Abstract
Strawberry flavour, one of the most complicated fruit flavours, has been extensively studied. The different techniques applied to strawberry flavour analysis are critically reviewed. Amongst these numerous flavour components there are some with significant commercial value, so strawberries or strawberry cells have been used in order to study the biosynthesis of these compounds. Attention is given to those biosynthetic studies as a basis for an alternative way to produce natural strawberry flavour.
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