Strawberries and sweetness; Crop homogeneity

Strawberry compounds enhance ‘sweetness’
Researchers have isolated naturally occurring compounds in strawberries that heighten tasters’ perception of sweetness independent of actual sugar levels, according to a study published in Plos One. Strawberries may offer potential as a way to add the perception of sweetness to foods without using additional sweeteners.

In the study, researchers grew 35 kinds of strawberries over two seasons, then asked a panel of 166 tasters to evaluate …