furaneol

Some sulfur compounds and a complex caramel-like oxygen-containing ring, furaneol also characteristic of pineapple, round out strawberry aroma.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In addition to adding a distinctly alkaline taste (like that of baking soda), alkaline treatment reduces the levels of roasty, caramel-like molecules (pyrazines, thiazoles, pyrones, furaneol) and of astringent, bitter phenolics, which now bond to each other to form flavorless dark pigments.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

An important element of ripe-tomato flavor is provided by the aroma compound furaneol, which resembles sweet-savory caramel it also contributes to the flavors of ripe strawberries and pineapples.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Some sulfur compounds and a complex caramel-like oxygen-containing ring, furaneol also characteristic of pineapple, round out strawberry aroma.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

An important element of ripe-tomato flavor is provided by the aroma compound furaneol, which resembles sweet-savory caramel it also contributes to the flavors of ripe strawberries and pineapples.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

In addition to adding a distinctly alkaline taste (like that of baking soda), alkaline treatment reduces the levels of roasty, caramel-like molecules (pyrazines, thiazoles, pyrones, furaneol) and of astringent, bitter phenolics, which now bond to each other to form flavorless dark pigments.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

At the same time, a number of desirable volatiles are augmented by the heat and mixing, notably those with roasted, caramel, and malty aromas pyrazines, furaneol, maltol.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

At the same time, a number of desirable volatiles are augmented by the heat and mixing, notably those with roasted, caramel, and malty aromas pyrazines, furaneol, maltol.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

A variety that was not a part of this breeding program that naturally has higher levels of furaneol is sold under the name of "Fabulous."

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The gene that controlled the level of furaneol was identified and incorporated into breeding programs.

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