Die Grundlagen des natürlichen Erdbeeraromas

Wilfried Schwab; André Schiefner

doi:10.1007/s12268-013-0370-5

Die Grundlagen des natürlichen Erdbeeraromas

Translated title of the contribution: Food technology: The basics of the natural strawberry flavor

Wilfried Schwab, André Schiefner

Associate Professorship of Biotechnology of Natural Products

Technical University of Munich

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

Due to its abundance of taste and odour compounds the strawberry becomes more and more popular. But what makes the flavour of this fruit so extraordinary? Scientists from the Technische Universität München (TUM) provide an answer. They succeeded in the elucidation of the formation pathway of a key aroma chemical of strawberry fruit on the molecular level.

Translated title of the contribution	Food technology: The basics of the natural strawberry flavor
Original language	German
Pages (from-to)	687-689
Number of pages	3
Journal	BioSpektrum
Volume	19
Issue number	6
DOIs	https://doi.org/10.1007/s12268-013-0370-5
State	Published - Oct 2013

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abstract = "Due to its abundance of taste and odour compounds the strawberry becomes more and more popular. But what makes the flavour of this fruit so extraordinary? Scientists from the Technische Universit{\"a}t M{\"u}nchen (TUM) provide an answer. They succeeded in the elucidation of the formation pathway of a key aroma chemical of strawberry fruit on the molecular level.",

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Die Grundlagen des natürlichen Erdbeeraromas

Abstract

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