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Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

ABSTRACT: Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.

SUBMITTER: Schwieterman ML

PROVIDER: S-EPMC3921181 | biostudies-literature | 2014

REPOSITORIES: biostudies-literature

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Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

Schwieterman Michael L ML Colquhoun Thomas A TA Jaworski Elizabeth A EA Bartoshuk Linda M LM Gilbert Jessica L JL Tieman Denise M DM Odabasi Asli Z AZ Moskowitz Howard R HR Folta Kevin M KM Klee Harry J HJ Sims Charles A CA Whitaker Vance M VM Clark David G DG

PloS one 20140211 2

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liki ...[more]

PMID: 24523895

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Project description:Both wild and managed pollinators significantly contribute to global food production by providing pollination services to crops. Colonies of commercially-reared honey bees and bumblebees are two of the largest groups of managed pollinators. Bumblebees in particular are increasingly used on soft fruit crops, such as strawberry, an economically important crop globally. Despite the use of commercial bumblebees in strawberry crops, there is little quantitative evidence that they provide a benefit to farmers. Given the negative impacts that commercial colonies can have on wild bee populations, it is vital that the benefits of commercial bumblebees are quantified, so reasoned management decisions can be made that provide maximum benefit to both farmers and wild bees. In this study, commercial colonies of the UK native subspecies Bombus terrestris audax were placed into June-bearer (flowering March-April, varieties 'Malling Centenary' and 'Flair') and everbearer (flowering May-June) strawberry polytunnels on a soft-fruit farm in the south east of England, and opened and closed at weekly intervals. The flower-visiting assemblage inside polytunnels was quantified, and fruit was harvested and quality assessed. In the June-bearer variety Malling Centenary, the presence of commercial bumblebees increased the amount of high commercial grade fruit by 25%. In contrast, no benefit of commercial bees on pollination or fruit quality was observed in the June-bearer variety Flair and the everbearer crop. The increase in quality of fruit in the Malling Centenary crop may be driven by the higher B. terrestris audax flower visitation rates seen in this crop in combination with varietal differences in pollination dependency. The number of flower visits by wild pollinators was not a well-supported predictor of strawberry quality, thus the benefit they provide in this system remains to be elucidated. The results presented here suggest that commercial bumblebees can greatly increase the quality and subsequent value of a strawberry crop, when deployed on a suitable variety at a time when wild pollinator numbers are low. However, the results also raise the possibility that commercial colonies do not always provide the benefits to strawberry crops that they are thought to. For growers to make informed decisions on commercial bumblebee use, further research is required into the effect of commercial bumblebees on the major strawberry varieties, in different locations and seasons. This study is an important step in gaining this understanding.

Project description:BackgroundThe processing of medicinal plant materials is one of the important factors influencing the components and biological activities of TCMs. Smilax glabra Roxb. is an herbal vine widely distributed in China, and its dried rhizome (Smilacis Glabrae Rhizoma, SGR) is often used in traditional medicines and functional foods. The processing methods of fresh cutting for SGR slices have been included in ancient Chinese herbal works, some local standards of TCMs, and the current Chinese Pharmacopoeia. Nevertheless, to date, the scientific basis for the processing of fresh medicinal materials for SGR slices has not been revealed.MethodsTo optimize the processing method for preparing SGR slices from the fresh rhizomes, the chemical compositions of the un-pretreated and pretreated (boiling, steaming) samples before and after drying (sun-drying, shade-drying, oven-drying), and the contents of astilbin isomers in dried SGR were analyzed by UHPLC-Q-TOF-MS/MS and UHPLC-DAD methods, respectively. Then, the antioxidant, anti-inflammatory, xanthine oxidase and α-glucosidase inhibitory activities of the prepared SGR slices were investigated by biological assays.ResultsA total of fifty-two compounds were identified from the un-pretreated and pretreated samples and a total of forty-nine compounds were identified from the subsequently dried samples. After pretreated by boiling and steaming, the contents of neoastilbin, neoisoastilbin, and isoastilbin in the prepared samples all increased. As a quality marker of SGR, the content of astilbin was unchanged or decreased slightly compared with that in the un-pretreated samples. During the drying process, the contents of the four astilbin stereoisomers in the un-pretreated samples increased significantly, while those in the pretreated samples had a slight increase or decrease. The effects of different processing methods were sorted according to the bioactivities of the prepared SGR. As a result, SGR slices prepared with no pretreatment followed by a sun-drying process have a higher astilbin content, better bioactivities and more energy savings, representing the optimum processing method for SGR slices.ConclusionsThis study reveals the scientific basis for the processing of fresh medicinal materials for SGR slices. The results provide scientific information for the quality control of SGR and its rational applications in herbal medicines and functional foods.

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Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

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Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.

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