Changes in the aroma profile and phenolic compound contents of different strawberry cultivars during ripeningŠimkova, Kristyna (Avtor) Veberič, Robert (Avtor) Grohar, Mariana Cecilia (Avtor) Pelacci, Massimiliano (Avtor) Smrke, Tina (Avtor) Burin, Tea (Avtor) Medič, Aljaž (Avtor) Cvelbar Weber, Nika (Avtor) Jakopič, Jerneja (Avtor) Fragaria × ananassavolatile organic compoundsphenolicsfruit developmentcultivarSecondary metabolites, namely phenolic and volatile organic compounds, contribute to the nutritional and organoleptic quality of the strawberry fruit. This work focused on the changes in the content of phenolic compounds and volatile organic compounds during the ripening, from green to overripe fruit, of five strawberry cultivars ('Asia', 'CIVN 766', 'Aprica', 'Clery' and 'Malwina'). Apart from the content of phenolic compounds and VOCs, this dataset also includes the colour parameters of the fruit and peroxidase and polyphenol oxidase activity. Our results showed that the accumulation of secondary metabolites (phenolic and volatile organic compounds) significantly changed during the ripening process for all of the studied cultivars. When it came to the VOCs content, the content of aldehydes decreased during fruit ripening, and the accumulation of esters increased. Our results also showed that the ripening process differs among cultivars, and it is therefore it necessary to define ripening indicators separately for each cultivar.20242024-05-08 15:00:34Neznano156110sl