Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies.
- 1School of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, Guiyang University, Guiyang 550005, China.
- 2National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Key Laboratory of Food Non-Thermal Processing, Ministry of Agricultural and Rural Affairs, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Abstract
Strawberries are valued for their sweet-sour taste, color, and aroma. Dynamic changes in aromatic compounds affect aroma characteristics across ripening, storage, and processing, often leading to aroma loss or deterioration. Revealing aroma formation mechanisms and regulatory strategies is crucial. This review integrates aroma identification techniques with multi-omics to systematically analyze aroma-active compounds in strawberries, elucidating their formation and transformation. It summarizes key influencing factors and advanced analytical methods, constructing a framework that links the chemical basis to regulatory pathways. Future research should prioritize the functional characterization of key genes and the identification of regulatory targets for expression, as well as the development of environmentally friendly and efficient preservation and processing technologies. These efforts aim to maximize the retention of natural aroma components, providing a scientific foundation for maintaining the characteristic aroma of strawberries and enhancing their overall quality.
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BibTeX
@article{xu2026recent,
title = {{Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies.}},
author = {Su Xu and Jinjin Jiang and Guangcan Tao and Qiang Fei and Lingshuai Meng and Qinglong Meng and Liang Zhao},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104710},
url = {https://europepmc.org/article/MED/42997601},
note = {CC BY},
}
RIS
TY - JOUR
TI - Recent developments in strawberry aroma: Essential aroma-active components and their formation mechanisms, influencing factors, and analytical technologies.
AU - Su Xu
AU - Jinjin Jiang
AU - Guangcan Tao
AU - Qiang Fei
AU - Lingshuai Meng
AU - Qinglong Meng
AU - Liang Zhao
PY - 2026
DA - 2026/10/29
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104710
UR - https://europepmc.org/article/MED/42997601
AB - Strawberries are valued for their sweet-sour taste, color, and aroma. Dynamic changes in aromatic compounds affect aroma characteristics across ripening, storage, and processing, often leading to aroma loss or deterioration. Revealing aroma formation mechanisms and regulatory strategies is crucial. This review integrates aroma identification techniques with multi-omics to systematically analyze aroma-active compounds in strawberries, elucidating their formation and transformation. It summarizes key influencing factors and advanced analytical methods, constructing a framework that links the chemical basis to regulatory pathways. Future research should prioritize the functional characterization of key genes and the identification of regulatory targets for expression, as well as the development of environmentally friendly and efficient preservation and processing technologies. These efforts aim to maximize the retention of natural aroma components, providing a scientific foundation for maintaining the characteristic aroma of strawberries and enhancing their overall quality.
SN - 2590-1575
ER -