The Chemistry of Strawberries: Aroma, Color, and Sweetness

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.