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Volatile compounds in strawberries could make processed food naturally sweeter

Researchers from the University of Florida say that they have pinpointed the exact compounds in strawberries that give the fruit its sweet flavour.

Strawberry breeders at the University are currently researching ways to create more flavourful varieties of the fruit, and hope to eventually use those compounds to make processed food naturally sweeter – eliminating the need for artificial sweeteners, and significantly lessening sugar content.

Following extensive biochemical testing and the hosting of consumer taste panels, the researchers identified 30 compounds within strawberries that consumers love. They also identified six volatile compounds that add to consumers’ perception of sweetness in a strawberry – independent of any type of sugar contained in the fruit.

Michael Schwieterman, a postdoctoral researcher and lead author of the paper says that in addition to enabling food manufacturers to make processed food naturally sweeter in the future, the group’s plant breeders are already employing the findings to create consumer-preferred flavours now.

“When we find these specific volatiles, it will help us produce cultivars that we know have a good chemical profile and should be perceived as much sweeter, with better flavour,” he said.

The six volatiles have now been added to a growing collection of sugar-independent, flavour enhancing compounds found in fruits, vegetables and herbs that researchers at the University’s Institute of Food and Agricultural Sciences are currently focusing on.

 

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