Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmella

The volatile components of cultivated strawberries Fragaria ananassa cv. Senga Sengana, Senga Litessa and Senga Gourmella were studied by gas chromatography-mass spectrometry. Employing standard-controlled aroma separation by combined vacuum distillation-liquid-liquid extraction, as well as prefractionation on silica gel, the aroma substances of freshly harvested and deep-frozen strawberries from two growing seasons were quantitatively determined by gas chromatography. Methyl and ethyl butanoate, methyl and ethyl hexanoate, trans-2-hexenyl acetate, trans-2-hexenal, trans-2-hexen-1-ol as well as 2,5-dimethyl-4-methoxy-3(2H)-furanone were identified as main volatile components. In comparison to Senga Litessa and Senga Gourmella, Senga Sengana showed higher amounts of aroma compounds. In general, deep-freezing resulted in decreases of the concentrations of most of the aroma substances, but higher amounts of 2,5-dimethyl-4-methoxy-3(2H)-furanone were found in deep-frozen berries than in the freshly harvested ones.

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