Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 96603 10.21603/2074-9414-2025-1-2560 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Aroma Compounds in Dry and Sweet Strawberry Alcoholic Beverages Анализ профиля ароматообразующих соединений в сухой и сладкой плодовой алкогольной продукции из земляники https://orcid.org/0000-0001-8515-9309 Бахарев Владимир Валентинович Baharev Vladimir V. knilsstu@gmail.com https://orcid.org/0009-0009-2701-2814 Феоктистов Павел Александрович Feoktistov Pavel A. Самарский государственный технический университет Самара Россия Samara State Technical University Samara Russian Federation Самарский государственный технический университет Самара Россия Samara State Technical University Samara Russian Federation 28 03 2025 28 03 2025 55 1 166 180 23 05 2024 02 07 2024 https://fptt.ru/en/issues/23416/23405/

При производстве плодовой алкогольной продукции важное значение имеют вкусовые и органолептические свойства исходного фруктового или ягодного сырья. Благодаря высоким органолептическим характеристикам и полезным физиологическим свойствам земляника может быть использована для производства плодовой алкогольной продукции. Цель работы – проанализировать профиль ароматообразующих соединений в сухой и сладкой плодовой алкогольной продукции из земляники, образующихся в процессе ферментации исходного сырья. Объектами исследования послужили образцы сухой и сладкой плодовой алкогольной продукции из земляники сорта Брилла (Fragaria Brilla). В лабораторных условиях определены физико-химические показатели полученных образцов. Проведен газохроматографический анализ (газовый хроматограф «Кристалл-2000М», Россия) отогнанного спирта-сырца. Выделение ароматообразующих компонентов проводили жидкостно-жидкостной экстракцией. Анализ компонентов экстракта проводили методом газовой хромато-масс-спектрометрии (газовый хроматограф Agilent, США). Физико-химические показатели образцов сухой и сладкой плодовой алкогольной продукции из земляники соответствовали требованиям ГОСТ 59942-2021. Газохроматографический анализ показал наличие характерных спутников спиртового брожения. Провели сравнительный анализ ароматообразующих соединений сухой и сладкой плодовой алкогольной продукции и трех сортов земляники. Идентифицировано 61 соединение, формирующее аромат плодовой алкогольной продукции. Установлено, что часть соединений сохраняется в неизменном виде из земляничного сырья (спирты, сложные эфиры, фураны, углеводороды), другая часть образуется в процессе ферментации (спирты до С6, этиловые эфиры карбоновых кислот, фураны, карбоновые кислоты), а оставшиеся соединения полностью разрушаются дрожжами при брожении (альдегиды и кетоны, терпены). Полученные результаты подтвердили высокий органолептический потенциал земляники и могут быть использованы для совершенствования технологий производства плодовой алкогольной продукции. Перспективным направлением продолжения исследования будет детальное изучение трансформации ароматических соединений плодового сырья на разных стадиях ферментации.

The original flavor and other sensory properties are important for alcoholic drinks made of fruits or berries. Strawberries, with their exceptional sensory and nutritional profile, are an excellent raw material for functional alcoholic beverages. The article describes the aroma compounds that develop in dry and sweet strawberry alcohol during fermentation. The research featured strawberries of the Brilla variety (Fragaria Brilla) processed into dry and sweet alcoholic beverages. The physicochemical parameters of the distillates were determined using the method of gas chromatography (Kristall-2000M, Russia). The isolation of aroma components involved the method of fluid-fluid extraction. The method of gas chromatographymass spectrometry (Agilent, USA) made it possible to analyze the components of the extract. The physicochemical indicators complied with State Standard GOST 59942-2021. The gas chromatography analysis revealed substances typical of alcoholic fermentation. The aroma compounds in dry/sweet alcoholic beverages were compared with those in three different strawberry varieties. The test identified 61 aroma compounds. Alcohols, esters, furans, and hydrocarbons remained the same as in the raw strawberries. Alcohols (≤ C6), ethyl esters of carboxylic acids, furans, and carboxylic acids developed during fermentation. Aldehydes, ketones, and terpenes were completely destroyed by yeast during fermentation. The obtained results confirmed the high sensory potential of strawberries and improved the technologies of fruit alcohol production. Further research will focus on the transformation of aroma compounds at different fermentation stages.

