Free- and glycosylated-volatile profiles of 14 strawberry varieties, 9 for industrial processing (‘Darselect’, ‘Clery’, ‘Honey’, ‘Honeoye’, ‘Siabel’, ‘FCMO060’, ‘Fraise19’, 2 ‘Senga Sangana’) and 5 for fresh market (‘Gariguette’, ‘Charlotte’, ‘CIR121’, 2 ‘Clery’ (full-field and hydroponic)), were compared. All volatiles were analysed by GC-MS. Volatiles from glycosides were first released by direct enzymatic hydrolysis. The extraction method was optimised for furaneol, a key component of strawberry aroma. More than 60 volatile compounds were identified, the most abundant being butyl acetate (average: 17 mg/kg), furaneol (average: 2 mg/kg) and free hexanoic acid (average: 3 mg/kg). Free-volatile profiles showed a split between fresh market strawberries, distinguished by esters and carbonyl molecules like isobutyl acetate or hexanal, and strawberries for processing, distinguished by molecule like 3-penten-2-one and 1-butanol. The three ‘Clery’ profiles were different notably in their hexanal, 4-vinylguaiacol and 3-penten-2-one concentrations. The glycosylated volatile profiles were similar among most strawberry varieties with, as major glycosylated volatiles, hexanoic acid (average: 1.7 mg/kg), benzyl alcohol (average: 0.5 mg/kg), gamma-decalactone (average: 0.5 mg/kg) and coumaran (average: 2.5 mg/kg). The potential for volatile enhancement by deconjugation was different. Potentially fresh market strawberries had a volatile increase of 6% against 50% for strawberries for processing.

14种草莓品种的游离和糖基化挥发性分布图，其中9种用于工业加工（“ Darselect”，“ Clery”，“ Honey”，“ Honeoye”，“ Siabel”，“ FCMO060”，“ Fraise19”，2个“ Senga Sangana” ）和5个新鲜市场（“加里吉特”，“夏洛特”，“ CIR121”，2个“ Clery”（全田和水培））进行了比较。通过GC-MS分析所有挥发物。首先通过直接酶水解释放糖苷的挥发物。萃取方法针对呋喃酚进行了优化，呋喃酚是草莓香气的关键成分。鉴定出60多种挥发性化合物，其中最丰富的是乙酸丁酯（平均：17 mg / kg），呋喃酚（平均：2 mg / kg）和游离己酸（平均：3 mg / kg）。自由挥发特征显示新鲜草莓之间的分裂，其区别在于酯和乙酸异丁酯或己醛等羰基分子，以及用于加工的草莓，以诸如3-戊烯-2-酮和1-丁醇之类的分子为特征。这三种“ Clery”曲线在己醛，4-乙烯基愈创木酚和3-戊烯-2-一的浓度上有显着差异。大多数草莓品种的糖基化挥发物特征相似，主要糖基化挥发物为己酸（平均：1.7 mg / kg），苯甲醇（平均：0.5 mg / kg），γ-癸内酯（平均：0.5 mg / kg）。和香豆素（平均：2.5 mg / kg）。通过去共轭作用增强挥发的潜力是不同的。潜在的新鲜市场草莓的挥发量增长了6％，而加工草莓的增长了50％。大多数草莓品种的糖基化挥发物特征相似，主要糖基化挥发物为己酸（平均：1.7 mg / kg），苯甲醇（平均：0.5 mg / kg），γ-癸内酯（平均：0.5 mg / kg）。和香豆素（平均：2.5 mg / kg）。通过去共轭作用增强挥发的潜力是不同的。潜在的新鲜市场草莓的挥发量增长了6％，而加工草莓的增长了50％。大多数草莓品种的糖基化挥发物特征相似，主要糖基化挥发物为己酸（平均：1.7 mg / kg），苯甲醇（平均：0.5 mg / kg），γ-癸内酯（平均：0.5 mg / kg）。和香豆素（平均：2.5 mg / kg）。通过去共轭作用增强挥发的潜力是不同的。潜在的新鲜市场草莓的挥发量增长了6％，而加工草莓的增长了50％。