Lecture

The Chemistry of Strawberries: Aroma, Color, and Sweetness

Description

This lecture delves into the compounds responsible for the aroma, color, and sweetness of strawberries, such as anthocyanins and pelargonidin 3-glucoside for color, furaneol and methoxyfuraneol for aroma, and auxin hormones for sweetness. It also explores the importance of organic chemistry in everyday compounds like strawberries, discussing the structure of anthocyanidins and the role of compounds like indole-3-acetic acid in ripening. Additionally, it covers the concepts of configuration, steroisomerism, and conformation, explaining the differences between geometric isomers, diastereoisomers, and enantiomers, and the significance of atom arrangement in space.

About this result
This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.