Strawberry is a favorite flavor of many people around the world and is heavily utilized in a wide range of food items, such as candy, ice cream, gelatin, glazes, and drink mixes. True strawberry flavor is obtained by concentration and distillation of fresh berries, but many synthetic versions of the flavor are also available. Enjoyment of strawberries, which come from plants in the genus Fragaria of the rose family Rosaceae, has a long history, but the large, sweet modern variety was not developed until the eighteenth century, when an accidental cross of a white-fruited variety from Chile and a red-fruited species from Virginia was produced. Strawberries are relatively simple to grow, but are easily damaged when picked or shipped, a fact that has contributed to the popular use of synthetic, rather than true, strawberry flavor in many commercial items.

© 1995-2019 by Michael W. Davidson and The Florida State University. All Rights Reserved. No images, graphics, software, scripts, or applets may be reproduced or used in any manner without permission from the copyright holders. Use of this website means you agree to all of the Legal Terms and Conditions set forth by the owners.
This website is maintained by our
Graphics & Web Programming Team
in collaboration with Optical Microscopy at the
National High Magnetic Field Laboratory.
Last modification: Tuesday, Jan 06, 2004 at 10:23 AM
Access Count Since September 19, 1995: 23199
Microscopes provided by:
Visit the Nikon website. Visit the Olympus Microscopy Resource Center website.