İçerik:

Sensory Evaluation
Taste Components
Aroma Components
Relating Sensory to Chemical Data

Factors that can Affect Flavor of Fruits and Vegetables:
Effect of genetics on flavor
Effect of Pre-harvest Factors
Effect of Harvest Maturity
Effect of Postharvest Handling

Flavor of some Popular Fruits and Vegetables:
Apple
Peach (Prunus persica)
Small Fruits

Flavor
Elizabeth A. Baldwin
USDA/ARS, Citrus and Subtropical Products Laboratory, Winter Haven, FL

Introduction: The quality of fresh produce has traditionally been based on external characteristics of size, color, and absence of surface defects. Fruit and vegetable breeders select for color, size, disease resistance, yield and other easily quantified horticultural traits. Because flavor and texture characteristics were not a part of the selection process, improvements in these quality attributes have not kept pace with the more easily quantified traits. Public and industry organizations are increasingly concerned with the public’s growing dissatisfaction over the flavor and texture of some horticultural produce

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