 Ягода земляника Fragaria Brilla ароматообразующие вещества ароматический профиль брожение плодовая алкогольная продукция жидкостно-жидкостная экстракция Berry strawberry Fragaria Brilla aroma compounds aroma profile fermentation fruit alcoholic beverages fluid-fluid extraction

Vergauwen D, de Smet I. The strawberry tales: Size matters. Trends in Plant Science. 2019;24(1):1–3. https://doi.org/ 10.1016/j.tplants.2018.10.007 Vergauwen D, de Smet I. The strawberry tales: Size matters. Trends in Plant Science. 2019;24(1):1–3. https://doi.org/ 10.1016/j.tplants.2018.10.007 Ulrich D, Komes D, Olbricht K, Hoberg E. Diversity of aroma patterns in wild and cultivated Fragaria accessions. Genetic Resources and Crop Evolution. 2007;54:1185–1196. https://doi.org/10.1007/s10722-006-9009-4 Ulrich D, Komes D, Olbricht K, Hoberg E. Diversity of aroma patterns in wild and cultivated Fragaria accessions. Genetic Resources and Crop Evolution. 2007;54:1185–1196. https://doi.org/10.1007/s10722-006-9009-4 Lara I, García P, Vendrell M. Post-harvest heat treatments modify cell wall composition of strawberry (Fragaria×ana- nassa Duch.) fruit. Scientia Horticulturae. 2006;109(1):48–53. https://doi.org/10.1016/j.scienta.2006.03.001 Lara I, García P, Vendrell M. Post-harvest heat treatments modify cell wall composition of strawberry (Fragaria×ana- nassa Duch.) fruit. Scientia Horticulturae. 2006;109(1):48–53. https://doi.org/10.1016/j.scienta.2006.03.001 Langer SE, Oviedo NC, María M, Burgos JL, Martínez GA, et al. Effects of heat treatment on enzyme activity and expression of key genes controlling cell wall remodeling in strawberry fruit. Plant Physiology and Biochemistry. 2018;130:334–344. https://doi.org/10.1016/j.plaphy.2018.07.015 Langer SE, Oviedo NC, María M, Burgos JL, Martínez GA, et al. Effects of heat treatment on enzyme activity and expression of key genes controlling cell wall remodeling in strawberry fruit. Plant Physiology and Biochemistry. 2018;130:334–344. https://doi.org/10.1016/j.plaphy.2018.07.015 Richardson DG, Kosittrakun M. Off-flavour development of apples, pears, berries, and plums under anaerobiosis and partial reversal in air. In: Russell LR, Margaret ML, editors. Fruit Flavors. WA: ACS Publications; 1995. vol. 596, pp. 211– 223. https://doi.org/10.1021/bk-1995-0596.ch019 Richardson DG, Kosittrakun M. Off-flavour development of apples, pears, berries, and plums under anaerobiosis and partial reversal in air. In: Russell LR, Margaret ML, editors. Fruit Flavors. WA: ACS Publications; 1995. vol. 596, pp. 211– 223. https://doi.org/10.1021/bk-1995-0596.ch019 Li C, Wu H, Masisi K, Malunga LN, Song Y. Strawberries. In: Jaiswal AK, editor. Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. London: Academic Press; 2020. pp. 423–435. https://doi.org/10.1016/B978- 0-12-812780-3.00026-X Li C, Wu H, Masisi K, Malunga LN, Song Y. Strawberries. In: Jaiswal AK, editor. Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. London: Academic Press; 2020. pp. 423–435. https://doi.org/10.1016/B978- 0-12-812780-3.00026-X Hui YH. Handbook of Fruits and Fruit Processing. Iowa: Blackwell Publishing; 2006. 697 p. https://doi.org/10.1002/ 9780470277737 Hui YH. Handbook of Fruits and Fruit Processing. Iowa: Blackwell Publishing; 2006. 697 p. https://doi.org/10.1002/ 9780470277737 Lim TK. Edible medicinal and non-medicinal plants: Volume 4, Fruits. London, NY: Springer Dordrecht; 2012. 1023 p. https://doi.org/10.1007/978-94-007-4053-2 Lim TK. Edible medicinal and non-medicinal plants: Volume 4, Fruits. London, NY: Springer Dordrecht; 2012. 