Supercritical Fluid Extraction as a preparative tool for strawberry aroma analysis

To improve the aroma characterization of various strawberry cultivars, we tested supercritical fluid extraction (SFE) to determine its suitability for the extraction of aroma compounds from fresh fruit, comparing SFE results with traditional solvent extraction with dichloromethane. Using SFE it was possible to recover the majority of the aroma compounds which can be also found in the solvent extract; patterns related to variety and degree of maturation were preserved. Our results showed, however, that SFE is more selective and was able to recover the 'character impact' compound of wild strawberry. Our findings from the odor analysis of furaneol standard emphasize the importance of using a more selective extraction procedure, and always combining instrumental detection with sensory analysis.