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<p>Strawberry is consumed worldwide as one of the high nutritional berries with complicated flavour and rich bioactive compounds. This study reported a diversity of fruit characteristics, bioactive substances, antioxidant properties and volatile organic compounds (VOCs) in different varieties of strawberry. Red strawberry had higher total soluble solids (6.20–8.23%), phenolic (12.74–13.34&#xa0;mg GAE/g) and anthocyanins (141.24-233.06&#xa0;mg CGE/100&#xa0;g DW), cyanidin (5.38–7.95&#xa0;mg/100&#xa0;g DW) and pelargonidin content (64.93-108.89&#xa0;mg/100&#xa0;g DW) than pink and white strawberry. White strawberry had the highest titratable acidity (0.47%) and total free amino acid content (839.70&#xa0;mg/100&#xa0;g DW). Pink strawberry had higher content of total flavonoid content (8.77&#xa0;mg RE/g DW) than white strawberry (6.98&#xa0;mg RE/g DW). Red strawberry had greater antioxidant capacity than pink and white strawberry. Among the identified 55 VOCs, white strawberry had the highest content of terpenes (8336.1&#xa0;µg/kg) and acids (2293.9&#xa0;µg/kg). The characteristic aroma of strawberry was contributed by 20 VOCs with OAV &gt; 1. The particular flavour of white strawberry was primarily due to linalool and ethyl isovalerate, while red and pink strawberry was respectively characterized by nonanal and ethyl isocaproate. Several significant correlations between quality traits and VOCs were found. These results provided information on the aroma profiles and nutritional qualities of red, pink and white strawberries from China.</p>

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Biodiversity in volatile profiles and nutritional quality among coloured strawberries from China

  • 期刊论文

  • 发表日期：

    2025年8月26日

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  • Chuan Tong,
  • Xiaoxiao Chen,
  • Zhimin Yu,
  • Rubing Deng,
  • Junmei Zhang

摘要

Strawberry is consumed worldwide as one of the high nutritional berries with complicated flavour and rich bioactive compounds. This study reported a diversity of fruit characteristics, bioactive substances, antioxidant properties and volatile organic compounds (VOCs) in different varieties of strawberry. Red strawberry had higher total soluble solids (6.20–8.23%), phenolic (12.74–13.34 mg GAE/g) and anthocyanins (141.24-233.06 mg CGE/100 g DW), cyanidin (5.38–7.95 mg/100 g DW) and pelargonidin content (64.93-108.89 mg/100 g DW) than pink and white strawberry. White strawberry had the highest titratable acidity (0.47%) and total free amino acid content (839.70 mg/100 g DW). Pink strawberry had higher content of total flavonoid content (8.77 mg RE/g DW) than white strawberry (6.98 mg RE/g DW). Red strawberry had greater antioxidant capacity than pink and white strawberry. Among the identified 55 VOCs, white strawberry had the highest content of terpenes (8336.1 µg/kg) and acids (2293.9 µg/kg). The characteristic aroma of strawberry was contributed by 20 VOCs with OAV > 1. The particular flavour of white strawberry was primarily due to linalool and ethyl isovalerate, while red and pink strawberry was respectively characterized by nonanal and ethyl isocaproate. Several significant correlations between quality traits and VOCs were found. These results provided information on the aroma profiles and nutritional qualities of red, pink and white strawberries from China.