What's the difference between strawberries and raspberries by sja20118

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									            Nancy Lowry, Professor of Chemistry, Hampshire College, Amherst MA. 2005


What’s the difference between strawberries and raspberries?

Well, first there is texture, size of the seeds, fragility and shelf life. But most important,
there is aroma and flavor. And aroma and flavor always have an organic chemical source.

Strawberries                                     Raspberries

Over 360 volatile organic compounds have         Over 226 organic chemical compounds
been identified in strawberries. The             have been identified in raspberries. The
“character impact” compounds are                 “character impact” compound is known as
                                                 raspberry ketone:
                           O
                                                                                 O
                                O
              ethyl hexanoate
                                                           HO
                       O
                                                      4-(p-hydroxyphenyl)-butan-2-one
                           O                                 (raspberry ketone)
              ethyl butanoate


             And particularly:

            H 3C       O        CH3



                   O       OH
                  furaneol
         and its methyl derivative

            H 3C       O        CH3



                   O       CH3
                   mesifurane

Other volatile compounds in strawberries and raspberries contribute to and modify their
characteristic tastes. They also each contain sugars (sucrose, glucose, and fructose) and
acid (citric acid).

Interestingly enough, blackberries don’t have a signature compound or set of compounds
that can be identified as typical of blackberry taste, although over 245 volatile
compounds have been isolated from them, many of which contribute to their taste.

There you have it!
Selected Bibliography:

Elizabeth A. Baldwin. Flavor USDA/ARS, Citrus and Subtropical products Laboratory,
    Winter Haven, FL. http://www.ba.ars.usda.gov/hb66/023flavor.pdf
Henk Maarse, ed. Volatile Compounds in Foods and Beverages. Marcel Dekker, Inc.,
    New York.. 1991


    Nancy Lowry, Professor of Chemistry, Hampshire College, Amherst MA. 2005

								
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