Slices from ripe strawberry fruit (in shape of segments) metabolize exogenous ʟ-alanine, acetate, pyruvate, n-butyrate, 2-ketovalerianate, n-butanal, n-hexanoate or d,l-mevalonic acid-δ-lactone to yield fruit-typical aroma compounds and some of them to considerable extent. Employing standard-controlled aroma separation by liquid-liquid-extraction, as well as prefractionation on silica gel, the aroma components were determined by GC and GC-MS. Alkyldonors were converted more quickly and selectively than acyldonors, the former resulting in twenty-to thirtyfold increase in some of the concentrations of fruit-esters under specific conditions. The increase in ester biosynthesis ʟ-alanine is directly proportional to the concen tration of substrate up to 3 mmol/1. After addition of the above mentioned precursors the con centration of (+)-nerolidol, a terpenoid compound o f strawberry aroma, is increased.
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