ReviewMolecules (Basel, Switzerland)2023
Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Adaptive E-Nose: Integrating New Gas Sensors for Emerging Applications.Sensors (Basel, Switzerland) · 2026Article
- Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars.Foods (Basel, Switzerland) · 2026Article
- A Two-Step Strategy for Aroma Restoration of Strawberry Concentrate Based on ZIF-67@PDMS Composite Membrane.Foods (Basel, Switzerland) · 2026Article
- Regulation of ethyl ester synthesis in two apple (Food chemistry. Molecular sciences · 2025Article
- Harnessing NMR technology for enhancing field crop improvement: applications, challenges, and future perspectives.Metabolomics : Official journal of the Metabolomic Society · 2025Review
- Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications.Foods (Basel, Switzerland) · 2024Review
- Development and Optimization Method for Determination of the Strawberries' Aroma Profile.Molecules (Basel, Switzerland) · 2024Article
- Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest.Foods (Basel, Switzerland) · 2024Article
- Analyzing Strawberry Preferences: Best-Worst Scaling Methodology and Purchase Styles.Foods (Basel, Switzerland) · 2024Article
- Analysis of volatile organic compounds in Korean-bred strawberries: insights for improving fruit flavor.Frontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present review's aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries' volatile profile was investigated in the current review. This review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing.
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Registered trials
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