Peach Flavor Research Articles

Influence of prolonged maceration on phenolic compounds, volatile profile and sensory properties of wines from Minutolo and Verdeca, two Apulian white grape varieties

Prolonged maceration was applied to two Apulian white grape cultivars, Minutolo and Verdeca. The impact of prolonged maceration (up to six months) on the quality of the wines was evaluated through characterization of phenolic, volatile and sensory profiles. Macerated wines presented a peak of extraction after 4 months, followed by a decrease probably due to precipitation/reabsorption. Extraction of seed phenols occurred during longer maceration times. Volatile profile was also modified, showing a different behavior at different maceration times. Oxidation and aging compounds appeared during maceration, that are unusual for traditional white wines. Furthermore, maceration successfully enhanced varietal identity of Minutolo. The terpene profile of Minutolo wines changed during maceration, with a maximum of terpenols after 1 month of maceration, while longer maceration added a pattern of oxidized terpenes. Sensory analysis highlighted clearly distinct profiles of wines, according to both cultivar and maceration time. A good attitude was observed of both varieties to undergo maceration. In particular, Verdeca appeared suitable for longer maceration times, with flowery, citrus and apricot notes after 4 months, while enhanced apricot notes were perceived after 6 months. On the other hand, Minutolo wine after 6 months of maceration was characterized by a marked astringency and peach flavor.

Effects of gamma irradiation on the sensory and metabolic profiles of two peach cultivars.

The suitability of commercial peaches for minimal processing (MP) is limited, mainly due to shortened shelf-life. Gamma irradiation has emerged in MP fruits as a promising technology. This study aimed to investigate the effects of gamma irradiation on the sensory and metabolic profiles of MP peaches from two cultivars - 'Forastero' (FT) and 'Ruby Prince' (RP) - and evaluate the relationship between both profiles. MP peaches were packaged and divided into two groups: one without additional treatment (K) and the other subjected to gamma irradiation (1.0 kGy, I- irradiation treatment), making a total of four samples (FTK, FTI, RPK and RPI). The sensory profile was carried out by an assessor panel. Metabolite analysis was accomplished by gas chromatography-mass spectrometry. Irradiation significantly affected color, homogeneity, peach aroma, total flavor intensity, peach flavor, sweetness and juiciness in FT, increasing their intensities. In the RP cultivar, irradiation increased brightness, total aroma intensity, peach aroma, and flavor and texture descriptors. Regarding metabolites, only malic acid and sucrose increased their concentrations in the irradiated samples. Partial least squares showed that sucrose was mainly correlated with sweet, total aroma intensity and peach flavors, and linked with FTI sample. Bitter along with peach aroma and total intensity flavor were associated with RPI sample. The applied dose accelerated the ripening process of the peach. The study highlights the importance of complementing sensory analysis with metabolomics tools to optimize fruit quality in minimally processed peaches. © 2023 Society of Chemical Industry.

Chilling-induced peach flavor loss is associated with expression and DNA methylation of functional genes

IntroductionFlavor is a major contributor to consumer preference. Despite being effective at extending the fruit’s commercial life, cold storage also results in a significant loss of flavor volatiles. To date, there has been few studies on the metabolic dynamics and the mechanism underlying the regulatory networks that modulate flavor loss during cold storage for fruit. MethodsThe volatile contents were detected by Gas Chromatography–Mass Spectrometer (GC–MS). Weighted gene co-expression network analysis (WGCNA) was used to identify structure genes and transcription factors (TFs). DNA methylation was analyzed by whole-genome methylation sequencing during cold storage. ResultsWe generated a temporal map, over hourly to weekly timescales, for the effects of chilling on flavor volatiles by combining metabolome, transcriptome, and DNA methylome in peach fruit. Based on the big data analysis, we developed a regulatory network for volatile formation and found that a decrease in volatiles during cold storage was significantly correlated with a decrease in the expression of synthesis genes. Moreover, TFs associated with these structure genes were identified. Expression of genes involved in ethylene biosynthesis was reduced while cold tolerance pathway was activated in response to low temperature. Functions of those genes were confirmed through transgenic experiments and across peach cultivars, suggesting our dataset is a useful tool for elucidating regulatory factors that have not yet been clarified in relation to flavor and cold tolerance. Genome wide DNA methylation was induced by chilling and peaked at 7 d followed by a decline during 28 d cold storage. Reduction of gene expression was accompanied by major changes in the methylation status of their promoters, including PpACS1, PpAAT1, PpTPS3 and PpMADS2. ConclusionOur study revealed the mechanism for chilling-induced flavor loss of peach fruit through time-course transcriptome and DNA methylome analysis.

