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Strawberry — Ingredient · Foodgeist
Ingredient
Strawberry
The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria (collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit
Cook with Strawberry
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The garden strawberry (or simply strawberry; Fragaria × ananassa) is a widely grown hybrid species of the genus Fragaria (collectively known as the strawberries). It is cultivated worldwide for its fruit. The fruit (which is not a botanical berry, but an aggregate accessory fruit) is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates. Artificial strawberry aroma is also widely used in many industrial food products. As strawberry flavor and fragrance are popular characteristics for consumers,they are used widely in a variety of manufacturing, including foods, beverages, confections, perfumes and cosmetics. Sweetness, fragrance and complex flavor are favorable attributes. In plant breeding and farming, emphasis is placed on sugars, acids, and volatile compounds, which improve the taste and fragrance of a ripe strawberry. Esters, terpenes, and furans are chemical compounds having the strongest relationships to strawberry flavor and fragrance, with a total of 31 volatile compounds significantly correlated to favorable flavor and fragrance [Wikipedia]
Highlighted compounds are flavor-active · click to view molecular profile
Elderberry
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
strawberry yoghurt→ allows →yeast growth
duration: 7 days
“In samples which contained strawberry, yeasts were grown and coliforms disappeared after 7 days of storage.”
home processing→ had a significant effect →reducing residues in tomato sauce and strawberry jam
“Home processing of fortified tomato and strawberry samples had a significant effect on reducing residues in tomato sauce and strawberry jam, where the reduction reached 100%.”
cypermethrin→ had the highest residue value →in strawberry jam
“The average values of pesticide residues detected in the tested samples ranged from 0.006 to 0.568 mg kg^-1, where it was found that cypermethrin had the highest residue value and appeared in strawberry jam obtained from the market.”
What science says
compound effect
“lipid peroxidation in the form of malondialdehyde and hydroxynonenal (-14%, p < 0.01)”
“especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butanoate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fruity), and 2,3-butanedione (buttery) as the key flavor compounds in the typical strawberry-like odor of the juice.”
“especially the six compounds (Z)-3-hexenal (green), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like, sweet), methyl butanoate (fruity), ethyl butanoate (fruity), methyl 2-methylpropanoate (fruity), and 2,3-butanedione (buttery) as the key flavor compounds in the typical strawberry-like odor of the juice.”