Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates
The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a no...
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2025-04-01
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| author | Su Xu Dajuan Shi Fengwei Ma Guangcan Tao Jieling Xu Lingshuai Meng Haijiang Chen Sen Cao Dong Lin Qiang Fei Yi Liu Siyao Wu |
| author_facet | Su Xu Dajuan Shi Fengwei Ma Guangcan Tao Jieling Xu Lingshuai Meng Haijiang Chen Sen Cao Dong Lin Qiang Fei Yi Liu Siyao Wu |
| author_sort | Su Xu |
| collection | DOAJ |
| description | The strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a notable increase in the relative concentrations of alcohols, esters, and aldehydes in the strawberries. The E-nose was able to differentiate between the various strawberry varieties, but it was unable to fully identify specific aroma compounds. In contrast, the HS-GC-IMS and HS-SPME-GC-MS techniques demonstrated effectiveness in distinguishing and characterizing the different strawberry types, with OPLS-DA employed for further evaluation. By applying the variable importance in projection (VIP) method, six and seven aroma components were identified as potential biomarkers by GC-MS and GC-IMS, respectively. This study lays a scientific foundation for identifying key aromatic components in strawberries grown via substrate cultivation and offers comprehensive insights into their aromatic properties. |
| format | Article |
| id | doaj-art-4e25a5429dcd4412ba383e7482ffb4bb |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-4e25a5429dcd4412ba383e7482ffb4bb2025-08-20T01:49:50ZengMDPI AGFoods2304-81582025-04-01149146410.3390/foods14091464Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under SubstratesSu Xu0Dajuan Shi1Fengwei Ma2Guangcan Tao3Jieling Xu4Lingshuai Meng5Haijiang Chen6Sen Cao7Dong Lin8Qiang Fei9Yi Liu10Siyao Wu11Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaCollege of Biology and Environmental Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaGuizhou Vocational College of Foodstuff Engineering, Guiyang 551400, ChinaGuizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, College of Food Science and Engineering, Guiyang University, Guiyang 550005, ChinaThe strawberry is renowned for its distinctive fragrance and is regarded as one of the most popular fruits globally. This research analyzed the volatile compounds in four strawberry types grown in substrate systems, utilizing HS-GC-IMS, HS-SPME-GC-MS, and E-nose techniques. The results revealed a notable increase in the relative concentrations of alcohols, esters, and aldehydes in the strawberries. The E-nose was able to differentiate between the various strawberry varieties, but it was unable to fully identify specific aroma compounds. In contrast, the HS-GC-IMS and HS-SPME-GC-MS techniques demonstrated effectiveness in distinguishing and characterizing the different strawberry types, with OPLS-DA employed for further evaluation. By applying the variable importance in projection (VIP) method, six and seven aroma components were identified as potential biomarkers by GC-MS and GC-IMS, respectively. This study lays a scientific foundation for identifying key aromatic components in strawberries grown via substrate cultivation and offers comprehensive insights into their aromatic properties.https://www.mdpi.com/2304-8158/14/9/1464strawberry fruitvolatile organic compoundsbiomarkersHS-GC-IMSE-nose |
| spellingShingle | Su Xu Dajuan Shi Fengwei Ma Guangcan Tao Jieling Xu Lingshuai Meng Haijiang Chen Sen Cao Dong Lin Qiang Fei Yi Liu Siyao Wu Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates Foods strawberry fruit volatile organic compounds biomarkers HS-GC-IMS E-nose |
| title | Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates |
| title_full | Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates |
| title_fullStr | Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates |
| title_full_unstemmed | Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates |
| title_short | Discrimination and Characterization of the Aroma Profile in Four Strawberry Varieties Cultivated Under Substrates |
| title_sort | discrimination and characterization of the aroma profile in four strawberry varieties cultivated under substrates |
| topic | strawberry fruit volatile organic compounds biomarkers HS-GC-IMS E-nose |
| url | https://www.mdpi.com/2304-8158/14/9/1464 |
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