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
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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