11 research outputs found
Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles
The effects of production methods and storage on the chemical constituents of apple pekmez
Burstingâbubble flow microextraction combined with gas chromatography to analyze organophosphorus pesticides in aqueous samples
Pathway Analysis of Branched-Chain Ester Biosynthesis in Apple Using Deuterium Labeling and Enantioselective Gas ChromatographyâMass Spectrometry
Factors influencing sweet taste in apple
Sweet taste is a major determinant of apple fruit as driving a large part of consumer preferences. As a consequence, increase in sweetness is very frequently one of the targets in breeding programs and is a key parameter for evaluating apple quality. Its perception can be modulated by several factors, and it is important to understand the individual impact of each of them and the processes involved in order to interpret it better.
This chapter reviews the studies of the past two decades dealing with apple and specifically its composition and the related sweet perception. It proposes an overview of the different aspects influencing sweet taste perception. First, global and sugar compositions of apple fruit are characterized followed by the definition of the principal relative methods of measurements. Then, a part is dedicated to the input brought by sensory analysis in apple sweet taste perception. Finally, the influences of volatile compounds and then texture on sweet taste perception are expose