GC-MS Analysis Unveils Flavor Profiles in Strawberries

A joint study conducted by Osaka and Tezukayama Universities (both in Japan) investigated the compounds correlated with the sensory profiles of strawberries. Sensory evaluations and gas chromatography-mass spectrometry (GC-MS)-based compound analyses were performed on five strawberry cultivars. Orthogonal partial least squares (OPLS) regression analysis was then performed using the compound data as explanatory variables and the sensory evaluation scores as response variables. Models capable of accurately predicting sensory profiles were constructed, and several non-volatile and volatile compounds showing high correlations were identified. A paper based on this work was published in the Journal of Bioscience and Bioengineering.¹

Previous studies have investigated the correlations between metabolic profiles of strawberries and their sensory attributes, with the data yielded reporting that, in addition to sugars (such as glucose, fructose, and sucrose), there are various volatile compounds (including esters, aldehydes, alcohols, lactones, and ketones) which are significantly associated with sweetness and liking.^2,3 In addition, there have been studies where volatile compounds such as α-terpineol, methanethiol, butyl acetate, linalool, methyl 3-methylbutanoate, pentanal, and ethyl propanoate have been identified as green flavor contributors.⁴ These studies, however, have mostly focused on volatile compounds as well as some specific sugars and organic acids; research with peaches has shown that several amino acids and organic acids are associated with flavor (for example, aspartic acid positively correlates with sweetness, whereas malic acid positively correlates with sourness)⁵ Additional research conducted has shown that non-volatile compounds, such as amino and fatty acids, may serve as precursors to volatile compounds.^6,7 Therefore, in the opinion of the researchers, “investigation of the correlation between sensory profiles and metabolites based on the comprehensive profiling of volatile and non-volatile compounds is of great value.”¹

“This study,” wrote the authors of the paper,¹ “confirmed the correlations between the sensory profiles of strawberries and volatile as well as non-volatile compounds, including amino and organic acids, providing useful insights into the breeding of new strawberry cultivars.”

While this study investigated the candidate compounds that correlate with the sensory profiles of strawberries, as these results were based on OPLS regression analysis, the direct effects of the candidate compounds on individual sensory attributes remain to be verified. Confirmation of such effects, according to the researchers, requires additional sensory tests including addition experiments. In addition, the sensory evaluation in this study was conducted without trained panelists, and the number of panelists was limited. To strengthen predictive accuracy and enhance the applicability of the models to strawberry breeding programs, future studies should incorporate sensory evaluations conducted by trained or experienced panelists, as well as increase the number of panelists and cultivars used in model construction to develop more accurate predictive models.

“These efforts,” state the paper’s authors¹, “are expected to contribute to the establishment of a more robust approach for strawberry breeding based on instrumental analyses.

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References

1. Yoshiyama, Y.; Fujimura, T.; Furuno, M. et al. Metabolomics-Based Investigation of Compounds Associated with Sensory Profiles of Strawberries. J Biosci Bioeng. 2026, S1389-1723 (26), 00061-00067. DOI: 10.1016/j.jbiosc.2026.02.001
2. Schwieterman, M. L.; Colquhoun, T. A.; Jaworski, E. A. et al. Strawberry Flavor: Diverse Chemical Compositions, A Seasonal Influence, and Effects on Sensory Perception. PLoS One 2014, 9 (2), e88446. DOI: 10.1371/journal.pone.0088446
3. Fan, Z.; Hasing, T.; Johnson, T. S. et al. Strawberry Sweetness and Consumer Preference are Enhanced by Specific Volatile Compounds. Hortic Res. 2021, 8 (1), 66. DOI: 10.1038/s41438-021-00502-5
4. Fan, Z.; Plotto, A.; Bai, J. et al. Volatiles Influencing Sensory Attributes and Bayesian Modeling of the Soluble Solids-Sweetness Relationship in Strawberry. Front Plant Sci. 2021, 12, 640704. DOI: 10.3389/fpls.2021.640704
5. Jia, Z.; Wang, Y.; Wang, L. et al. Amino Acid Metabolomic Analysis Involved in Flavor Quality and Cold Tolerance in Peach Fruit Treated with Exogenous Glycine Betaine. Food Res Int. 2022, 157, 111204. DOI: 10.1016/j.foodres.2022.111204
6. Pérez, A. G.; Olías, R.; Luaces, P. et al. Biosynthesis of Strawberry Aroma Compounds Through Amino Acid Metabolism. J Agric Food Chem. 2002, 50 (14), 4037-4042. DOI: 10.1021/jf011465r
7. Qin, G.; Tao, S.; Zhang, H. et al. Evolution of the Aroma Volatiles of Pear Fruits Supplemented with Fatty Acid Metabolic Precursors. Molecules 2014, 19 (12), 20183-20196. DOI: 10.3390/molecules191220183