Towards new properties of strawberry: Chemical composition and sensory properties of species-reconstructed garden strawberry progenies

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-07 DOI:10.1016/j.foodchem.2025.144233

Niina M. Kelanne , Carla Vecenâncio da Silva , Oskar Laaksonen , Tuuli Haikonen , Baoru Yang , Maaria Kortesniemi

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Abstract

Garden strawberry (Fragaria × ananassa) is a hybrid species with a narrowed allelic diversity due to intensive breeding. We studied the chemical composition and sensory properties of 13 progenies (reconstructed garden strawberry from diverse F. chiloensis and F. virginiana germplasms) and compared to cultivars ‘Honeoye’, ‘Korona’ and ‘Polka’. Polar metabolite profiles (¹H NMR) were associated with ripeness and origin of the wild parent. Volatile compounds not commonly present in commercial cultivars were observed, and the total content of volatiles and specifically esters were present in higher concentrations in the hybrids (HS-SPME-GC–MS). Descriptive sensory analysis indicated the hybrids were less red, and the anthocyanin contents (UHPLC-DAD), especially pelargonidin glycosides, were lower in the hybrid strawberries. Hybrids were also smaller, and had higher overall odour and overall flavour intensities. Hence, the reconstruction from wild sources enabled the introduction of new chemical, colour and flavour properties of high interest into the garden strawberry.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.