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THE EFFECTS OF SUGARS AND ACIDS ON CONSUMER ACCEPTABILITY OF KIWIFRUIT
Author(s) -
ROSSITER KAREN L.,
YOUNG HARRY,
WALKER SHANE B.,
MILLER MELISSA,
DAWSON DEBRA M.
Publication year - 2000
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.2000.tb00269.x
Subject(s) - actinidia deliciosa , flavor , aroma , sweetness , brix , food science , pulp (tooth) , chemistry , sugar , sensory analysis , horticulture , biology , medicine , pathology
A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pulp was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to simulate kiwifruit with a range of Brix and acid levels. Using sensory evaluation, flavor acceptability was found to increase with increasing Brix. As expected, perceived “ sweetness intensity” increased with increasing Brix. Acidity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence “ flavor intensity”, suggesting that aroma volatiles may be important contributors to kiwifruit flavor intensity.