Fruit flavor and nutritional characteristics are key quality traits and ones of the main factors
influencing consumer preference. Central carbon metabolism, also known as primary …

Aroma significantly contributes to flavor, which directly affects the commercial quality of
strawberries. The strawberry aroma is complex as many kinds of volatile compounds are …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

The postharvest life and flavor quality of three strawberry (Fragaria x ananassa D.) cultivars
(Aromas, Diamante and Selva) kept at 5° C in air or air+ 20 kPa CO2 for up to 15 days were …

Improvement of strawberry (Fragaria× ananassa) fruit flavor is an important goal in breeding
programs. To investigate genetic factors controlling this complex trait, a strawberry mapping …

Selected aroma‐active compounds in strawberries were quantified using headspace solid‐
phase microextraction and gas chromatography. Ten strawberry cultivars grown in California …

The flavor of strawberry (Fragaria× ananassa) fruit is dominated by an uncommon group of
aroma compounds with a 2, 5-dimethyl-3 (H)-furanone structure. We report the …

The aim of this study was to understand the flavor components of eating quality of several
strawberry (Fragaria× ananassa Duch.) genotypes grown in Florida over two harvest …

Three closely related 4-hydroxy-3 (2H)-furanones have been found in a range of highly
cooked foodstuffs where they are important flavour compounds with aroma threshold values …

Abstract Strawberry (Fragaria× ananassa Duchesne ex Rozier) is cultivated and enjoyed
globally for its health properties and flavor. Improvements in agronomic performance and …