Volatile constituents and ellagic acid formation in strawberry fruits of selected cultivars was written by Zhao, Jing;Liu, Junjie;Wang, Fuqiang;Wang, Shuaishuai;Feng, Huan;Xie, Xingbin;Hao, Fuling;Zhang, Linzhong;Fang, Congbing. And the article was included in Food Research International in 2020.Recommanded Product: Octyl acetate The following contents are mentioned in the article:
Strawberries (Fragaria x ananassa Duch.) are considered a functional food and pleasing fruit in China, mainly because of their high concentration of ellagic acid (EA) and their aroma. A total of 127 volatile compounds were identified by HS-SPME-GC-MS. Changes in volatile constituents and EA were investigated in 50 strawberry cultivars in the red-ripening stage and in 6 cultivars, including ‘Benihoppe’, ‘Snow White’, ‘Yanli’, ‘Kaorino’, ‘Tokun’, and ‘Xiaobai’, at four developmental stages. The results indicated that the components and amounts of volatile compounds and EA markedly varied among and within cultivars. Through multivariate statistical anal. of the volatile compounds, 50 cultivars were divided into 4 clusters. Aromatic components that affected the cluster formation of cultivars were detected. Volatile compounds varied quant. among the 6 varieties during the developmental stages, and distinct changes were observed in both red-turning fruits and red-ripening fruits compared with white fruits. Except for ‘Xiaobai’, which showed the highest EA content at the red-ripening stage, the other 5 cultivars exhibited the highest EA level at the large green fruit stage. Partial least squares-discriminant anal. (PLS-DA) of the profiles of volatile compounds indicated that large green fruits were characterized by EA and aldehydes; white fruits were characterized by ketones and alkanes; and red-ripening fruits were characterized by esters, acids, furans, and alcs. The results contribute new and important information to breeding programs and the desirable cultivation of strawberry production This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Recommanded Product: Octyl acetate).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Recommanded Product: Octyl acetate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics