Project Number: 6621-41440-003-00
Start Date: Oct 31, 2004
End Date: Oct 19, 2009
Determine sensory threshold values in orange juice for numerous important volatile flavor components of citrus. Investigate the effect of other juice components on aroma theresholds, such as pectin, sugar and flavonoids. Develop analytical techniques using gas chromatography, mass-spectometry, olfactometry and electronic sensors to quantitatively monitor changes in citrus, tomatoes, tropical fruits and their products during processing and storage. Use multivariate analysis techniques to correlate sensory and analytical data to help processors produce and objectively evaluate value-added flavor fractions and juice products. Screen citrus and tomato breeding lines for flavor, color and nutritional quality traits to develop molecular markers.