Abstract
This chapter presents the classification of fruit and vegetable varieties by chemical analysis of fragrance substances. In distinguishing fruit and vegetable varieties, fragrance is an important characteristic. It is evaluated by the panel as sensory scores. The evaluation is reproducible and reliable by the experienced panel. Fragrance is important for fruit and vegetable crops as the quality character. The kind and strength of fragrance are sometimes claimed to characterize new varieties. But fragrance has been beyond objective measurement, and left for the experienced panel for evaluation. Development of chemical analysis and advanced statistical techniques has realized a hope to establish objective and reliable evaluation.
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