the library

Strawberry

Fruit & berry· berry

15 of 25 compounds on file carry a paper the library can cite.

• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  75.08 to 188.74 µg/kg, p = 0.0053 — González-Domínguez et al. 2020, Foods (Table 1, Terpenes, row 'linalool')
• ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite

  14.37 to 48.06 µg/kg, p = 0.01 — González-Domínguez et al. 2020, Foods (Table 1, Esters, row 'ethyl butanoate')
• methyl hexanoatearomaesterMeasured in 11 of 338 ingredients.cite

  24.51 to 62.31 µg/kg, p = 0.0001 — González-Domínguez et al. 2020, Foods (Table 1, Esters, row 'methyl hexanoate')
• 2-methylbutyric acidaromaacidMeasured in 4 of 338 ingredients.cite

  30.71 to 64.72 µg/kg, p = 0.0017 — González-Domínguez et al. 2020, Foods (Table 1, Acids, row '2-methylbutanoic acid')
• hexyl acetatearomaesterreads as sweet ester odor (PubChem)Measured in 17 of 338 ingredients.cite

  OAV 1088.99 to 5245.43 at ripeness (8800.62 in F. vesca cv. Reine de Vallées) against a 2 µg/kg threshold — the largest OAV recorded anywhere in that table — Nunnally-Martínez et al. 2026, Plants (Table 2, column 'Hexyl Acetate', rows 'Ripe' for F. × ananassa cv. Dover, Starlette and Tudla)
• isovaleric acidaromaacidreads as acid taste (PubChem)Measured in 9 of 338 ingredients.cite

  4.63 to 109.32 µg/kg, p = 0.0001 — González-Domínguez et al. 2020, Foods (Table 1, Acids, row '3-methylbutanoic acid')
• methyl butyratearomaesterreads as apple-like odor (PubChem)Measured in 6 of 338 ingredients.cite

  99.63 to 142.21 µg/kg, p = 0.0002 — González-Domínguez et al. 2020, Foods (Table 1, Esters, row 'methyl butanoate')
• γ-decalactonearomaetherMeasured in 4 of 338 ingredients.cite

  measured across the sweetness panel; VIP 1.08 (2011–2012) and 1.12 (2013–2015) in the sweetness model — Fan et al. 2021, Horticulture Research (Table 1, row 'γ-Decalactone')
• dimethylhydroxy furanonearomareads as caramel flavor (PubChem)Measured in 7 of 338 ingredients.cite

  96.56 (Camarosa) to 456.97 (Festival) µg/kg; the most significant varietal difference in the table, p = 0.00001 — González-Domínguez et al. 2020, Foods (Table 1, Furanones, row 'furaneol')
• hexyl hexanoatearomaesterMeasured in 2 of 338 ingredients.cite

  95.45 to 303.79 µg/kg; the most abundant ester measured, p = 0.0063 — González-Domínguez et al. 2020, Foods (Table 1, Esters, row 'hexyl hexanoate')
• ethyl hexanoatearomaesterMeasured in 36 of 338 ingredients.cite

  19.26 to 28.48 µg/kg (not detected in Camarosa), p = 0.0006 — González-Domínguez et al. 2020, Foods (Table 1, Esters, row 'ethyl hexanoate')
• mesifuranearomaetherMeasured in 2 of 338 ingredients.cite

  27.83 to 39.80 µg/kg; present in all three varieties, difference not significant — González-Domínguez et al. 2020, Foods (Table 1, Furanones, row 'mesifurane')
• geraniolaromaalcoholreads as sweet rose odor (PubChem)Measured in 26 of 338 ingredients.cite

  151.63 (Camarosa) to 537.73 (Festival) µg/kg as 2-octanol equivalents — the largest single value in the table; p = 0.0001 between varieties — González-Domínguez et al. 2020, Foods (Table 1 (Volatile composition of three strawberry varieties grown in a soilless system), Terpenes, row 'geraniol')
• 2-HexenalaromaaldehydeMeasured in 31 of 338 ingredients.cite

  OAV 472.06 to 609.92 at ripeness against a 17 µg/kg odour threshold — Nunnally-Martínez et al. 2026, Plants (Table 2 (odor activity values for ripening berries), column '(E)-2-Hexenal', rows 'Ripe' for F. × ananassa cv. Dover, Starlette and Tudla)
• nerolidolaromaalcoholMeasured in 14 of 338 ingredients.cite

  5.91 to 51.77 µg/kg, p = 0.0001 — González-Domínguez et al. 2020, Foods (Table 1, Terpenes, row 'cis-nerolidol')