Analysis of volatile organic compounds in Korean-bred strawberries: insights for improving fruit flavor

Eungu Jee; Eunsu Do; Chan Saem Gil; Seolah Kim; Sun Yi Lee; Seonghee Lee; Kang-Mo Ku

doi:10.3389/fpls.2024.1360050

Analysis of volatile organic compounds in Korean-bred strawberries: insights for improving fruit flavor

Front Plant Sci. 2024 Mar 18:15:1360050. doi: 10.3389/fpls.2024.1360050. eCollection 2024.

Authors

Eungu Jee¹, Eunsu Do¹, Chan Saem Gil², Seolah Kim³, Sun Yi Lee³, Seonghee Lee⁴, Kang-Mo Ku¹

Affiliations

¹ Department of Plant Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea.
² Department of Horticulture, College of Industrial Science, Kongju National University, Yesan, Republic of Korea.
³ National Institute of Horticultural and Herbal Science, Rural Development Administration, Wanju, Republic of Korea.
⁴ Gulf Coast Research and Education Center, Horticultural Sciences Department, Institute of Food and Agricultural Science, University of Florida, Wimauma, FL, United States.

Abstract

Introduction: The strawberry industry in South Korea has witnessed a significant 65% growth over the past decade, surpassing other fruits and vegetables in production value. While sweetness and acidity are well-recognized flavor determinants, the role of volatile organic compounds (VOCs) in defining the desirable flavor profiles of strawberries is also crucial. However, existing research has predominantly concentrated on a limited range of commercial cultivars, neglecting the broader spectrum of strawberry varieties.

Methods: This study embarked on developing a comprehensive VOC database for a diverse array of strawberry cultivars sourced both domestically and internationally. A total of 61 different strawberry cultivars from Korea (45), the USA (7), Japan (8), and France (1) were analyzed for their VOC content using Tenax TA Thermo Desorption tubes and Gas Chromatography-Mass Spectrometry (GC-MS). In addition to VOC profiling, heritability was assessed using one-way ANOVA to compare means among multiple groups, providing insights into the genetic basis of flavor differences.

Results and discussion: The analysis identified 122 compounds categorized into esters, alcohols, terpenes, and lactones, with esters constituting the majority (46.5%) of total VOCs in Korean cultivars. 'Arihyang', 'Sunnyberry', and 'Kingsberry' exhibited the highest diversity of VOCs detected (97 types), whereas 'Seolhong' showed the highest overall concentration (57.5mg·kg^-1 FW). Compared to the USA cultivars, which were abundant in γ-decalactone (a peach-like fruity aroma), most domestic cultivars lacked this compound. Notably, 'Misohyang' displayed a high γ-decalactone content, highlighting its potential as breeding germplasm to improve flavor in Korean strawberries. The findings underscore the importance of a comprehensive VOC analysis across different strawberry cultivars to understand flavor composition. The significant variation in VOC content among the cultivars examined opens avenues for targeted breeding strategies. By leveraging the distinct VOC profiles, particularly the presence of γ-decalactone, breeders can develop new strawberry varieties with enhanced flavor profiles, catering to consumer preferences for both domestic and international markets.

Keywords: GC-MS; Korean strawberry; TD tube; mesifurane; strawberry VOCs; strawberry cultivars; strawberry flavor; γ-decalactone (PubChem CID: 12813).

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This work was supported by a Korea University Grant and the “Cooperative Research Program for Agriculture Science and Technology Development (Project No. RS-2023-00222739)” by the Rural Development Administration, Republic of Korea.