Changes of Flavor Volatile Compounds on Different Storage Conditions of ANET-30 Peach Variety

Bu çalışma, özel sektör (Anadolu Etap-Çanakkale) meyve bahçelerinde üretilen ANET 30 şeftali çeşidi meyvelerinin depolanmaları süresince aroma bileşenlerindeki değişimin saptanması amacıyla yapılmıştır. Bu kapsamda meyveler, Kontrol, Xtend® torbalar içerisinde modifiye atmosfer paketleme (MAP), hasattan sonra 625 ppb dozunda 1-Metilsiklopropan (1-MCP) uygulanmış ve 1-MCP + MAP olmak üzere, 4 farklı şekilde 0±1°C sıcaklık ve %90±5 oransal nem koşullarında 60 gün süreyle depolanmış ve 20 gün arayla aroma bileşenlerindeki değişim saptanmıştır. Çalışmadan elde edilen bulgulara göre; ANET 30 meyvelerinde önemli aroma bileşeni aldehitler olarak saptanmış, depolamanın başlangıcında ortalama %81.33 olan toplam aldehitler depolama süresince azalarak %64.91 oranına düşmüştür. Ancak bu azalmanın derecesi uygulamalara göre farklılık göstermiştir. Aldehitler dışında laktonlar, alkoller, esterler, terpenler ve diğer aroma bileşenleri olarak saptanmış ve bunların depolama süresince değişimleri farklılık göstermiştir. Depolama süresi uzadıkça terpenler, laktonlar ve esterlerde önemli, alkollerde kısmen artış tespit edilmiş, bunlar dışındaki aroma bileşenler içerisinde hekzenlerde azalma saptanmıştır. Şeftali aromasını veren laktonlardaki artış 60 günlük depolama sonunda %150 oranına ulaşmıştır. Olgunluk ilerledikçe özgün aromayı veren bileşiklerde artış, aldehitlerde azalma saptanmıştır. Depolamanın başlangıcında 13 adet olan ana aroma bileşenlerin sayısı depolama süresince artış göstererek uygulamalara göre 19-30 sayısına ulaşmıştır. Aroma bileşenlerinin oluşumu depolama uygulamaları farklı düzeylerde gecikmiştir.

Combined nature and human selections reshaped peach fruit metabolome

BackgroundPlant metabolites reshaped by nature and human beings are crucial for both their lives and human health. However, which metabolites respond most strongly to selection pressure at different evolutionary stages and what roles they undertake on perennial fruit crops such as peach remain unclear.ResultsHere, we report 18,052 significant locus-trait associations, 12,691 expression-metabolite correlations, and 294,676 expression quantitative trait loci (eQTLs) for peach. Our results indicate that amino acids accumulated in landraces may be involved in the environmental adaptation of peaches by responding to low temperature and drought. Moreover, the contents of flavonoids, the major nutrients in fruits, have kept decreasing accompanied by the reduced bitter flavor during both domestication and improvement stages. However, citric acid, under the selection of breeders’ and consumers’ preference for flavor, shows significantly different levels between eastern and western varieties. This correlates with differences in activity against cancer cells in vitro in fruit from these two regions. Based on the identified key genes regulating flavonoid and acid contents, we propose that more precise and targeted breeding technologies should be designed to improve peach varieties with rich functional contents because of the linkage of genes related to bitterness and acid taste, antioxidant and potential anti-cancer activity that are all located at the top of chromosome 5.ConclusionsThis study provides powerful data for future improvement of peach flavor, nutrition, and resistance in future and expands our understanding of the effects of natural and artificial selection on metabolites.

