Strawberry Aroma Linked to Consumer Preference

WINTER HAVEN, Fla.—Researchers at University of Florida's Gulf Coast Research and Education Center in Wimauma, Florida, and the USDA Agricultural Research Service (ARS) have determined that the aroma of fresh strawberries is linked directly to consumer preference.

Lead author Anne Plotto of the USDA-ARS said researchers evaluated five selections and one cultivar of the University of Florida breeding program as well as two new cultivars from Australia (‘Rubygem’ and ‘Sugarbaby’). The sensory evaluation showed that tasters determined a high variation among Florida strawberries in terms of flavor, sweetness and tartness preferences.

“This study shows that aroma volatiles and sugar levels must be balanced to ensure a flavor appealing to consumers,” she said. “Although germplasm strongly influenced volatile composition and perceived flavor, harvest date and season were also found to be an important factor influencing strawberry composition. Genotypes with low flavor ratings were most often judged as "not sweet enough" by the panelists, thus linking flavor to sweetness preference.”