An investigation has been made of the volatile constituents of strawberry juice, i. e. the substances causing the aroma of the fruit. In addition to the so‐called fruit ethers, ethyl acetate, butyric ester (probably ethyl butyrate), a caproic ester, iso ‐amyl esters, other constituents, responsible for the “earthy” part of the strawberry flavour and odour, borneol, terpineol and probably isofenchyl alcohol and some other substances were identified.
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Coppens et al. (1939) studied this question.
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