1023 p. https://doi.org/10.1007/978-94-007-4053-2 Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, et al. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition. 2012;28(1):9–19. https://doi.org/10.1016/j.nut.2011.08.009 Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, et al. The strawberry: Composition, nutritional quality, and impact on human health. Nutrition. 2012;28(1):9–19. https://doi.org/10.1016/j.nut.2011.08.009 Danyo EK, Ivantsova MN. Fruit phytochemicals: Antioxidant activity and health-promoting properties. Foods and Raw Materials. 2025;13(1):58–72. https://doi.org/10.21603/2308-4057-2025-1-623 Danyo EK, Ivantsova MN. Fruit phytochemicals: Antioxidant activity and health-promoting properties. Foods and Raw Materials. 2025;13(1):58–72. https://doi.org/10.21603/2308-4057-2025-1-623 Vendel I, Hertog M, Nicolaï B. Fast analysis of strawberry aroma using SIFT-MS: A new technique in postharvest research. Postharvest Biology and Technology. 2019;152:127–138. https://doi.org/10.1016/j.postharvbio.2019.03.007 Vendel I, Hertog M, Nicolaï B. Fast analysis of strawberry aroma using SIFT-MS: A new technique in postharvest research. Postharvest Biology and Technology. 2019;152:127–138. https://doi.org/10.1016/j.postharvbio.2019.03.007 Larsen M, Poll L. Odour thresholds of some important compounds in strawberries. Zeitschrift für Lebensmittel- Untersuchung und Forschung. 1992;195:120–123. https://doi.org/10.1007/BF01201770 Larsen M, Poll L. Odour thresholds of some important compounds in strawberries. Zeitschrift für Lebensmittel- Untersuchung und Forschung. 1992;195:120–123. https://doi.org/10.1007/BF01201770 Larsen M, Poll L, Olsen C. Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1992;195:536–539. https://doi.org/10.1007/BF01204558 Larsen M, Poll L, Olsen C. Evaluation of the aroma composition of some strawberry (Fragaria ananassa Duch) cultivars by use of odour threshold values. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1992;195:536–539. https://doi.org/10.1007/BF01204558 Zhao J, Liu J, Wang F, Wang S, Feng H, et al. Volatile constituents and ellagic acid formation in strawberry fruits of selected cultivars. Food Research International. 2020;138(Part A):109767. https://doi.org/10.1016/j.foodres.2020.109767 Zhao J, Liu J, Wang F, Wang S, Feng H, et al. Volatile constituents and ellagic acid formation in strawberry fruits of selected cultivars. Food Research International. 2020;138(Part A):109767. https://doi.org/10.1016/j.foodres.2020.109767 Perez A, Olias R, Luances P, Sanz C. Biosynthesis of strawberry aroma compounds through amino acid metabolism. Journal of Agricultural and Food Chemistry. 2002;50(14):4037–4042. https://doi.org/10.1021/jf011465r Perez A, Olias R, Luances P, Sanz C. Biosynthesis of strawberry aroma compounds through amino acid metabolism. Journal of Agricultural and Food Chemistry. 2002;50(14):4037–4042. https://doi.org/10.1021/jf011465r Azodanlou R, Darbellay C, Luisier J-L, Villettaz J-C, Amado R. Quality assessment of strawberries (Fragaria species). Journal of Agricultural and Food Chemistry. 2003;51(3):715–721. https://doi.org/10.1021/jf0200467 Azodanlou R, Darbellay C, Luisier J-L, Villettaz J-C, Amado R. Quality assessment of strawberries (Fragaria species). Journal of Agricultural and Food Chemistry. 2003;51(3):715–721. https://doi.org/10.1021/jf0200467 Ulrich D, Hoberg E, Rapp A, Kecke S. Analysis of strawberry flavour – Discrimination of aroma types by quantification of volatile compounds. