## 2 Results and Discussion  
Among all of the maturation stages in the three varieties, a variety of VOCs composed of 42.5% esters, 25% alkanes, 20% terpen, 7.5% alcohols, 2.5% aldehydes, and 2.5% acids were identified. These results are consistent with those of [PERSON], [PERSON], [PERSON], [PERSON] and [PERSON] [1] where the most representative chemical families of strawberry fruits are esters and terpen. Looking at the results in a more detailed way shows patterns of increase and decrease of different VOCs over the course of the seven maturation stages analyzed for each variety. In the Albion variety, \(\alpha\)-muurolene, octocyclohexane, and tetradecane had significantly higher concentrations during the first maturation stages (AL0, AL1 and AL2), then butanoic acid methyl ester increased in abundance in stages AL3-AL6 (Table 1). Linalool also increased in concentration with increasing fruit maturity. This corresponds with previous reports, which clearly state that this VOC is characteristic of mature fresh strawberry fruits [16]. On the other hand, \(\alpha\)-muurolene was at its maximum level during stage AL0 and decreased in concentration with increasing maturation. Decreasing \(\alpha\)-muurolene as fruits mature has been reported for avocado _Persea Americana_[17] [PERSON], et al. [18] detected \(\alpha\)-muurolene as one of the key VOCs of fruits of green strawberry _Fragaria viridis_ Weston. Butanoic acid methyl ester, which reached its highest concentration during stages AL3-AL6, has been reported as a key VOC in this variety [19; 20], and there are studies that define butanoic acid methyl ester as highly important in the characteristic aroma of other varieties of strawberries such as var. Fortuna and var. Camarosa [21; 22]. One implication of this series of results in Albion variety is that it opens up the possibility of using the concentration of VOCs such as linalool, \(\alpha\)-muurolene, and butanoic acid methyl ester as indicators to measure the maturity level of fresh strawberry fruits, offering a cue of optimal timing of harvest. However, we must be cautious, since these findings may not be transferable to other varieties. In the Festival variety, tetradecane was the VOC with the highest concentration during stages FE1 and FE2, the compound with the highest concentration was nonadecane, and in stages FE3-FE6, the compound with the highest concentration was hexanoic acid methyl ester (Table 2). Butanoic acid methyl ester increased in concentration during the maturation of the strawberry fruits and was the compound with the highest concentration during those stages, which suggests that this a key compound that could be used as an indicator of maturity in this variety. It has been reported to be the main compound responsible for the fruity aroma of many strawberry varieties, participating actively in the aromatic profiles of four strawberry varieties: Camaroosa, Crystal, Monterey, and Portola (2013). On the other hand, 3-hexen-1-ol, acetate, (_E_)- which is also an esterified compound, presented its maximum concentration in stage FE3. This shows that not all compounds from the ester family present high concentrations in mature stages. This is interesting since most studies report that these esters are found in high concentrations in mature fruits ([PERSON] et al., 2018), but our results show that not all esters have the same behavior, and only some may be useful as indicators of complete maturity.