2,5-dimethyl-4-hydroxy-3(2H)-furanone and derivatives in strawberries during ripening
1995
Sanz, C. | Richardson, D.G. | Perez, A.G.
Content of Furaneol and derivatives in seven strawberry varieties were assessed during ripening. In most cases content of these compounds sharply increased along fruit ripening with maximum values at the overripe stage. The largest amount of Furaneol, mesifurane and Furaneol glucoside were found in overripe strawberries of cultivars Douglas (22.89 micrograms/g FW), Pajaro (39.13 micrograms/g FW), and Totem (16.51 micrograms/g FW), respectively. Results obtained showed quantitative differences among varieties that could be related to their organoleptic properties. The best correlation values were found between Furaneol content and strawberry aroma for Parker (r = 0.741) and Benton (r = 0.733) strawberries.
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