Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

► A new strawberry spread was made with isomaltulose and fructose replacing sucrose. ► The ripeness of the raw strawberries influences the volatile profile of the spreads. ► Volatile profile varies with process variables (sugar, pectin, citric acid and time). ► Some esters and alcohols decrease and 13 compounds appear with the processing. ► Sucrose-isomaltulose, high pectin and citric acid seem to preserve the compounds best.