Sugar alcohol fruit

Sugars, acids and aroma compounds contribute to the characteristic strawberry flavour [85]. Over 360 different volatile compounds have been identified in strawberry fruit [35]. Strawberry aroma is composed predominately of esters (25-90% of the total volatile mass in ripe strawberry fruit) with alcohols, ketones, lactones and aldehydes being present in smaller quantities [85]. Esters provide a fruity and floral characteristic to the aroma [35,86], but aldehydes and furanones also contribute to the strawberry aroma [85, 87]. Terpenoids and sulfur compounds may also have a significant impact on the characteristic strawberry fruit aroma although they normally only make up a small portion of the strawberry volatile compounds [88, 89]. Sulfur compounds, e.g. methanethiol. 

Primitive people very likely encountered vinegar-like liquids in hollows in rocks or downed timber into which berries or fruit had fallen. Wild yeasts and bacteria would convert the natural sugars to alcohol and acetic acid. Later, when eady peoples had learned to make wines and beers, they certainly would have found that these liquids, unprotected from air, would turn to vinegar. One can postulate that such eady vinegars were frequendy sweet, because the fruit sugars would have been acted on simultaneously by both bacteria and yeast. Only since the middle 1800s has it been known that yeast and bacteria are the cause of fermentation and vinegar formation. 

Sugar alcohols occur in some fruits and are produced industrially as food ingredients. 

Polyols or sugar alcohols occur in nature and are produced industrially from the corresponding saccharides by catalytic hydrogenation. Sorbitol, the most widely distributed natural polyol, is found in many fruits such... 

Multiple odiers Apple, bamboo, sugar cane, citrus fruit, etc. alcohols (C26-C30) Palmitic acid triacylglycerols Variable (hydrocarbons, wax esters)... 

Hayward fruit also contain m o-inositol, a hexahydric sugar alcohol. The myo-inositol level in the Hayward fruit, which was reported to be 153 mg/100 g FW, is higher than commonly consumed fruits, including orange, grapefruit, and mandarin orange (Sanz et al, 2004). 

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