The volatile constituents of strawberry jam

摘要: One hundred and fifty-three volatile compounds were characterized in the dichloromethane extract of strawberry jam. Their identification was carried out mainly by HRGC-MS compared with reference compounds. The major constituents responsible for aroma jam are mesifurane, 1-(2-furanyl)-2-hydroxyethanone, as well a number acids, alcohols esters. is high concentration furfural 2-acetyl furan, intact fruit. While about two-thirds volatiles seem to originate from fruit, 1-(2-furanyl)-2-hydroxyethanone three unknown “nerolidol oxides” characteristic Maillard reaction products such 5-hydroxymethyl-2-furaldehyde 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one occur unexpectedly, relatively low amounts