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National Agricultural Library
U.S. Department of Agriculture
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  4. ENHANCEMENT OF FRUIT AND FRUIT PRODUCT FLAVOR QUALITY USING ANALYTICAL/SENSORY METHODS

ENHANCEMENT OF FRUIT AND FRUIT PRODUCT FLAVOR QUALITY USING ANALYTICAL/SENSORY METHODS

Objective

Develop and evaluate fruit and juice products for quality improvement to help U.S. fresh fruit industry and processors compete in a global market. Develop new techniques for evaluating citrus, tomato, tropical fruits and their products. Determine sensory thresholds on flavor compounds, determine interactions with other juice components and correlate information from sensory panels with quantitative data to help industry provide higher quality products and help the fresh fruit industry select high flavor cultivars.

Investigators
Plotto, Anne
Institution
USDA - Agricultural Research Service
Start date
2004
End date
2009
Funding Source
Agricultural Research Service
Project number
6621-41440-003-00D
Accession number
409072
Commodities
Produce
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