THE AROMA OF STRAWBERRIES GROWN IN THE RIGHT-BANK FOREST-STEPPE ZONE OF UKRAINE

The content and composition of volatile aroma compounds in strawberries of the Ducat, Honey and Polka varieties were studied using GCMS analysis. To identify volatile compounds, an Agilent Technologies 6890 chromatograph with a 5973 mass spectrometric detector and a DB-5 chromatographic capillary column (inside diameter 0.25 mm and length 30 m) was used. Esters (12.8-41.8%), aldehydes (5.9-15.9%), ketones (8.7- 35.6%), furanones (22.7-24.4%), organic acids (2.47-21.85%), aroma compounds, lactones, terpenic compounds and alkanes were identified in the aroma. It was found that the aroma of strawberries of the Polka variety is presented by ethyl butanoate (30.7%), 2,5-dimethyl-4-methoxy-3(2H)- furanone (mesifurane) (19.9%), trans-2-hexenal (15.6%), acetoin (8.7%) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (3.7%). Ducat berries contain - acetoin (35.7%), 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) (19.8%), trans-2-hexenal (11.3%), ethyl butanoate (10.1%) and 2,5- dimethyl-4-hydroxy -3(2H)-furanone (4.4%). The main aroma compounds of Honey berries are 2,5-dimethyl-4-methoxy-3(2H)-furanone (mesifurane) (19.1%), ethyl butanoate (14.1 %), hexanoic (caproic) acid (9.5%), acetoin (8.2 %), trans-2-hexenal (5.3 %), hexadecanoic acid (5.1%), 2,5-dimethyl-4- hydroxy-3(2H)-furanone (3.4%). In terms of aroma activity in berries, 2,5- dimethyl-4-methoxy-3(2H)-furanone (mesifurane) and 2,5-dimethyl-4- hydroxy-3(2H)-furanone (furaneol) prevail, with slightly lower activity of ethyl 2-methylbutanoate, ethyl butanoate and trans-2-hexenal. It has been proven that the aroma of strawberries grown in the Right-Bank Forest- Steppe of Ukraine is most characterised by sweet, caramel tones, while fruit and green tones are less pronounced.