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Flavor and Color of Fruits as Affected by Processing

  • Chapter
Commercial Fruit Processing

Abstract

Flavor and color are critical factors in the evaluation of fruit products. Color and other appearance defects may cause a consumer to reject a product before tasting it, or more subtly, the appearance of a product may change flavor perception. If appearance is acceptable, flavor is the primary sensory characteristic used in judging the quality of fruit products. Thus, any fruit processor must be aware of the role of color and flavor in product quality and the controlling factors in maintaining these characteristics.

This chapter prepared for first edition by the late A. Lome Shewfelt

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  1. R. L. Shewfelt
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  1. Department of Food Science, University of Georgia, Experiment, Georgia, USA

    Jasper Guy Woodroof

  2. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor Shiun Luh

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Shewfelt, R.L. (1986). Flavor and Color of Fruits as Affected by Processing. In: Woodroof, J.G., Luh, B.S. (eds) Commercial Fruit Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7385-8_11

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  • DOI: https://doi.org/10.1007/978-94-011-7385-8_11

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