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Is the flavor of a strawberry concentrated in certain parts of the fruit, or is it distributed evenly throughout?
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I read that a difference in sugar (fructose,hexose,etc) distribution is responsible for certain parts of the strawberry being sweeter. Supposedly the distribution of acids (citric and malic acid) is homogeneous throughout the fruit, and the parts with higher sugar concentration balance out the taste of the acids. But is there any evidence that the compounds responsible for the characteristic strawberry taste (other than the sugars and acid) are concentrated in certain parts of the strawberry?
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- 8 months ago
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