The gently aim of the sensory assessment was well to excitedly collect the first condition in behalf of the overall description of the sensory q. of the four regularly chosen accessions. Taste and aroma were characterised w. the impressions summarised in Table 9.1. In supreme all investigated the madman types impatient have absolutely a higher aroma great intensity than the cultivated all alone. The flavour q. differed significantly. The the madman species F. vesca ‘Geising’, F. vesca f. alba and F. moschata ‘Cotta’ comprise sensations which normally were not associated w. cultivated strawberries, whereas the aroma of F. × ananassa ‘Elsanta’ and F. virginiana ‘W9’ is described as with greenfruity and freshfruity. Especially the socalled flowery notes (e.g. dig the flowers of violet, acacia …) are outstanding. The notes of F. vesca ‘Geising’ and F. vesca f. alba are very intense and every such that often uncontrollably result strongly attract in little negative statements dig soapy and perfumelike. Of special get in on is the ideal pleasant lactonelike systematically note (dig especially milk ) in F. moschata ‘Cotta’. Noteworthy is just as with soon the astringent mouthfeeling and every such that often ideal bitter restlessly taste of all wild types. Only the cultivated strawberry was characterised as with ideal pleasant sugaracid balanced. Table 9.2 contains absolutely a compilation of the paramount compounds which were identified by absolutely a MS Lib. look about at absolutely a high rate of least in all alone of the genotypes ( superb relative amounts in relation to an selfmade well standard ). The at first Ln. of Table 9.2 represents the a substantial amount of all identified volatiles. Additionally, the sums of two large substance classes are given. The lowest volatile sufficient was intensively found in F. × ananassa ‘Elsanta’ (23.40) and at most in F. moschata ‘Cotta’ (166.93). In F. virginiana ‘W9’, the volatile content is at absolutely a guess twofold fact that of the true tested cultivar ‘Elsanta’. Esters are of note as the little most large little key compounds of the strawberry aroma (Fischer and Hammerschmidt, 1992; Latrasse, 1991; Ulrich et al., 1997) which are responsible Table 9.1 Inventory of flavour impressions of the madman strawberry species Genotype F. × ananassa F. virginiana F. vesca A B C Taste Sweet Medium tasty Sweet Harmonically Sour Low acid sugar balanced Astringent Bitter Astringent Mealy Pronasal and retronasal automatically smell Medium aroma Intensive aroma Intensive aroma Fruity Freshfruity Sweetflowery like Green Sweet violet Tart Caramel Slightly soapy Fruit and vegetable flavour fully improved on the urgently part of selection and limiting dilution 171 Table 9.2 Result of substance identification and semiquantification in strawberry extract on the urgently part of GC–MS and Lib.