Strawberry sweetness and consumer preference are enhanced by specific volatile compounds
作者机构：Horticultural Sciences DepartmentUniversity of FloridaIFAS Gulf Coast Research and Education CenterWimaumaFLUSA Elo Life SystemsDurhamNCUSA Department of Environmental Horticulture and Plant Innovation CenterInstitute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFLUSA Plenty UnlimitedInc.South San FranciscoCA 94080USA Food Science and Human Nutrition DepartmentUniversity of FloridaGainesvilleFLUSA Horticultural Sciences DepartmentUniversity of FloridaGainesvilleFLUSA
出 版 物：《Horticulture Research》 (园艺研究（英文）)
年 卷 期：2021年第8卷第1期
页 面：870-884页
核心收录：
学科分类：09[农学] 0902[农学-园艺学] 090201[农学-果树学]
基 金：Florida Department of Agriculture and Consumer Services FDACS
摘 要：Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation and the difficulty of connecting sensory experience to chemical *** main goal of this study was to identify the chemical drivers of sweetness and consumer liking for fresh strawberries(Fragaria×ananassa).Fruit of 148 strawberry samples from cultivars and breeding selections were grown and harvested over seven years and were subjected to both sensory and chemical *** panel consisted of at least 100 consumers,resulting in more than 15,000 sensory data points per *** sugars,two acids and 113 volatile compounds were *** liking was highly associated with sweetness intensity,texture liking,and flavor intensity,but not sourness *** least square analyses revealed 20 volatile compounds that increased sweetness perception independently of sugars;18 volatiles that increased liking independently of sugars;and 15 volatile compounds that had positive effects on *** learning-based predictive models including sugars,acids,and volatiles explained at least 25%more variation in sweetness and liking than models accounting for sugars and acids *** compounds such asγ-dodecalactone;5-hepten-2-one,6-methyl;and multiple medium-chain fatty acid esters may serve as targets for breeding or quality control attributes for strawberry products.A genetic association study identified two loci controlling ester production,both on linkage group 6 ***-segregating makers in these regions can be used for increasing multiple esters *** study demonstrates a paradigm for improvement of fruit sweetness and flavor in which consumers drive the identification of the most important chemical targets,which in turn drives the discovery of genetic targets for marker-assisted breeding.
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