SRC-STRAWBERRY-2023 · REVIEW
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 · Molecules
Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the day. Open licence reported by the publisher: CC BY 4.0. SmellBook publishes only the citation and its own claim, never the work’s text.
Reviewed 2026-10-02 · corrections 0
Volatile classes behind strawberry aroma ↗
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.Permanent identifier smellbook:source:strawberry-volatiles-2023 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 349.