Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates
Su Xu,
Dajuan Shi,
Fengwei Ma,
Guangcan Tao,
Jieling Xu,
Lingshuai Meng,
Haijiang Chen,
Sen Cao,
Dong Lin,
Qiang Fei,
Yi Liu,
Siyao Wu
Affiliations
Su Xu
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Dajuan Shi
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Fengwei Ma
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Guangcan Tao
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Jieling Xu
College of Biology and Environmental Engineering, Guiyang University, Guiyang 550005, China
Lingshuai Meng
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Haijiang Chen
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Sen Cao
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Dong Lin
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Qiang Fei
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
Yi Liu
Guizhou Vocational College of Foodstuff Engineering, Guiyang 551400, China
Siyao Wu
Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a notable increase in the relative concentrations of alcohols, esters, and aldehydes in the strawberries. The E-nose was able to differentiate between the various strawberry varieties, but it was unable to fully identify specific aroma compounds. In contrast, the HS-GC-IMS and HS-SPME-GC-MS techniques demonstrated effectiveness in distinguishing and characterizing the different strawberry types, with OPLS-DA employed for further evaluation. By applying the variable importance in projection (VIP) method, six and seven aroma components were identified as potential biomarkers by GC-MS and GC-IMS, respectively. This study lays a scientific foundation for identifying key aromatic components in strawberries grown via substrate cultivation and offers comprehensive insights into their aromatic properties.