Analysis of volatile compounds and their potential regulators in four high-quality peach (Prunus persica L.) cultivars with unique aromas

The significant decline of flavor in modern commercial peach (Prunus persica L.) cultivars has become a serious problem for producers and consumers; therefore, understanding peach flavor is important for improving commercial cultivars. Here we analyzed the volatiles in the Four Nationwide Traditional Famous Peach of China, ‘Bai Hua Shui Mi,’ ‘Feng Hua Yu Lu,’ ‘Fei Cheng Tao,’ and ‘Shen Zhou Mi Tao’, which are well known for their flavors and long cultivation history. We determined the major volatile groups and volatiles unique to and common among each cultivar. Eight odors were dominant in the peach aromas. We measured the expression levels of the genes encoding biosynthetic enzymes and transcription factors associated with the important volatiles. This revealed differences among cultivars in three volatile compound biosynthetic pathways: the β-oxidation pathway (epoxide hydrolase genes [Prupe.3G156700, Prupe.7G041200] and acyl-coA oxidase genes [Prupe.7G067100]); lipoxygenase pathway (lipoxygenase genes [Prupe.4G047800, Prupe.6G324100]); terpenoid pathway (phytoene synthase genes [Prupe.3G013200, Prupe.3G178500], terpene synthase genes [Prupe.4G030300, Prupe.4G030400], and ζ-carotene desaturase genes [Prupe.6G340000]). Expression of a bHLH transcription factor (Prupe.8G157500) was also associated with the important volatiles. These results provide a greater understanding of the aromas of these high-quality peach cultivars, which could contribute to efforts to improve peach fruit aroma.

The Sensory Quality and the Physical Properties of Functional Green Tea-Infused Yoghurt with Inulin.

The purpose of this study was to investigate the influence of the addition of inulin (3%, 6% and 9%) to green tea-infused set type yoghurt on its sensory quality and physical properties. Yogurts were made by combining green tea with milk and inulin and inoculated with freeze-dried starter cultures YO-122. Incubation was conducted at 43 °C for approximately 4.5 h until a pH value of 4.5–4.6 was achieved. For the prepared yoghurts, a panel of experts (n = 10) was selected, characterized 35 attributes and conducted a sensory quality assessment of these yoghurts using the Quantitative Descriptive Profile method. Additionally, instrumental analyses such as yield stress, adhesiveness, firmness, physical stability and color parameters were also carried out. The use of green tea infusion increased the perception of green tea flavor, bitterness, astringency, dark color of the yoghurt and the existing whey, which worsened the overall sensory quality of the yoghurt. The addition of inulin (9%) to the green tea yoghurt, increased the perception of sweet, peach flavor and aroma and improved the firmness of the yoghurt while reducing the perception of sour taste, which improved the sensory quality of the yoghurt. Both inulin and green tea affected the physical properties of the yoghurts, causing an increase in the yield stress (43%, and 20%, respectively) and deteriorated the stability of the yoghurts. Green tea affected the color of the yoghurts, causing the lightness to decrease. The L* parameter decreased from 89.80 for the control sample to 84.42 for the green tea infused yoghurt. The use of infused green tea in yoghurt production makes it necessary to use ingredients that will neutralize its adverse effects on sensory quality and physical parameters of yoghurt, and such an additive can be prebiotic fiber–inulin at a concentration of 9%.

