Strawberries come in many shapes and sizes. Some are sliced and some are dipped in chocolate. Some are sweet and some are sour. Regardless of the differences, any strawberry is refreshing on a hot summer day. In part two of our Flavors of Summer series, we explore why strawberries taste so good. You might be surprised to learn this popular fruit is made up of more than 350 molecules, with as many as 30 of those molecules contributing the most to the flavor.

A recent article from The Conversation explains that a strawberry’s taste is heavily dependent on the balance of acidity and sweetness. According to the article, “As strawberries ripen, their sugar content rises from about 5% in unripe green fruit to 6-9% on ripening. At the same time, the acidity decreases, meaning ripe strawberries taste much sweeter.” Controlling this ripening process is the hormone auxin.

Along with taste, a strawberry’s sweet scent plays a major role in its flavor.

A 1997 study conducted by the German Research Centre for Food Chemistry found six key flavor compounds in the strawberry-like odor of a fresh strawberry juice created with what the researchers determined as the 12 most important odorants in a strawberry. These compounds are: (Z)-3 hexenal, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, methyl butanoate, ethyl butanoate, methyl 2-methypropanoate, and 2,3-butanedione. The scientists were able to identify these six main compounds following a series of tests where they created mixtures with 11 of the 12 odorants. Subjects noticed a clear difference in flavor with the exclusion of any one of these six compounds.

From this study, researchers were able to characterize basic sensory impressions of strawberries including a caramel-like scent caused by mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone) and furaneol (2,5-Dimethyl-4-hydroxy-3(2H)-furanone), which we have explored deeper in the past, as well as a fruity scent from esters.

Esters are organic compounds that react with water to produce alcohols and organic or inorganic acids. Esters like methyl butanoate and ethyl butanoate are not unique to strawberries. In fact, esters are responsible for the aroma of many fruits. For example, isopentyl acetate is an ester in bananas and ethyl butryrate is present in pineapples.

While 20-30 molecules in strawberries have a tremendous influence on taste and smell, they are just part of the overall flavor of this fruit. When thinking about a refreshing strawberry, the image that comes to mind is different from person to person. One individual may like a hardy bright red and another might prefer smaller strawberries. Even the way a strawberry is cut affects the flavor whether it is down the middle, around the stem, etc.

So we ask you, what is your idea of a perfect strawberry? Do you think you would notice a missing flavor compound in a strawberry? Are there any other fruits that spark your curiosity about how they get their flavor? Share your thoughts with us below!

The Flavor and Extract Manufacturers Association of the United States (FEMA) was founded in 1909 and is the national association of the U.S. flavor industry. FEMA’s membership is comprised of flavor manufacturers, flavor users, flavor ingredient suppliers, and others with an interest in the U.S. flavor industry. The association is committed to ensuring a safe supply of flavor ingredients used in foods and beverages enjoyed by billions of men, women, and children around the world.