Accumulation of glycosidically bound compounds in Fragaria x ananassa cv. Elsanta fruits at various developmental stages

• Main Authors: Groyne J., Lognay G., Marlier M.
• Format: Article
• Language: English
• Published: Presses Agronomiques de Gembloux 1999-01-01
• Series: Biotechnologie, Agronomie, Société et Environnement
• Subjects: fragaria-ananassa; glycosides; flavour; maturation; gas-chromatography; mass-spectrometry; analytical-methods; biological-development; carbohydrates; chromatography; fragaria; organoleptic-properties; quality; rosaceae; spectrometry
• Online Access: http://www.pressesagro.be/base/text/v3n1/5.pdf

Isolation of glycosidically bound compounds of Fragaria x ananassa cv. Elsanta was performed by Amberlite XAD-2 adsorption followed by methanol elution. After glycosidic extract hydrolysis with a commercial beta-glucosidase and liquid-liquid extraction with diethyl ether, on-line coupled capillary gas chromatographic - mass spectrometric (HRGC-MS) identification of the liberated aglycons was achieved. Five developmental stages of strawberry fruit were investigated during maturation. The occurrence and accumulation of glycosides were pointed out and several aglycons were identified in relation with the investigated developmental stages, with a maximum for the "overripe" fruit.