Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds.

ABSTRACT: Sweetness is one of the main drivers of consumer preference, and thus is given high priority in apple breeding programmes. Due to the complexity of sweetness evaluation, soluble solid content (SSC) is commonly used as an estimation of this trait. Nevertheless, it has been demonstrated that SSC and sweet taste are poorly correlated. Though individual sugar content may vary greatly between and within apple cultivars, no previous study has tried to investigate the relationship between the amount of individual sugars, or ratios of these, and apple sweetness. In this work, we quantified the major sugars (sucrose, glucose, fructose, xylose) and sorbitol and explored their influence on perceived sweetness in apple; we also related this to malic acid content, SSC and volatile compounds. Our data c

SUBMITTER: Aprea E 

PROVIDER: S-EPMC5359574 | biostudies-literature | 2017 Mar

REPOSITORIES: biostudies-literature