CINECA IRIS Institutional Research Information System
IRIS is the IT solution to facilitate the collection and management of data and activities related to research product.
EnglishCorrelation between soluble solid content (SSC) and sweetness in apple is weak. Nevertheless SCC is commonly used as an estimation of sweetness because is easily measurable. We also found poor correlation between sugars (total or single sugars) and perceived sweetness in apple. Starting from the concept that sweetness perception is influenced by other sensory characteristics we explored the possible influence of volatile compounds on sweetness in apple. A combination between sensory and instrumental approach was used for this purpose. Single sugars (sucrose, glucose, fructose, xylose), sorbitol, malic acid, SSC and volatile compounds were measured in 40 apple batches and compared with sweetness as measured by a trained sensory panel. Using regression models we found that sugars, sorbitol, acids and SSC explain less than 60 % of perceived sweetness. Including volatile compounds into the model is possible to account for 92 % of sweetness variance in apple. In particular, several esters that are associated with fruity aroma positively contribute to the model for sweetness while other compounds such as 1-octen-3-one, 1-octen-3-ol, 6-methyl-5-hepten-2-ol and cis-3-hexen-1-ol associated to earthy-fungal or green-herbaceous odours give a negative contribution to sweetness. These results are a clear example of how sensory perception is regulated by multisensory response.
Aprea, E.; Charles, M.; Endrizzi, I.; Corollaro, M.L.; Betta, E.; Zambanini, J.; Biasioli, F.; Gasperi, F. (2017). Contribution of sugars and volatile components to perceived sweetness of apple. In: Innovations in Food Science & Technology Conference, Erding, Germany, 10-12 May 2017: 41 (FPT-06). handle: http://hdl.handle.net/10449/37234
| Citation: | Aprea, E.; Charles, M.; Endrizzi, I.; Corollaro, M.L.; Betta, E.; Zambanini, J.; Biasioli, F.; Gasperi, F. (2017). Contribution of sugars and volatile components to perceived sweetness of apple. In: Innovations in Food Science & Technology Conference, Erding, Germany, 10-12 May 2017: 41 (FPT-06). handle: http://hdl.handle.net/10449/37234 |
| Internal authors: | |
| Organization unit: | Department of Food Quality and Nutrition # CRI |
| Authors: | Aprea, E.; Charles, M.; Endrizzi, I.; Corollaro, M.L.; Betta, E.; Zambanini, J.; Biasioli, F.; Gasperi, F. |
| Title: | Contribution of sugars and volatile components to perceived sweetness of apple |
| Issue Date: | 2017 |
| Scientific Disciplinary Area: | Settore AGR/15 - Scienze E Tecnologie Alimentari |
| Keywords ENG: | Sugars Sensory analysis Sweetness Volatile compounds PLS regression |
| Language: | English |
| Nature of content: | Abstract in Atti di convegno/Conference abstract |
| Appears in Collections: | 03 - Conference object |
Files in This Item:
| File | Description | Type | License | |
|---|---|---|---|---|
| 2017 Aprea Abstract Book.pdf | N/A | Tutti i diritti riservati (All rights reserved) | Open AccessView/Open |
Copyright © 2020