ISHS Acta Horticulturae 538: Eucarpia symposium on Fruit Breeding and Genetics
COMPARISON OF SENSORY PERCEPTION AND INSTRUMENTAL ANALYSIS |
| Authors: | E. Hoberg, D. Ulrich |
| Keywords: | taste, aroma, HPLC, gas chromatography |
| DOI: | 10.17660/ActaHortic.2000.538.76 |
| Abstract:
With a saturated market and high competition pressure, the flavour of fruits and vegetables becomes increasingly important for the consumer’s decision to buy a distinct foodstuff. But flavour is a very complex character, based mostly on multiple and interacting chemical components in the fruits or vegetables. The concentration and the composition of flavour impact compounds, and therefore flavour itself, are subject to different environmental and cultivation factors which cause much variability. This makes it quite difficult for the breeder to use human senses as the natural instrument for flavour evaluation and selection. In addition, breeders need objective analytical methods as a selection tool for flavour quality. For the instrumental evaluation of sensory quality, different methods can be used. However, the breeder has to take into consideration that all other methods, except human sensory evaluation, can only detect and reflect a limited part of the total flavour sensation. These aspects are important and decisive for the breeders’ selection success. An analytical overview of the distinct components of the human perception is given followed by short descriptions of the corresponding analytical methods. | |
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