AROMA COMPONENTS AND FREE AMINO-ACIDS IN STRAWBERRY VARIETY CHANDLER DURING RIPENING

被引：167

作者：

PEREZ, AG ^{[1
]}

RIOS, JJ ^{[1
]}

SANZ, C ^{[1
]}

OLIAS, JM ^{[1
]}

机构：

[1] CSIC,INST GRASA & SUS DERIVADOS,UEI FISIOL & TECNOL POST RECOLECC,E-41012 SEVILLE,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 11期

关键词：

D O I：

10.1021/jf00023a036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Aroma components and free amino acids of strawberry Fragaria ananassa x Duchesne var. Chandler were studied at different ripening stages. Ethyl esters were the major volatile compounds in all ripening stages studied, ethyl butanoate and ethyl hexanoate being the two main-esters identified in fully ripe berries. Asparagine, glutamine, and alanine were found to be the most prominent free amino acids in the HPLC profile. A comparison of ethyl ester concentration and alanine contents during Chandler ripening shows that, from 41 to 46 days after blooming, ester biosynthesis increased about 3-fold while alanine levels decreased from 16.7 to 1.6 mg/100 g.

引用

页码：2232 / 2235

页数：4

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