Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 9/18/2001
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: There is a need for a comprehensive reference source for the emerging fresh-cut fruits and vegetable industry. This chapter will be one of many highlighting a specific niche relevant to the fresh-cut industry. The biochemical, physiological, microbiological and quality changes in fresh- cut processing and storage are distinctly different from non-processed products. Considerable physiological and postharvest research on fresh- cuts has been conducted over the last ten years. However, very little work has been performed on flavor and aroma attributes. There is, therefore, an urgent need to survey recent literature in this and related fields in order to concisely summarize flavor and aroma aspects pertaining to fresh-cuts. Dissemination of such information for scientists, professionals, and the general public is necessary. The "Flavor and Aroma of Fresh-Cut Fruits and Vegetables" chapter is an extensive review of almost all peer review literature related to fresh-cut aroma and flavor, including associated literature required to back up scientific findings and expand ideas for areas of future research. Our chapter will also present new, formerly unpublished, research results emanating from two laboratories.