Enhancement of Strawberry Aroma Quality Components After Exposure to a Novel Fumigant of Natural Origin

Exposure of strawberry fruit overnight to a relatively low vapor phase concentration of the naturally occurring compound dimethyltrisulfide resulted in a marked increase in the quantities of aroma constituents emitted by the fruit. Among the aroma components which yielded the largest increase were ethyl esters including ethyl butanoate which is thought to be an important organoleptic component of strawberry fruit.