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United States Department of Agriculture

Agricultural Research Service

Title: The Flavor of Plums

Authors
item Gomez-Plaza,, Encarna - UNIV. OF MURCIA, SPAIN
item Ledbetter, Craig

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: March 5, 2010
Publication Date: July 21, 2010
Citation: Gomez-Plaza,, E., Ledbetter, C.A. 2010. The Flavor of Plums. In: Handbook of Fruit and Vegetable Flavors. John Wiley & Sons, Inc. p. 415-430.

Technical Abstract: New plum orchards are being planted at a rapid rate in several key world regions for future fresh and processed fruit production. Historically, plums have provided diverse culinary uses, with their specific utilization dependent on the types of plums being grown as well as the particular world region. In this chapter, the importance of plums and plum culture will be discussed. An overview of the various plum species used for food and beverage production will be provided, and representative cultivars of the various pomological classes will be named. We reviewed the published literature to identify and categorize the chemical compounds responsible for aroma in plum species, and further discerned the differing aroma profiles that emanate from the various plum species and hybrids. The major contributing aroma compounds for plums, both in terms of their quantification and odour units, will be discussed.

Last Modified: 10/1/2014