草莓是世界上最受欢迎的浆果水果,由于它们独特的香气,风味,和已知的健康属性。因为挥发性物质在草莓风味中起着很大的作用,即使是很小的改变也会对水果的味道产生很大的影响。草莓被认为具有复杂的香气。新鲜草莓水果含有360多种挥发性化合物,包括酯类,呋喃,萜烯,酒精,醛类,酮,和硫化合物。尽管浓度远低于酯,萜类化合物,呋喃酮,和硫化合物,所有这些都对人们如何看待草莓的香气有相当大的影响。专注于活性香气成分和用于识别它们的许多分析方法,包括气相色谱法,电子鼻感应,和质子传递反应质谱,本综述的目的是提供相关文献的总结。此外,草莓水果经常被干燥以产生粉末,以增加它们的保质期。因此,本综述研究了各种干燥技术对草莓挥发性成分的影响。该综述可为有关草莓香气特征的研究提供很好的参考。它有助于更好地了解草莓的复杂香气和风味,并为干燥加工的效果提供指导。
Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the fruit tastes. Strawberries are thought to have a complex aroma. Fresh strawberry fruits contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones, and sulfur compounds. Despite having far lower concentrations than esters, terpenoids, furanones, and sulfur compounds, all have a considerable impact on how people perceive the aroma of strawberries. With a focus on the active aroma components and the many analytical methods used to identify them, including gas chromatography, electronic nose sensing, and proton-transfer- reaction mass spectrometry, the present
review\'s aim was to provide a summary of the relevant literature. Additionally, strawberry fruits are frequently dried to create a powder in order to increase their shelf life. Consequently, the impact of various drying techniques on strawberries\' volatile profile was investigated in the current
review. This
review can be considered a good reference for research concerning the aroma profile of strawberries. It helps to better understand the complex aroma and flavor of strawberries and provides a guide for the effects of drying processing.