Comparison of the flavor characteristics in three kinds of strawberry fruits

Strawberries represent a significant economic crop, with various cultivars exhibiting notable differences in taste, aroma, and nutritional value. Consequently, the discrimination and characterization of different strawberry varieties to assess their quality have become pressing issues that require attention. This study evaluated the flavor characteristics of three strawberry varieties (HY, ZJ, BXGZ) through sensory evaluation, physicochemical analysis, E-nose, HS-SPME-GC–MS, and HS-GC-IMS. The results indicated that ZJ strawberries exhibited the highest levels of sweetness, whereas HY strawberries were the hardest. BXGZ strawberries displayed the highest concentrations of vitamin C, total phenols, and flavonoids. Additionally, 18, 30, and 33 volatile organic compounds (VOCs) with odor activity values (OAV) greater than 1 were identified in HY, ZJ, and BXGZ strawberries, respectively. Based on the results from partial least squares discriminant analysis (PLS-DA), 3 physicochemical indicators, 18 VOCs detected using HS-SPME-GC–MS, and 26 VOCs detected using HS-GC-IMS were identified as potential biomarkers. These findings offer valuable insights into the flavor differences among strawberry varieties and establish a rapid analysis method for strawberry fruit aroma using GC-IMS.