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National Agricultural Library
U.S. Department of Agriculture
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  4. CROP SENSORY QUALITY: BASIC UNDERSTANDING AND INSTRUMENTAL ASSESSMENT

CROP SENSORY QUALITY: BASIC UNDERSTANDING AND INSTRUMENTAL ASSESSMENT

Objective

Identify key volatile compounds that impact the sensory quality of rice, catfish, and fresh-cut fruit. Determine the impact of genetic, pre-harvest and post-harvest factors on the oxidative and metabolic processes responsible for production of these key volatiles. Through application of state-of-the art technologies, develop rapid methodologies for assessment of sensory quality based on measurement of key volatile compounds and their precursors.

Investigators
Grimm C C
Institution
USDA - Agricultural Research Service
Start date
2000
End date
2005
Funding Source
Agricultural Research Service
Project number
6435-44000-063-00D
Accession number
403903
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