Identification of non-volatile compounds that impact consumer liking of strawberry preserves: Untargeted LC-MS analysis

Abstract

Non-volatile compounds that impact the acceptability of strawberry preserves were investigated by untargeted LC-MS flavoromics analysis. Chemical profiles for fifteen strawberry preserves were modeled against consumer liking scores by orthogonal partial least squares (OPLS) with good fit (R²Y = 0.995) and predictive ability (Q² = 0.918). Four chemical compounds predictive of acceptability were identified, by accurate MS and NMR, as secoisolariciresinol monoglucoside, (+)-isolariciresinol monoglucoside, 1-hexanoyl-phloroglucinol-2-O-β-d-glucoside, and the novel compound decanoic acid-4-O-β-d-glucoside. Sensory recombination testing of preserve samples with added levels of the four predictive LC-MS compounds indicated perceivable sensory changes in the flavor profile. Female consumers significantly preferred the recombination preserve with added levels of both predictive GC-MS and LC-MS compounds as compared to the control preserve, demonstrating the applicability of the approach for understanding product liking.

Keywords: Consumer acceptability; Flavor liking; Flavoromics; Jam; Preserves.