Determination of Aroma Compounds in Frozen and Fresh of Arnavutköy Strawberry Samples Using Two Different Spme Methods

Abstract

The strawberry (Fragaria × ananassa) is classified among berry fruits, and its cultivation as a horticultural crop has a long historical background. Historical records indicate that a strawberry variety
introduced from Istanbul to Ereğli many years ago was initially referred to as Arnavutköy and later became known as the Ottoman strawberry. Subsequently, this variety was hybridized with local landraces, particularly
those referred to as Karaçilek, resulting in the development of new cultivars. The Arnavutköy strawberry is characterized by relatively small fruit size yet possesses a notably rich aromatic profile. Aroma is recognized
as one of the most critical quality attributes of strawberries, with volatile compounds (VOCs) playing a pivotal role in determining consumer perception, acceptance, and overall preference. The identification of key volatile
metabolites that confer the distinctive sensory attributes of the fruit is of considerable importance, as these compounds contribute to its fundamental sensory identity and uniqueness. In the present study, volatile
composition analyses of fresh and frozen fruits of the Arnavutköy strawberry cultivar were conducted using gas chromatography–mass spectrometry (GC–MS) with using two distinct SPME fibers