Author
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Beaulieu, John |
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Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 10/30/2008 Publication Date: 10/21/2010 Citation: Beaulieu, J.C. 2010. Factors affecting sensory quality of fresh-cut produce. Book Chapter. 115-143. Interpretive Summary: The book will cover from the basics to the more recent innovations in fresh-cut fruit and vegetable processing in a multidisciplinary approach by worldwide leading experts from different disciplines, who will outline both theoretical and practical aspects using a multidisciplinary approach. The book will be useful to experts, other readers, and the industry. All existing books on the subject have been published in 2002 or before. The fresh-cut fruit and vegetable sector has been the fastest growing supermarket and food service component in the fresh produce industry in the last five years. Authors will present up-to-date coverage of research in their field in their respective topic. This chapter covers scientific knowledge on the different agents affecting sensory acceptance by consumer, as well as traditional and recent trends in fresh-cut fruit and vegetable processing that allow extending sensory shelf life. New insights regarding diffusional losses of volatiles from cut fruit surfaces are explored. Novel means to visualize several correlations between physiological parameters in stored fresh-cut cantaloupes with volatile compounds and trained sensory evaluations are also presented. Technical Abstract: The book will cover from the basics to the more recent innovations in fresh-cut fruit and vegetable processing in a multidisciplinary approach by worldwide leading experts from different disciplines, who will outline both theoretical and practical aspects using a multidisciplinary approach. The book will be useful to experts, other readers, and the industry. All existing books on the subject have been published in 2002 or before. The fresh-cut fruit and vegetable sector has been the fastest growing supermarket and food service component in the fresh produce industry in the last five years. Authors will present up-to-date coverage of research in their field in their respective topic. This chapter covers scientific knowledge on the different agents affecting sensory acceptance by consumer, as well as traditional and recent trends in fresh-cut fruit and vegetable processing that allow extending sensory shelf life. New insights regarding diffusional losses of volatiles from cut fruit surfaces are explored. Novel means to visualize several correlations between physiological parameters in stored fresh-cut cantaloupes with volatile compounds and trained sensory evaluations are also presented. |
