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Artículo
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
dc.creator | Úbeda Aguilera, Cristina | es |
dc.creator | San-Juan, Felipe | es |
dc.creator | Concejero, Belén | es |
dc.creator | Callejón Fernández, Raquel María | es |
dc.creator | Troncoso González, Ana María | es |
dc.creator | Morales Gómez, María Lourdes | es |
dc.creator | Ferreira, Vicente | es |
dc.creator | Hernández-Orte, Purificación | es |
dc.date.accessioned | 2024-02-09T13:22:11Z | |
dc.date.available | 2024-02-09T13:22:11Z | |
dc.date.issued | 2012 | |
dc.identifier.citation | Úbeda Aguilera, C., San-Juan, F., Concejero, B., Callejón Fernández, R.M., Troncoso González, A.M., Morales Gómez, M.L.,...,Hernández-Orte, P. (2012). Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties. Journal of Agricultural and Food Chemistry, 60 (24), 6095-6102. https://doi.org/10.1021/jf301141f. | |
dc.identifier.issn | 0021-8561 | es |
dc.identifier.issn | 1520-5118 | es |
dc.identifier.uri | https://hdl.handle.net/11441/155060 | |
dc.description.abstract | This paper reports the determination of glycosidically bound aroma compounds and the olfactometric analysis in four strawberry varieties (Fuentepina, Camarosa, Candonga and Sabrina). Different hydrolytic strategies were also studied. The results showed significant differences between acid and enzymatic hydrolysis. In general terms, the greater the duration of acid hydrolysis, the higher was the content of norisoprenoids, volatile phenols, benzenes, lactones, Furaneol, and mesifurane. A total of 51 aglycones were identified, 38 of them unreported in strawberry. Olfactometric analyses revealed that the odorants with higher modified frequencies were Furaneol, γ-decalactone, ethyl butanoate, ethyl hexanoate, ethyl 3-methylbutanoate, diacetyl, hexanoic acid, and (Z)-1,5-octadien-3-one. This last compound, described as geranium/green/pepper/lettuce (linear retention index = 1378), was identified for the first time. Differences with regard to fruity, sweet, floral, and green aroma characters were observed among varieties. In Candonga and Fuentepina, the green character overpowered the sweet. In the other two strawberry varieties sweet attributes were stronger than the rest. | es |
dc.description.sponsorship | Ministry of Science and Innovation GL2007-66417-C02-01 | es |
dc.format | application/pdf | es |
dc.format.extent | 8 p. | es |
dc.language.iso | eng | es |
dc.publisher | American Chemical Society | es |
dc.relation.ispartof | Journal of Agricultural and Food Chemistry, 60 (24), 6095-6102. | |
dc.title | Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | GL2007-66417-C02-01 | es |
dc.relation.publisherversion | https://dx.doi.org/10.1021/jf301141f | es |
dc.identifier.doi | 10.1021/jf301141f | es |
dc.journaltitle | Journal of Agricultural and Food Chemistry | es |
dc.publication.volumen | 60 | es |
dc.publication.issue | 24 | es |
dc.publication.initialPage | 6095 | es |
dc.publication.endPage | 6102 | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |
Ficheros | Tamaño | Formato | Ver | Descripción |
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10.1021_jf301141f.pdf | 1000.Kb | [PDF] | Ver/ | Versión aceptada |
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