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Xiaofen Du, Vance Whitaker and Russell Rouseff Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation Flavour and Fragrance Journal 27

Article first published online: 10 JUL 2012 | DOI: 10.1002/ffj.3107

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Nineteen volatile sulphur compounds, VSC's, including ten thioesters and eight alkyl sulphides, were quantified using SPME-GC-pulsed flame photometric detection, PFPD, in twelve Florida strawberry cultivars. The major headspace VSCs in all 12 cultivars were methanethiol and methyl thioacetate, together comprising 77 to 95% of the total VSCs. Concentrations for the 13 major strawberry VSCs were determined at five maturity stages. Pureed fruit produced 10-20 times higher headspace volatiles than intact berries.

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