Volatile Profile Characterization of Commercial Peach (Prunus persica) Cultivars Grown in Georgia, USA

Peach production in Georgia, USA, extends from mid-May to mid-August. Multiple cultivars are commercially grown in the U.S., and each cultivar has unique fruit quality characteristics, which could influence consumer perception and acceptability. Among those, peach flavor has been minimally characterized among cultivars. Headspace-solid phase microextraction (HS–SPME) combined with gas chromatography–mass spectrometry (GC–MS) was used to characterize the volatile profile of 42 peach cultivars commercially grown in 2016. The goal of this research was to understand the aroma composition and content of peach cultivars grown in Georgia, USA. Thirty-six volatile compounds were identified. Significant differences (p ≤ 0.0001) were observed for all the flavor volatiles across all cultivars being evaluated. Esters were the major compounds isolated from the 42 peach cultivars, followed by lactones, alcohols, aldehydes, and terpenoids, in that order. Lactones, benzaldehyde, and linalool, which are known to be peach aroma compounds, exhibited the highest mean concentrations among the cultivars with ɣ- and δ-decalactones having a concentration of approximately 180 ng·g−1 and 60 ng·g−1, respectively. Among the cultivars, “Majestic” had the highest mean concentration of ɣ-decalactone, followed by “Southern Pearl” with approximately 503 ng·g−1 and 443 ng·g−1, respectively. “Southern Pearl” and “Fairtime” also exhibited the highest average concentration of δ-decalactone. The results obtained will help provide an understanding of the distribution of the various volatile organic compounds found in Georgia-grown peach cultivars.

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties.

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

Effect of different preservation treatments on olecranon honey peach

The olecranon honey peach is a new variety of peach with high consumer value in China. However, it softens and rots rapidly after harvest, which is difficult to store and transport, and requires specific handling and storage. Thus, we evaluated three pretreatment strategies to preserve quality—5% of calcium chloride, ethylene adsorbent, and hot water treatments—followed by storage at room (28–35°C) or low temperature (1–3°C), measured physical and chemical indices, and the sensory appeal of the fruit during storage. Free and nonmobile water contents were also determined using low-field NMR. Treatment with ethylene adsorbent and storage at low temperatures effectively preserved peach flavor, aroma, and appearance, and extended shelf life for up to 30 days after harvest. Fruit hardness was 4.5 kg/cm2, soluble solid content was 10% and 92% of the peaches retained their sensory appeal. Overall, this optimum preservation strategy has minimal effects on consumer value. Practical applications Several studies have reported that peaches soften and rot rapidly after harvest, making storage and transportation difficult. The olecranon honey peach is a new variety of peach with distinct storage and preservation requirements. As it is a new variety, handling and storage strategies need to be optimized for efficient preservation. Our results demonstrated that treatment with an ethylene absorbent followed by low-temperature storage preserves peach flavor, aroma, and appearance. Furthermore, shelf life was extended for up to 30 days after harvest. Thus, we had identified the ideal pretreatment and storage strategy for the preservation of olecranon honey peaches without affecting sensory appeal and commercial value.

Physical and chemical quality of processed nectar flavors and sold in supermarkets in the city of Cuiabá-MT

This study aimed to evaluate the physical and chemical quality of processed passion fruit and peach nectar flavors and sold in supermarkets in the city of Cuiaba-MT. We evaluated the physicochemical parameters total acidity, citric acid, pH, vitamin C content, soluble solids (° Brix) SS/acidity total, reducing and non-reducing and total carbohydrates, as the Institute Adolf Lutz standards. The mean values were subjected to analysis of variance and were submitted to the Scott-Knott test at 5% significance level. The total acidity (g.100g-1) to B and D showed statistically equal averages. However, passion fruit flavor of the brand B showed higher pH value (3.27 ± 0.02a). There was no statistically significant difference in soluble solids / titratable acidity (SS / TA) between the marks for the analyzed flavors. For vitamin C all values were below prescribed by legislation. For total soluble solids the average observed for the passion fruit flavor met the minimum established by legislation. However, for the peach flavor, the marks A and B showed lower values and they were smaller than the minimum values established by legislation. Regarding the parameter non-reducing sugar, the brand presented the biggest non-reducing sugar values for the flavors to analyzed. We concluded that not all analyzed parameters meet the current legislation. Vitamin C and soluble solids were below the established by legislation. There is no standard of identity and quality for non-reducing sugar as sucrose, so important parameter as a criterion of a healthy food.

