ArticleMolecules (Basel, Switzerland)2021
Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 45 citations in OpenAlex.
- Water Status and Flavor Evolution in Vacuum Freeze-Dried Mulberry: A Potential Flavor Transition Point.Foods (Basel, Switzerland) · 2026Article
- Berry Powders as Highly Integrable Food Ingredients: Phenolic and Volatile Compounds Profiling, Comprehensive Nutrient Content Assessment and Spectroscopic Analysis.Antioxidants (Basel, Switzerland) · 2026Article
- Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity.Frontiers in nutrition · 2026Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- The impact of microwave technology on fruit drying processes in food industry: a bibliometric and comprehensive review (2018-2024).Food science and biotechnology · 2025Review
- Development and Optimization Method for Determination of the Strawberries' Aroma Profile.Molecules (Basel, Switzerland) · 2024Article
- Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas.Food chemistry: X · 2024Review
- Geographical Indication Characteristics of Aroma and Phenolic Acids of the Changping Strawberry.Foods (Basel, Switzerland) · 2023Article
- Effect of different growing media on pomological and phytochemical parameters of Fragaria vesca 'Yellow Wonder' and Fragaria ×ananassa 'Camarosa': a comparative study.BMC plant biology · 2023Article
- Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review.Molecules (Basel, Switzerland) · 2023Review
- Comparison of high pressure and thermal pasteurization on the quality parameters of strawberry products: a review.Food science and biotechnology · 2023Review
- Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation.Frontiers in plant science · 2022Review
- Putrescine eases saline stress by regulating biochemicals, antioxidative enzymes, and osmolyte balance in hydroponic strawberries (cv. Albion).Physiologia plantarumArticle
Corrections and comments
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Authors and funding
8 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC-MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03-96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.