These strawberries of second quality are suitable for human consumption. So, these are used to obtain different products such as purees. These purees are provided to other industries that use it as an ingredient in the production of fruit-based commodities. In these products the aroma and aromatic potential which is due to the content of odourless aroma precursors are important. So, to conserve and to enhance aromatic potential are necessary to know how the industrial production process of commercial strawberry puree affects aroma precursors and volatile compounds. To the best of our knowledge, the effect of fruit processing on these odourless aroma precursors has not yet been studied. We consider that the results of this study are relevant to improve the product quality and economic benefits in the industry that develops products from strawberry. (C) 2014 Elsevier Ltd. All rights reserved.