Determination of aroma compounds of ?Osmanli?,?Camarosa?, and ?Seyhun? strawberry cultivars

In this study, aroma and chemical properties of Osmanlı, Camarosa and Seyhun strawberry cultivars were determined.At the beginning, three different solvents including diethyl ether, dichlorometane and pentane/dichloromethane (2:1) were used for liquid-liquid extraction. As a result of representativeness test of the aromatic extract obtained from diethyl ether was found to be better than other two solvents. GC-FID and GC-MS were used for the quantification and identification of aroma compounds, respectively. Totally, 56 aroma compounds from Camarosa, 71 aroma compounds from Osmanlı, 59 aroma compounds from Seyhun were determined. Amount of the total aroma compounds of the samples were 18962.8 µg/kg in Osmanlı variety, 18582.8 µg/kg in Seyhun variety and 13584.6 µg/kg in Camarosa variety. Acids were the most dominant compounds in the strawberries followed by lactone and aldehyde. According to sensory evaluation Osmanlı cultivar was the most preferred in terms of aroma, followed by Seyhun.