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United States Department of Agriculture

Agricultural Research Service

Title: Fruit Flavor, Volatile Metabolism and Consumer Perceptions

Author
item Baldwin, Elizabeth

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: May 9, 2001
Publication Date: December 17, 2001
Citation: Baldwin, E.A. Fruit flavor, volatile metabolism and consumer perceptions. Knee, M., editor. CRC Press LLC, Boca Raton, FL. Fruit Quality and its Biological Basis. 2002. p. 89-106.

Technical Abstract: Consumers have become increasingly dissatisfied with the flavor of fruits and vegetables. While first time purchases are often based on appearances, repeat buys are related to internal quality characteristics such as texture and flavor. Fruit flavor can be evaluated using instrumental techniques that identify and measure levels of sugar, acid, flavor volatiles and other rcompounds that are thought to affect the taste and aroma of a food. These techniques include gas and liquid chromatography, mass spectrometry, and other methods. Confirmation by trained descriptive sensory panels is necessary, however, before flavor impact compounds can be positively identified. Ultimately, consumer panels are useful to determine taste and flavor preferences. Finally, flavor of fruits can be affected by pre- harvest factors, harvest maturity, and postharvest handling techniques.

Last Modified: 10/23/2014