Articles
FACTORS AFFECTING THE SENSORY PERCEPTION OF SWEETNESS AND ACIDITY IN KIWIFRUIT
Article number
297_64
Pages
489 – 500
Language
Abstract
Flavour is one of the factors influencing consumer acceptability of kiwifruit (Actinidia deliciosa). Sweetness and acidity are major contributors to kiwifruit flavour.
A study was made of the relationship between physicochemical factors and the sensory perception of sweetness and acidity in kiwifruit.
A method of regression, which uses transformed data, showed that sweetness and acidity could be predicted by a number of components, including soluble solids, fruit firmness and some volatile flavour compounds.
A study was made of the relationship between physicochemical factors and the sensory perception of sweetness and acidity in kiwifruit.
A method of regression, which uses transformed data, showed that sweetness and acidity could be predicted by a number of components, including soluble solids, fruit firmness and some volatile flavour compounds.
Sweetness of ripe fruit was associated with soft fruit and high intensities of volatile esters.
Soluble solids concentration, frequently used to indicate sugar content in fruit, was only one factor contributing to the explanation of sweetness of kiwifruit.
Tangy/acid flavour was associated with firm fruit and some esters.
Publication
Authors
K.L. McMath, V.J. Paterson, H. Young, R.D. Ball
Keywords
soluble solids, firmness, sweetness, acidity, volatile compounds, esters
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