The DOI matches its Crossref record; 43 of the 43 references it cites were found in a registry or an index.
Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception
Open accessAbstract
Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally induced variation is exploited to capture biochemically diverse strawberry fruit for metabolite profiling and consumer rating. Analyses identify fruit attributes influencing hedonics and sensory perception of strawberry fruit using a psychophysics approach. Sweetness intensity, flavor intensity, and texture liking are dependent on sugar concentrations, specific volatile compounds, and fruit firmness, respectively. Overall liking is most greatly influenced by sweetness and strawberry flavor intensity, which are undermined by environmental pressures that reduce sucrose and total volatile content. The volatile profiles among commercial strawberry varieties are complex and distinct, but a list of perceptually impactful compounds from the larger mixture is better defined. Particular esters, terpenes, and furans have the most significant fits to strawberry flavor intensity. In total, thirty-one volatile compounds are found to be significantly correlated to strawberry flavor intensity, only one of them negatively. Further analysis identifies individual volatile compounds that have an enhancing effect on perceived sweetness intensity of fruit independent of sugar content. These findings allow for consumer influence in the breeding of more desirable fruits and vegetables. Also, this approach garners insights into fruit metabolomics, flavor chemistry, and a paradigm for enhancing liking of natural or processed products.
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Cites
Volatile Compounds in Foods and Beverages
Maarse, H. (2017) · Routledge eBooks · doi:10.1201/9780203734285 · Cited by 1,234
Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants
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Receptors and transduction in taste
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Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching
Bartoshuk, L. M., Duffy, V. B., Green, B. G., Hoffman, H. J., Ko, C.-W., Lucchina, L. A., Marks, L. E., Snyder, D. J., & Weiffenbach, J. M. (2004) · Physiology & Behavior · doi:10.1016/j.physbeh.2004.02.033 · Cited by 565
Self-citationIdentification of the SAAT Gene Involved in Strawberry Flavor Biogenesis by Use of DNA Microarrays
Aharoni, A., Keizer, L. C. P., Bouwmeester, H. J., Sun, Z., Alvarez-Huerta, M., Verhoeven, H. A., Blaas, J., van Houwelingen, A. M. M. L., De Vos, R. C. H., van der Voet, H., et al. (2000) · The Plant Cell · doi:10.1105/tpc.12.5.647 · Cited by 513
Gain and Loss of Fruit Flavor Compounds Produced by Wild and Cultivated Strawberry Species
Aharoni, A., Giri, A. P., Verstappen, F. W. A., Bertea, C. M., Sevenier, R., Sun, Z., Jongsma, M. A., Schwab, W., & Bouwmeester, H. J. (2004) · The Plant Cell · doi:10.1105/tpc.104.023895 · Cited by 497
Composition of Sugars, Organic Acids, and Total Phenolics in 25 Wild or Cultivated Berry Species
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Experience-dependent neural integration of taste and smell in the human brain
Small, D. M., Voss, J., Mak, Y. E., Simmons, K. B., Parrish, T., & Gitelman, D. (2004) · Journal of Neurophysiology · doi:10.1152/jn.00050.2004 · Cited by 398
Confusing tastes and smells: How odours can influence the perception of sweet and sour tastes
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The Chemical Interactions Underlying Tomato Flavor Preferences
Tieman, D., Bliss, P., McIntyre, L. M., Blandon-Ubeda, A., Bies, D., Odabasi, A. Z., Rodríguez, G. R., van der Knaap, E., Taylor, M. G., Goulet, C., et al. (2012) · Current Biology · doi:10.1016/j.cub.2012.04.016 · Cited by 366
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Cited by
Daily sampling reveals personalized diet-microbiome associations in humans
Johnson, A. J., Vangay, P., Al-Ghalith, G. A., Hillmann, B. M., Ward, T. L., Shields-Cutler, R. R., Kim, A. D., Shmagel, A. K., Syed, A. N., Walter, J., et al. (2019) · Cell Host & Microbe · doi:10.1016/j.chom.2019.05.005 · Cited by 742
The genetics of fruit flavour preferences
Klee, H. J., & Tieman, D. M. (2018) · Nature Reviews Genetics · doi:10.1038/s41576-018-0002-5 · Cited by 325
Self-citationBarba, C., Beno, N., Guichard, E., & Thomas-Danguin, T. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.02.152 · Cited by 99
Metadata
- Authors
- Schwieterman, M. L., Colquhoun, T. A., Jaworski, E. A., Bartoshuk, L. M., Gilbert, J. L., Tieman, D. M., Odabasi, A. Z., Moskowitz, H. R., Folta, K. M., Klee, H. J., Sims, C. A., Whitaker, V. M., & Clark, D. G.
- Venue
- PLoS ONE
- Publisher
- Public Library of Science (PLoS)
- Published
- 2014-02-11
- Volume
- 9
- Issue
- 2
- Pages
- e88446
- ISSN
- 1932-6203 (ISSN-L)
- OpenAlex
- W2006197413
- Cited by
- 329
- References
- 43
- FWCI
- 20.94
- Type
- journal article
- Language
- en
- Open access
- gold
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- Schwieterman, M. L., Colquhoun, T. A., Jaworski, E. A., Bartoshuk, L. M., Gilbert, J. L., Tieman, D. M., Odabasi, A. Z., Moskowitz, H. R., Folta, K. M., Klee, H. J., Sims, C. A., Whitaker, V. M., & Clark, D. G. (2014). Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception. PLoS ONE. https://doi.org/10.1371/journal.pone.0088446
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