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1997;205:218–223. https://doi.org/10.1007/ s002170050154 Ulrich D, Hoberg E, Rapp A, Kecke S. Analysis of strawberry flavour – Discrimination of aroma types by quantification of volatile compounds. Zeitschrift für Lebensmittel-Untersuchung und Forschung. 1997;205:218–223. https://doi.org/10.1007/ s002170050154 Urruty L, Giraudel J-L, Lek S, Roudeillac P, Montury M. Assessment of strawberry aroma through SPME/GC and ANN methods. Classification and discrimination of varieties. Journal of Agricultural and Food Chemistry. 2002;50(11):3129–3136. https://doi.org/10.1021/jf0116799 Urruty L, Giraudel J-L, Lek S, Roudeillac P, Montury M. Assessment of strawberry aroma through SPME/GC and ANN methods. Classification and discrimination of varieties. Journal of Agricultural and Food Chemistry. 2002;50(11):3129–3136. https://doi.org/10.1021/jf0116799 Hakala MA, Lapvetelainen AT, Kallio HP. Volatile compounds of selected strawberry varieties analyzed by purge- and-trap headspace GC-MS. Journal of Agricultural and Food Chemistry. 2002;50(5):1133–1142. https://doi.org/10.1021/ jf0111256 Hakala MA, Lapvetelainen AT, Kallio HP. Volatile compounds of selected strawberry varieties analyzed by purge- and-trap headspace GC-MS. Journal of Agricultural and Food Chemistry. 2002;50(5):1133–1142. https://doi.org/10.1021/ jf0111256 Zabetakis I, Holden MA. Strawberry flavour: Analysis and biosynthesis. Journal of the Science of Food and Agriculture. 1997;74(4):421–434. https://doi.org/10.1002/(SICI)1097-0010(199708)74:4%3C421::AID-JSFA817%3E3.0.CO;2-6 Zabetakis I, Holden MA. Strawberry flavour: Analysis and biosynthesis. Journal of the Science of Food and Agriculture. 1997;74(4):421–434. https://doi.org/10.1002/(SICI)1097-0010(199708)74:4%3C421::AID-JSFA817%3E3.0.CO;2-6 Fischer N, Hammerschmidt FJ. A contribution to the analysis of fresh strawberry flavour. Chemie, Mikrobiologie, Technologie der Lebensmitte. 1992;14:141–148. Fischer N, Hammerschmidt FJ. A contribution to the analysis of fresh strawberry flavour. Chemie, Mikrobiologie, Technologie der Lebensmitte. 1992;14:141–148. da Silva MDRG, das Neves HJC. Complementary use of hyphenated purge-and-trap gas chromatography techniques and sensory analysis in the aroma profiling of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry. 1999;47(11):4568–4573. https://doi.org/10.1021/jf9905121 da Silva MDRG, das Neves HJC. Complementary use of hyphenated purge-and-trap gas chromatography techniques and sensory analysis in the aroma profiling of strawberries (Fragaria ananassa). Journal of Agricultural and Food Chemistry. 1999;47(11):4568–4573. https://doi.org/10.1021/jf9905121 Ménager I, Jost M, Aubert C. Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation. Journal of Agricultural and Food Chemistry. 2004;52(5):1248–1254. https://doi.org/10.1021/ jf0350919 Ménager I, Jost M, Aubert C. Changes in physicochemical characteristics and volatile constituents of strawberry (Cv. Cigaline) during maturation. Journal of Agricultural and Food Chemistry. 2004;52(5):1248–1254. https://doi.org/10.1021/ jf0350919 Jetti RR, Yang E, Kurnianta A, Finn C, Qian MC. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. Journal of Food Science. 2007;72(7):487–496. https://doi.org/10.1111/j.1750-3841.2007.00445.x Jetti RR, Yang E, Kurnianta A, Finn C, Qian MC. Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis. Journal of Food Science. 2007;72(7):487–496. https://doi.org/10.1111/j.1750-3841.2007.00445.x Pérez AG, Rios JJ, Sanz C, Olías JM. Aroma components and free aminoacids in strawberry variety Chandler during ripening. Journal of Agricultural and Food Chemistry. 