The impact of maturity, storage temperature and storage duration on sensory quality and consumer satisfaction of ‘Big Top®’ nectarines

This research focuses on the effect of maturity stage and storage conditions on quality and consumer satisfaction of ‘Big Top®’ nectarines. At harvest time, fruit were graded in three categories according to the IAD index (index of absorbance difference=A670−A720) based on Vis spectroscopy. Physicochemical parameters (soluble solids concentration, titratable acidity and flesh firmness) were measured for the three maturity categories at harvest time and after up to 49 days of storage at 20, 10, 4 or −1°C. Consumer satisfaction and sensory attributes were also measured on fruit from all three categories at harvest time, as well as on fruit from the intermediate maturity class after storage at the different tested temperatures for up to 49 days. At harvest time, consumer's satisfaction increased significantly with maturity stage at harvest, mainly due to an upper sweetness and flavour perception and higher SSC value detected in the most mature class. For short storage periods, ‘Big Top®’ nectarines kept at 20°C received the highest scores for peach flavour intensity and overall acceptance. For longer storage periods, no significant differences among temperatures were observed on sensory quality or consumer satisfaction, except for fruit stored for the longest period (7 weeks), for which higher consumer acceptance was found for fruit stored at −1°C than at 4°C. Results also suggested that higher acceptance scores were associated mainly to more intense perception of flavour.

Chitosan boehmite-alumina nanocomposite films and thyme oil vapour control brown rot in peaches (Prunus persica L.) during postharvest storage

Brown rot (Monilinia spp.) affects the shelf life, fruit quality and marketability of peaches (Prunus persica L.). Increasing consumer concern regarding food safety makes it necessary to search for natural environmentally friendly alternative products for postharvest disease control. In this investigation, polyethylene terephthalate (PET) punnets containing thyme oil (TO sachets) and sealed with chitosan/boehmite nanocomposite lidding films significantly reduced the incidence and severity of brown rot caused by Monilinia laxa in artificially inoculated peach fruits (cv. Kakawa) held at 25 °C for 5 days. Furthermore, PET punnets containing TO sachets and sealed with chitosan/boehmite nanocomposite lidding films significantly reduced the brown rot incidence to 10% in naturally infected fruits stored at 0.5 °C, 90% RH for 7 days and at the simulated market shelf conditions for 3 days at 15 °C, 75% RH. The chitosan/boehmite nanocomposite lidding films maintained the active components of thyme oil, thymol (56.43% RA), caryophyllen (9.47% RA) and β-linalool (37.6% RA) within the (head space volatiles) punnet. Panellists preferred fruits packed from commercial punnet containing thyme oil (sachets) and sealed with chitosan/boehmite nanocomposite lidding films due to overall appearance, taste, and natural peach flavour.

Identification of a strawberry flavor gene candidate using an integrated genetic-genomic-analytical chemistry approach.

