The Chemistry of Strawberries: Structure and Aroma

This lecture explores the organic compounds responsible for the aroma, color, and sweetness of strawberries. It covers the structure of anthocyanins, the role of furaneol in aroma, and the impact of ripening on sugar content and acidity. The lecture also delves into diastereoisomers and Fischer nomenclature, discussing molecules with multiple stereocenters and the representation of molecules in Fischer projections. Additionally, it examines the conformation of non-cyclic saturated compounds, focusing on the energy barriers in ethane conformations and the strain in cycloalkanes. The discussion extends to cyclopropane, cyclobutane, and cyclohexane conformations, highlighting the stability factors and interconversions between different conformers.