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.
ENHANCEMENT OF FRUIT AND FRUIT PRODUCT FLAVOR QUALITY USING ANALYTICAL/SENSORY METHODS
Objective
Investigators
Plotto, Anne
Institution
USDA - Agricultural Research Service
Start date
2009
End date
2010
Funding Source
Project number
6621-41440-004-00D
Accession number
418613
Commodities