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Many fruit flavors contain significant quantities of aliphatic esters. Analyses often reveal frightening complexities, like finding more than 100 different aliphatic esters in strawberries. The two most common approaches to tackling this daunting problem, however, lie at opposite ends of the creative spectrum. One approach prizes simplicity over everything else; it would (perhaps) even go so far as to pick only one of the esters—normally the one that is most characteristic (but often relatively volatile).
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