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Factors Influencing Sweet Taste in Apple

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

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 exposed.

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Abbreviations

AOAC:

Association of Official Analytical Chemists

DA:

Descriptive analysis

ELS:

Evaporative light scattering

GC-MS:

Gas chromatography-mass spectrometry

HPLC:

High-performance liquid chromatography

LC:

Liquid chromatography

MS:

Mass spectrometry

PA:

Pulsed amperometry

SSC:

Soluble solid content

TDS:

Temporal dominance of sensations

TFA:

Trifluoroacetates

TMS:

Trimethylsilyl

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Authors and Affiliations

  1. BIOFORTIS Sensory and Consumer, Saint Herblain, France

    Mathilde Charles

  2. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all’Adige, TN, Italy

    Eugenio Aprea & Flavia Gasperi

Authors
  1. Mathilde Charles
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  2. Eugenio Aprea
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  3. Flavia Gasperi
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Corresponding authors

Correspondence to Mathilde Charles , Eugenio Aprea or Flavia Gasperi .

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Editors and Affiliations

  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Charles, M., Aprea, E., Gasperi, F. (2018). Factors Influencing Sweet Taste in Apple. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_80-1

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