1992;40(11):2232–2235. https://doi.org/10.1021/jf00023a036 Pérez AG, Rios JJ, Sanz C, Olías JM. Aroma components and free aminoacids in strawberry variety Chandler during ripening. Journal of Agricultural and Food Chemistry. 1992;40(11):2232–2235. https://doi.org/10.1021/jf00023a036 Ferreira V, Bueno M, Franco-Luesma E, Culleré L, Fernández-Zurbano P. Key changes in wine aroma active compounds during bottle storage of spanish red wines under different oxygen levels. Journal of Agricultural and Food Chemistry. 2014;62(41):10015–10027. https://doi.org/10.1021/jf503089u Ferreira V, Bueno M, Franco-Luesma E, Culleré L, Fernández-Zurbano P. Key changes in wine aroma active compounds during bottle storage of spanish red wines under different oxygen levels. Journal of Agricultural and Food Chemistry. 2014;62(41):10015–10027. https://doi.org/10.1021/jf503089u Sadoudi M, Tourdot-Maréchal R, Rousseaux S, Steyer D, Gallardo-Chacón JJ, et al. Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiology. 2012;32(2):243–253. https://doi.org/10.1016/j.fm.2012.06.006 Sadoudi M, Tourdot-Maréchal R, Rousseaux S, Steyer D, Gallardo-Chacón JJ, et al. Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiology. 2012;32(2):243–253. https://doi.org/10.1016/j.fm.2012.06.006 Feng Y, Liu M, Ouyang Y, Zhao X, Ju Y, et al. Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area. Food & Nutrition Research. 2015;59:29290. https://doi.org/10.3402/ fnr.v59.29290 Feng Y, Liu M, Ouyang Y, Zhao X, Ju Y, et al. Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area. Food & Nutrition Research. 2015;59:29290. https://doi.org/10.3402/ fnr.v59.29290 Joshi VK, Sharma S, Bhushan S. Effect of method of preparation and cultivar on the quality of strawberry wine. Acta Alimentaria. 2005;34(4):339–353. https://doi.org/10.1556/AAlim.34.2005.4.2 Joshi VK, Sharma S, Bhushan S. Effect of method of preparation and cultivar on the quality of strawberry wine. Acta Alimentaria. 2005;34(4):339–353. https://doi.org/10.1556/AAlim.34.2005.4.2 Kafkas E, Cabaroglu T, Selli S, Bozdoğan A, Kürkçüoğlu M, et al. Identification of volatile aroma compounds of strawberry wine using solid‐phase microextraction techniques coupled with gas chromatography-mass spectrometry. Flavour and Fragrance Journal. 2006;21(1):68–71. https://doi.org/10.1002/ffj.1503 Kafkas E, Cabaroglu T, Selli S, Bozdoğan A, Kürkçüoğlu M, et al. Identification of volatile aroma compounds of strawberry wine using solid‐phase microextraction techniques coupled with gas chromatography-mass spectrometry. Flavour and Fragrance Journal. 2006;21(1):68–71. https://doi.org/10.1002/ffj.1503 Li X, Xia X, Wang Z, Wang Y, Dai Y, et al. Cloning and expression of Lactobacillus brevis β‐glucosidase and its effect on the aroma of strawberry wine. Journal of Food Processing and Preservation. 2022;46(3):e16368. https://doi.org/ 10.1111/jfpp.16368 Li X, Xia X, Wang Z, Wang Y, Dai Y, et al. Cloning and expression of Lactobacillus brevis β‐glucosidase and its effect on the aroma of strawberry wine. Journal of Food Processing and Preservation. 2022;46(3):e16368. https://doi.org/ 10.1111/jfpp.16368 Hidalgo C, Torija MJ, Mas A, Mateo E. Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria. Food Microbiology. 2013;34(1):88–94. https://doi.org/10.1016/j.fm.2012.11.019 Hidalgo C, Torija MJ, Mas A, Mateo E. Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria. Food Microbiology. 2013;34(1):88–94. https://doi.org/10.1016/j.fm.2012.11.019 Sun Y, Zhang T, Lü H, Yu Z, Li X. Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine. Journal of the Institute of Brewing. 2016;122(3):446–451. https://doi.org/10.1002/jib.342 Sun Y, Zhang T, Lü H, Yu Z, Li X. Effect of added sulphur dioxide levels on the fermentation characteristics of strawberry wine. Journal of the Institute of Brewing. 2016;122(3):446–451. https://doi.org/10.1002/jib.342 Hornedo O, Álvarez-Fernández RM, Cerezo A, Garcia-Garcia I, Troncoso AM, et al. Influence of fermentation process on the anthocyanin composition of wine and vinegar elaborated from strawberry. Journal of Food Science. 2017;82(2): 364–372. https://doi.org/10.1111/1750-3841.13624 Hornedo O, Álvarez-Fernández RM, Cerezo A, Garcia-Garcia I, Troncoso AM, et al. Influence of fermentation process on the anthocyanin composition of wine and vinegar elaborated from strawberry. Journal of Food Science. 2017;82(2): 364–372. https://doi.org/10.1111/1750-3841.13624 Sharma S, Joshi VK, Abrol G. An overview on Strawberry [Fragaria × ananassa (Weston) Duchesne ex Rozier] wine production technology, composition, maturation and quality evaluation. Natural Product Radiance. 2009;8(4):356–365. Sharma S, Joshi VK, Abrol G. An overview on Strawberry [Fragaria × ananassa (Weston) Duchesne ex Rozier] wine production technology, composition, maturation and quality evaluation. Natural Product Radiance. 2009;8(4):356–365. Song Y, Zhang Y, Liu N, Ye D, Gong X, et al. Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation. International Journal of Food Properties. 2017;20(1):399–415. https://doi.org/10.1080/10942912.2017.1297951 Song Y, Zhang Y, Liu N, Ye D, Gong X, et al. Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation. International Journal of Food Properties. 2017;20(1):399–415. https://doi.org/10.1080/10942912.2017.1297951 Čakar U, Petrović A, Janković M, Pejin B, Vajs V, et al. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. European Journal of Horticultural Science. 2018:83(1):49–61. https://doi.org/10.17660/ eJHS.2018/83.1.7 Čakar U, Petrović A, Janković M, Pejin B, Vajs V, et al. Differentiation of wines made from berry and drupe fruits according to their phenolic profiles. European Journal of Horticultural Science. 2018:83(1):49–61. https://doi.org/10.17660/ eJHS.2018/83.1.7 Pereira AP, Mendes-Ferreira A, Dias LG, Oliveira JM, Estevinho LM, et al. Volatile composition and sensory properties of mead. Microorganisms. 2019;7(10):404. https://doi.org/10.3390/microorganisms7100404 Pereira AP, Mendes-Ferreira A, Dias LG, Oliveira JM, Estevinho LM, et al. Volatile composition and sensory properties of mead. Microorganisms. 2019;7(10):404. https://doi.org/10.3390/microorganisms7100404 Nehra KS, Sachdeva H, Kumar P, Jangra M, Jangra S. Production technology and analysis of quality parameters of strawberry wine. Plant Cell Biotechnology and Molecular Biology. 2021;22(21–22):40–46. Nehra KS, Sachdeva H, Kumar P, Jangra M, Jangra S. Production technology and analysis of quality parameters of strawberry wine. Plant Cell Biotechnology and Molecular Biology. 2021;22(21–22):40–46. Yang W, Liu S, Marsol-Vall A, Tähti R, Laaksonen O, et al. Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. LWT. 2021;149:111910. https://doi.org/10.1016/j.lwt.2021.111910 Yang W, Liu S, Marsol-Vall A, Tähti R, Laaksonen O, et al. Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. LWT. 2021;149:111910. https://doi.org/10.1016/j.lwt.2021.111910 Гержикова В. Г. Методы технохимического контроля в виноделии. Симферополь: Таврида; 2002. 