Aroma strawberry juice

The concentrations and OAV of odorants detected in strawberry juice are given in Table 6.41. To confirm that these compounds are actually the key aroma compounds, they were dissolved in a model juice matrix of pH 3.5 [75]. Sensory evaluations showed that the intensities of the fruity, sweet and green odour notes of the model were nearly as high as those of the natural juice. Only the fresh strawberry note was somewhat lower in the model. 

Medas and Simatose [4.13] and Sauvageot and Simatose [4.14] arrived at similar conclusions for strawberries and orange juice. The freezing rate changed the RM and the rehydration differently for different types. Also, the retention of aroma depends not only on the freezing rate but also on the layer thickness of the juice, the original... 

The taste of fresh kiwi fruit is refreshing with a very clean acid juice. Its aroma is green like a fresh cut apple with fresh strawberries and gooseberries. Overripe, stale or cooked kiwis have lost their refreshing green, acid character and develop a dull, fatty, estery fruity, non characteristic flavour. 

---