Abstract
The volatiles of the ‘Toyonoka’ strawberry were extracted by using an adsorptive column (PQ) and evaluated by gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). Although the overall odor of the extract was perceived as having a natural strawberry-like smell, 52 odorants were detected by GC-O. Upon diluting the original extracts in AEDA, we identified 14 odorants with high dilution (FD) factors of 81 or higher. The odorant, 2, 5-dimethyl-4-hydroxy-2H-furan-3-one, which has a caramel-like odor (sweet), had the highest FD factor, followed by γ-dodecalactone, γ-decalactone, and δ-decalactone with coconut or peach-like odors (sweet), and hexanoic acid and 2-methylbutanoic acid with sour odors; all had FD factors higher than 81. The odorants with FD factor 81 were cis-3-hexenal, trans-3-hexenol, and cis-2-nonenal with a green odor, trans-nerolidol with a sweaty odor, δ-dodecalactone and vanillin with a sweet odor, linalool with a floral odor accompanied by a citrus-like odor, and an unknown compound with a cinnamon-like odor. In addition to these 14 odorants, the fruity odorants included mainly ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, and ethyl hexanoate, which show relatively high volatility. The above identifiable compounds are considered to be the main contributors to the aroma of the ‘Toyonoka’ strawberry.
