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Strawberry sweetness and consumer preference are enhanced by specific volatile compounds

Horticulture Research 2021年第1期8卷 870-884页

作者： Zhen Fan tomas hasing Timothy S.Johnson Drake M.Garner Michael L.Schwieterman Christopher R.Barbey Thomas A.Colquhoun Charles A.Sims Marcio F.R.Resende Vance M.Whitaker Horticultural Sciences Department University of FloridaIFAS Gulf Coast Research and Education CenterWimaumaFLUSA Elo Life Systems DurhamNCUSA Department of Environmental Horticulture and Plant Innovation Center Institute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFLUSA Plenty Unlimited Inc.South San FranciscoCA 94080USA Food Science and Human Nutrition Department University of FloridaGainesvilleFLUSA Horticultural Sciences Department University of FloridaGainesvilleFLUSA

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.

关键词： volatile sugar esters

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Correction: Strawberry sweetness and consumer preference are enhanced by specific volatile compounds

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Horticulture Research 2021年第1期8卷 3067-3067页

作者： Zhen Fan tomas hasing Timothy S.Johnson Drake M.Garner Michael L.Schwieterman Christopher R.Barbey Thomas A.Colquhoun Charles A.Sims Marcio F.R.Resende Vance M.Whitaker Horticultural Sciences Department University of Florida IFAS Gulf Coast Research and Education Center Wimauma FL USA Elo Life Systems Durham NC USA Department of Environmental Horticulture and Plant Innovation Center Institute of Food and Agricultural Sciences University of Florida Gainesville FL USA Plenty Unlimited Inc. South San Francisco CA 94080 USA Food Science and Human Nutrition Department University of Florida Gainesville FL USA Horticultural Sciences Department University of Florida Gainesville FL USA

Since the publication of this article 1,the corresponding author discovered that an additional researcher contributed data and should be included as an *** ***(Plenty Unlimited,Inc.,South San Francisco,CA 94080,US)has... 详细信息

关键词： volatile specific compounds

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