Studies on Flavor Development in Strawberries. I. Formation of Volatile Esters in Strawberries

Abstract

Aliphatic alcohols including methyl, ethyl, isopropyl, n-propyl, isobutyl, n-butyl, isoamyl, n-amyl and hexyl alcohol were converted to their acetate, propionate, n-butyrate, isovalerate and caproate esters during the incubation with strawberry fruit tissue. Formate, isobutyrate and n-valerate esters were formed when alcohols were incubated together with these fatty acids and strawberry. Seventy esters were formed from various combinations of alcohols and acids by means of incubation with strawberry. No ester formation was observed when strawberry was homogenized. © 1975, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.