Evaluation of Nutritional Value and Detection of Aroma Components of Wild F.nilgerrensis Schlecht in Yunnan
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Abstract:
This paper analyzed the characteristics of fruit quality and aroma components of strawberry F.nilgerrensis Schlecht, and compared the differences of cultivated varieties, which laid a foundation for the evaluation of their quality characteristics and the utilization of their aroma. Reducing sugar, total acid, total phenol, anthocyanin, vitamin C, hardness of four kinds of strawberries (F.nilgerrensis Schltdl, Mibao, Hani, R7) were determined by direct titration, acid-base titration, folin-phenol method, direct method, 2,6-dichloroindophenol titration, texture analyzer method, respectively, and the qualities of four kinds of strawberries were compared comprehensively. The aroma components of strawberry fruits were analyzed by headspace solid-phase microextraction (HSSPME) and gas chromatography-mass spectrometry (GC-MS), and then the cluster analysis was performed. In terms of nutritional value, the comprehensive score of F.nilgerrensis Schlecht was ranked second after Hani, higher than Mibao and R7. In terms of fruit aroma, 83 species of aroma substances were identified in F.nilgerrensis Schltdl, 66 species in Mibao, 64 species in Hani, and 57 species in R7. Among the four kinds of strawberry volatiles, esters were the main volatiles (30.23%~52.70%), and the esters in F.nilgerrensis Schltdl were the highest (52.70%). the main components of the characteristic aroma of F.nilgerrensis Schltdl were aroma esters, such as ethyl isovalerate, ethyl caproate, ethyl octanoate, octyl formate, ethyl decanoate, decanol acetate, trans-2-hexene-1-alcohol of aroma alcohol. The results of the cluster analysis showed that F.nilgerrensis Schltdl and three other cultivars could be divided into two categories, whose components of aroma were significantly different from those of other three cultivars. F.nilgerrensis Schltdl is rich in a variety of valuable compounds needed in flavors, fragrances and washing and protecting products, which have great application potential in food, daily chemical and other fields.