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Factors Influencing Sweet Taste in Apple

  • Mathilde Charles
  • Eugenio Aprea
  • Flavia Gasperi
Living reference work entry
Part of the Reference Series in Phytochemistry book series (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.

Keywords

Sugars Sensory Instrumental Interactions Prediction Apple 

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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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  1. 1.BIOFORTIS Sensory and ConsumerSaint HerblainFrance
  2. 2.Department of Food Quality and Nutrition, Research and Innovation CentreFondazione Edmund Mach (FEM)San Michele all’AdigeItaly

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