CLM-STRAWBERRY-001 · VERIFIED
A review reports that fresh strawberries contain more than 360 volatile compounds, including esters, furans, terpenes, alcohols, aldehydes, ketones and sulfur compounds, and that terpenoids, furanones and sulfur compounds, though far less concentrated than the esters, have a considerable impact on how their aroma is perceived.
Compound classes rather than individual key odorants; the review also covers how drying changes the profile.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 36955913407.
active · reviewed 2026-10-02 · corrections 0
Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Germana Borsetta, Giovanni Caprioli, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Agnese Santanatoglia, Gianni Sagratini, Sauro Vittori & Ahmed M. Mustafa
DOI 10.3390/molecules28155810Permanent identifier smellbook:claim:volatile-classes-behind-strawberry-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.