Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strawberry Fruits
2.2. Preparation of Nectars
2.3. Physical and Chemical Analysis of Puree
2.4. Colour Measurements
2.5. Determination of Furanone
2.6. Determination of Other Aroma Compounds
2.7. Statistical Analysis
3. Results
3.1. Effects on Colour Stability
3.1.1. Cultivar
3.1.2. Country of Origin
3.1.3. Ripening Stage and Harvest Time
3.2. Aroma Compounds
3.2.1. Furanones (Mesifuran and Furaneol)
Cultivar
Ripening Stage and Harvest Time
3.2.2. Esters
Cultivar
Ripening Stage and Harvest Time
3.2.3. C6 Compounds and Linalool
Cultivar
Ripening Stage and Harvest Time
3.2.4. Lactones
Cultivar
Ripening Stage and Harvest Time
3.2.5. Harvest Time
3.3. Correlation of Aroma Compounds with Colour and Colour Stability
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
Abbreviations
AF | Acceptance Factor |
D | Difference in Acceptance Factor |
DMHF | 2,5-dimethyl-4-hydroxy-3(2H)-furanone |
DMMF | 2,5-dimethyl-4-methoxy-3(2H)-furanone |
GC-FID | gas chromatography–flame ionisation detector |
GC-MS | gas chromatography–mass spectrometry |
MSD | mass selective detector |
SPME | solid phase microextraction |
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Mesifuran | Furaneol | Methyl Butanoate | Ethyl Butanoate | Butyl Ethanoate | Isoamyl Acetate | Methyl Hexanoate | Hexyl Acetate | trans-2-Hexenol | Hexanal | Linalool | trans-2-Hexenal | γ-Deca-lactone | γ-Dodeca-lactone | Total by GC-MS | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
AF0 | 0.31 * | 0.54 ** | 0.13 | 0.43 ** | 0.37 * | 0.18 | −0.07 | 0.14 | 0.05 | 0.33 * | −0.09 | 0.28 | 0.28 | 0.46 ** | 0.41 ** |
AF12 | 0.13 | 0.39 * | 0.11 | 0.33 * | 0.29 | 0.06 | 0 | 0.13 | 0.11 | 0.35 * | 0.15 | 0.27 | 0.55 ** | 0.45 ** | 0.39 ** |
D12 | 0.03 | −0.23 | −0.06 | −0.15 | −0.14 | 0.04 | −0.05 | −0.08 | −0.11 | −0.24 | −0.25 | −0.14 | −0.54 ** | −0.29 | −0.25 |
Mesifuran | Furaneol | Methyl Butanoate | Ethyl Butanoate | Butyl Ethanoate | Isoamyl Acetate | Methyl Hexanoate | Hexyl Acetate | trans-2-Hexenol | Hexanal | Linalool | trans-2-Hexenal | γ-Deca-lactone | γ-Dodeca-lactone | |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
AF0 | 0.03 | −0.03 | −0.45 ** | 0.23 | 0.28 | −0.13 | −0.35 * | −0.08 | −0.17 | 0.05 | −0.2 | 0.18 | 0.23 | 0.24 |
AF12 | −0.06 | 0.06 | −0.32 * | 0.07 | 0.12 | −0.41 ** | −0.36 * | −0.24 | −0.29 | −0.2 | −0.18 | 0.07 | 0.34 * | 0.2 |
D12 | 0.09 | −0.09 | 0.13 | 0.06 | 0.03 | 0.45 ** | 0.25 | 0.26 | 0.27 | 0.3 | 0.11 | 0.03 | −0.29 | −0.1 |
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Murray, H.; Brandes, W.; Sari, S.; Eder, P.; Dietl-Schuller, C.; Lindner, M.; Philipp, C.; Halbwirth, H.; Haselmair-Gosch, C.; Gössinger, M. Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage. Horticulturae 2025, 11, 617. https://doi.org/10.3390/horticulturae11060617
Murray H, Brandes W, Sari S, Eder P, Dietl-Schuller C, Lindner M, Philipp C, Halbwirth H, Haselmair-Gosch C, Gössinger M. Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage. Horticulturae. 2025; 11(6):617. https://doi.org/10.3390/horticulturae11060617
Chicago/Turabian StyleMurray, Helen, Walter Brandes, Sezer Sari, Phillip Eder, Claudia Dietl-Schuller, Marlene Lindner, Christian Philipp, Heidi Halbwirth, Christian Haselmair-Gosch, and Manfred Gössinger. 2025. "Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage" Horticulturae 11, no. 6: 617. https://doi.org/10.3390/horticulturae11060617
APA StyleMurray, H., Brandes, W., Sari, S., Eder, P., Dietl-Schuller, C., Lindner, M., Philipp, C., Halbwirth, H., Haselmair-Gosch, C., & Gössinger, M. (2025). Strawberry Nectar Colour Stability and Aroma: Influence of Cultivar, Harvest Time and Ripening Stage. Horticulturae, 11(6), 617. https://doi.org/10.3390/horticulturae11060617