STRAWBERRY FIELDS FOREVER

Scientists have figured out how to recreate the intense aroma of wild strawberries in a process involving an edible fungus. Compared to the store-bought variety, the smaller wild strawberry has become a sought-after ingredient for its intense aroma and taste. Researchers have created a naturally derived wild strawberry aroma by feeding a specific brown-rot fungus, Wolfiporia cocos, waste from the production of blackcurrant juice. The research, published in the Journal of Agricultural and Food Chemistry, demonstrated that by growing the fungus on a combination of blackcurrant pomace (pulp, seed and skins) and other substances, the culture released a strawberry-like aroma. It has the potential to be a sustainable, cost-effective way to create aromas used in natural flavouring agents.