hydrolyzed at 38 °C for 48 h and finally detected by GC–MS. The results showed that HY strawberries at red fruit stages had the most abundant aroma content and types, and different varieties had different aroma types. • Cleanert PEP column extraction was the better method of strawberry bound aroma. • The optimum condition for extracting bound aroma precursor was determined. • The strawberry had the richest content and type of aroma at the ripe fruit stage. • Aroma type: fruity (HY), floral (BXGZ, XX, XY), peachy (TX), pineapple (SDH). [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodchem.2025.142768 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 1 StartPage: N.PAG Subjects: – SubjectFull: Pineapple Type: general – SubjectFull: Surface analysis Type: general – SubjectFull: Fruit Type: general – SubjectFull: Pentane Type: general – SubjectFull: Hydrolysis Type: general – SubjectFull: Strawberries Type: general Titles: – TitleFull: Determination of the appropriate extraction method for bound aroma compounds from strawberry and analysis of aroma substances in strawberry fruits of different varieties and developmental stages. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Sheng, Li-Xia – PersonEntity: Name: NameFull: Li, Xiang-Rong – PersonEntity: Name: NameFull: Zhu, Xing-Ming – PersonEntity: Name: NameFull: Zhu, Hao – PersonEntity: Name: NameFull: Yu, Jian-Qiang IsPartOfRelationships: – BibEntity: Dates: – D: 15 M: 04 Text: Apr2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 03088146 Numbering: – Type: volume Value: 471 Titles: – TitleFull: Food Chemistry Type: main |
| ResultId | 1 |
