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草莓的香味成分以酯类为主,在成熟的草莓果中酯的含量占总挥发物的25%～90%,酮类、呋喃、萜类和硫化物在草莓不同品种特征香味中也起重要作用。香味挥发物的产生受种类、品种、栽培条件、成熟度和采后因素的影响。乙酰转移酶和乙醇脱氢酶是酯类挥发物形成的关键酶类,果糖可能是呋喃形成的前体物。目前为止,丰香是草莓中香味最浓的品种之一,通过种间以及品种间杂交选育风味浓的品种是草莓育种家的主要目标。
The aroma components of strawberry are mainly ester. The content of ester in mature strawberry is 25% -90% of the total volatile. Ketones, furans, terpenoids and sulfides also play an important role in the characteristic fragrance of strawberry effect. The production of scent volatiles is affected by species, variety, cultivation conditions, maturity and post-harvest factors. Acetyltransferase and alcohol dehydrogenase are key enzymes formed by ester volatiles, and fructose may be a precursor of furan formation. So far, Fengxiang is one of the most fragrant strawberries in the breed, and it is the main goal of strawberry breeders to breed strong flavor breeds through inter-species and inter-breed hybridization.