260 с. https://elibrary.ru/ XXPJXB Gerzhikova VG. Technochemical control in winemaking. Simferopol: Tavrida; 2009. 304 p. (In Russ.) https://elibrary.ru/ XXPJXB Родопуло А. К. Основы биохимии виноделия. М.: Легкая и пищевая промышленность; 1983. 240 с. Rodo- pulo AK. Basic winemaking biochemistry. Moscow: Legkaya i pishhevaya promy`shlennost`; 1983. 240 p. (In Russ.) Prat L, Espinoza MI, Agosin E, Silva H. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). Journal of the Science of Food and Agriculture. 2013;94(4):752–759. https://doi.org 10.1002/jsfa.6412 Prat L, Espinoza MI, Agosin E, Silva H. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis). Journal of the Science of Food and Agriculture. 2013;94(4):752–759. https://doi.org 10.1002/jsfa.6412 Zorrilla-Fontanesi Y, Rambla JL, Cabeza A, Medina JJ, Sánchez-Sevilla JF, et al. Genetic analysis of strawberry fruit aroma and identification of o-methyltransferase FaOMT as the locus controlling natural variation in mesifurane content. Plant Physiology. 2012;159(2):851–870. https://doi.org/10.1104/pp.111.188318 Zorrilla-Fontanesi Y, Rambla JL, Cabeza A, Medina JJ, Sánchez-Sevilla JF, et al. Genetic analysis of strawberry fruit aroma and identification of o-methyltransferase FaOMT as the locus controlling natural variation in mesifurane content. Plant Physiology. 2012;159(2):851–870. https://doi.org/10.1104/pp.111.188318 Wang C, Zhang L, Qiao Y, Liao L, Shi D, et al. Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice. LWT. 2022;160:113232. https://doi.org/10.1016/j.lwt. 2022.113232 Wang C, Zhang L, Qiao Y, Liao L, Shi D, et al. Effects of ultrasound and ultra-high pressure pretreatments on volatile and taste compounds of vacuum-freeze dried strawberry slice. LWT. 2022;160:113232. https://doi.org/10.1016/j.lwt. 2022.113232 Yao X-C, Zhang H-L, Ma X-R, Xia N-Y, Duan C-Q, et al. Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact. Food Chemistry. 2024;436: 137727. https://doi.org/10.1016/j.foodchem.2023.137727 Yao X-C, Zhang H-L, Ma X-R, Xia N-Y, Duan C-Q, et al. Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact. Food Chemistry. 2024;436: 137727. https://doi.org/10.1016/j.foodchem.2023.137727 Diez-Ozaeta I, Lavilla M, Amárita F. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: Selection of potential malolactic starters. International Journal of Food Microbiology. 2021;356:109324. https:// doi.org/10.1016/j.ijfoodmicro.2021.109324 Diez-Ozaeta I, Lavilla M, Amárita F. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: Selection of potential malolactic starters. International Journal of Food Microbiology. 2021;356:109324. https:// doi.org/10.1016/j.ijfoodmicro.2021.109324 Zabetakis I, Gramshaw JW, Robinson DS. 2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: Analysis, synthesis and biosynthesis – A review. Food Chemistry. 1999;65(2):139–151. https://doi.org/10.1016/S0308-8146(98)00203-9 Zabetakis I, Gramshaw JW, Robinson DS. 2,5-Dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: Analysis, synthesis and biosynthesis – A review. Food Chemistry. 1999;65(2):139–151. https://doi.org/10.1016/S0308-8146(98)00203-9 Шелехова Н. В., Шелехова Т. М., Скворцова Л. И., Полтавская Н. В. Определение летучих органических примесей в виски методом газовой хромато-масс-спектрометрии. Техника и технология пищевых производств. 2022. Т. 52. № 4. С. 787–796. https://doi.org/10.21603/2074-9414-2022-4-2406 Shelekhova NV, Shelekhova TM, Skvortsova LI, Poltavskaya NV. Gas chromatography-mass spectrometry of volatile organic impurities in whiskey. Food Processing: Techniques and Technology. 