Scientists at TU Müchen have clarified how the typical aroma of the strawberry arises. The unmistakable scent of the strawberry appears to consist of a dozen different fragrances. Of these, one component is especially important: HDMF (4-Hydroxy-2,5-dimethyl-3(2H)-furanon), also known as furaneol. Professor Wilfried Schwab explains: "In a ripe strawberry the share of this component is especially high, with up to 50 milligrams per kilo, and this puts it above the aroma threshold value. It gives the aroma of the ripe fruits their caramel like character."
HDMF is also present in pineapples and tomatoes. The plants form the scent substance from fructose in a number of steps. The results of the research open a new synthetic road for strawberry aroma. This could now be made biosynthetically from fruit sugar, to refine drinks or yoghurt for instance.