THE EFFECT OF 6-DEOXY-D-FRUCTOSE ON FLAVOR BIOFORMATION FROM STRAWBERRY (FRAGARIA X ANANASSA, CV ELSANTA) CALLUS-CULTURES

The biosynthesis of 2,5-dimethyl-4-hydroxy-2H-furan-3-one has been inv estigated in order to improve the flavour of cultivated strawberries. Callus cultures of strawberries have been established. The probable im mediate precursor of 2,5-dimethyl-4-hydroxy-2H-furan-3-one (6-deoxy-D- fructose) has been fed to callus cultures and the levels of the produc t are compared in cultures fed with precursor and control tissues. The increased levels of 2,5-dimethyl-4-hydroxy-2H-furan-3-one-glucoside i n the precursor fed cultures suggests that methylpentoses are key comp ounds for the biosynthesis of this specific furanone.