2022;52(4):787–796. (In Russ.) https://doi.org/10.21603/2074-9414-2022-4-2406 Li N, Li G, Guan X, Li A, Tao Y. Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine. Food Chemistry. 2025;463(Part 2):141248. https://doi.org/10.1016/j.foodchem.2024.141248 Li N, Li G, Guan X, Li A, Tao Y. Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine. Food Chemistry. 2025;463(Part 2):141248. https://doi.org/10.1016/j.foodchem.2024.141248 Wang H, Shang R, Gao S, Huang A, Huang H, et al. Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics. Heliyon. 2024;10(14):e34396. https://doi.org/10.1016/j.heliyon.2024.e34396 Wang H, Shang R, Gao S, Huang A, Huang H, et al. Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics. Heliyon. 2024;10(14):e34396. https://doi.org/10.1016/j.heliyon.2024.e34396 Ao H, Tang C, Lu Y, Zhang Y, He L, et al. Characterization of physicochemical properties, sensory characteristics, and volatile compounds with a special focus on the terpene profile of commercial Chinese kiwifruit wines. Journal of Food Composition and Analysis. 2025;140:107187. https://doi.org/10.1016/j.jfca.2025.107187 Ao H, Tang C, Lu Y, Zhang Y, He L, et al. Characterization of physicochemical properties, sensory characteristics, and volatile compounds with a special focus on the terpene profile of commercial Chinese kiwifruit wines. Journal of Food Composition and Analysis. 2025;140:107187. https://doi.org/10.1016/j.jfca.2025.107187 Welke JE, Nicolli KP, Hernandes KC, Biasoto ACT, Zini CA. Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine. Food Chemistry. 2022;370:131004. https://doi.org/ 10.1016/j.foodchem.2021.131004 Welke JE, Nicolli KP, Hernandes KC, Biasoto ACT, Zini CA. Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine. Food Chemistry. 2022;370:131004. https://doi.org/ 10.1016/j.foodchem.2021.131004 Jia X, Cui H, Qin S, Ren J, Zhang Zh, et al. Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics. Food Chemistry. 2024;461:140944. https://doi.org/10.1016/j.foodchem.2024.140944 Jia X, Cui H, Qin S, Ren J, Zhang Zh, et al. Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics. Food Chemistry. 2024;461:140944. https://doi.org/10.1016/j.foodchem.2024.140944 Qiu Y, He X, Zheng W, Cheng Zh, Zhang J, et al. Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper. Food Chemistry. 2025;471:142717. https://doi.org/10.1016/j.foodchem.2024.142717 Qiu Y, He X, Zheng W, Cheng Zh, Zhang J, et al. Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper. Food Chemistry. 2025;471:142717. https://doi.org/10.1016/j.foodchem.2024.142717 Zhang R, Tang Ch, Jiang B, Mo X, Wang Zh. Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties. Food Chemistry: X. 2025;25:102058. https://doi.org/10.1016/j.fochx.2024.102058 Zhang R, Tang Ch, Jiang B, Mo X, Wang Zh. Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties. Food Chemistry: X. 2025;25:102058. https://doi.org/10.1016/j.fochx.2024.102058 Rodrigues da Silva M, Loos HM, Buettner A. Identification of odor-active compounds in Nile tilapia (Oreochromis niloticus) from recirculated aquaculture systems: A case study with different depuration procedures. Food Research International. 2024;192:114755. https://doi.org/10.1016/j.foodres.2024.114755 Rodrigues da Silva M, Loos HM, Buettner A. Identification of odor-active compounds in Nile tilapia (Oreochromis niloticus) from recirculated aquaculture systems: A case study with different depuration procedures. Food Research International. 2024;192:114755. https://doi.org/10.1016/j.foodres.2024.114755