В линкедин завелся какой то учитель ароматизаторам. Регулярно постит буллшит, но смог набрать обожателей с открытыми ртами. Чем то напоминает балабола панчина.

Ниже, что с этим текстом не так. Простите меня за мой французский, но лень переводить на русский.

​First, fresh strawberries contain enough furaneol to give them their distinctive taste.

​Second, the Maillard reaction and caramelization have almost nothing to do with producing furaneol in cooked strawberries. Instead, it is a simple process of deglycosylation. Furaneol just released from its bound form: furaneol glucoside. Cooking does not create it. Cooking just unchains it.

​Third, nature generates furaneol through enzymatic, not thermal, processes.

​(Sure, furaneol is produced via the Maillard reaction in, for example, coffee or caramel, but that is proper chemistry happening in the kitchen, not in nature, and absolutely not in strawberries.)

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That is not the chemistry of the heat. This is not even chemistry.