BackgroundThere is interest in improving the flavor of commercial strawberry (Fragaria × ananassa) varieties. Fruit flavor is shaped by combinations of sugars, acids and volatile compounds. Many efforts seek to use genomics-based strategies to identify genes controlling flavor, and then designing durable molecular markers to follow these genes in breeding populations. In this report, fruit from two cultivars, varying for presence-absence of volatile compounds, along with segregating progeny, were analyzed using GC/MS and RNAseq. Expression data were bulked in silico according to presence/absence of a given volatile compound, in this case γ-decalactone, a compound conferring a peach flavor note to fruits.ResultsComputationally sorting reads in segregating progeny based on γ-decalactone presence eliminated transcripts not directly relevant to the volatile, revealing transcripts possibly imparting quantitative contributions. One candidate encodes an omega-6 fatty acid desaturase, an enzyme known to participate in lactone production in fungi, noted here as FaFAD1. This candidate was induced by ripening, was detected in certain harvests, and correlated with γ-decalactone presence. The FaFAD1 gene is present in every genotype where γ-decalactone has been detected, and it was invariably missing in non-producers. A functional, PCR-based molecular marker was developed that cosegregates with the phenotype in F1 and BC1 populations, as well as in many other cultivars and wild Fragaria accessions.ConclusionsGenetic, genomic and analytical chemistry techniques were combined to identify FaFAD1, a gene likely controlling a key flavor volatile in strawberry. The same data may now be re-sorted based on presence/absence of any other volatile to identify other flavor-affecting candidates, leading to rapid generation of gene-specific markers.

Kansei Biosensors to Reproduce Gustatory and Olfactory Senses

Anyone talks about the taste using different taste scale. Since how to feel the taste is different from one to other people, we sometimes lead to inconsistency when speaking about the taste of food. The present study aims at development of electronic tongue (taste sensor) and electronic nose (odor sensor). There are two important properties about the taste sensor. One, each sensor electrode (lipid/polymer membrane) is specific to each taste. Another is that the sensor can measure the aftertaste such as richness, which is the aftertaste of umami. In the case of, e.g., bitterness electrode (BT0), it responds well to bitter taste substances such as quinine, cetirizine, hydroxyzine and bromhexine. For other taste qualities, on the other hand, it shows no response. A taste sensor is now sold by Intelligent Sensor Technology, Inc., and utilized in pharmaceutical and food companies. An electronic nose to detect lingering scent is composed of surface plasmon resonance (SPR) sensor, which is a sensing device with high sensitivity, and antigen-antibody interaction. A self-assembled monolayer was constructed on the reception surface of SPR device. The experimental result on benzaldehyde, a typical peach flavor, shows the sensor sensitivity 4 ppb, which is superior to the human sensitivity of about 350 ppb. Our developed taste sensor and electronic nose play the role of gustatory and olfactory senses, respectively.

Agronomical Parameters, Sugar Profile and Antioxidant Compounds of “Catherine” Peach Cultivar Influenced by Different Plum Rootstocks

The influence of seven plum rootstocks (Adesoto, Monpol, Montizo, Puebla de Soto 67 AD, PM 105 AD, St. Julien GF 655/2 and Constantí 1) on individual and total sugars, as well as on antioxidant content in fruit flesh of “Catherine” peaches, was evaluated for three years. Agronomical and basic fruit quality parameters were also determined. At twelve years after budding, significant differences were found between rootstocks for the different agronomic and fruit quality traits evaluated. The Pollizo plum rootstocks Adesoto and PM 105 AD seem to induce higher sweetness to peach fruits, based on soluble solids content, individual (sucrose, fructose and sorbitol) and total sugars. A clear tendency was also observed with the rootstock Adesoto, inducing the highest content of phenolics, flavonoids, vitamin C and relative antioxidant capacity (RAC). Thus, the results of this study demonstrate the significant effect of rootstock on the sugar profile and phytochemical characteristics of peach fruits. In addition, this work shows the importance of the sugar profile, because specific sugars play an important role in peach flavour quality, as well as the studied phytochemical compounds when looking for high quality peaches with enhanced health properties.

Comparison of sensory attributes in fresh mangoes and heat-treated mango purées prepared from Thai cultivars

The effects of processing on the sensory properties of six Thai mango cultivars were studied. Descriptive panelists evaluated the flavor and texture of fresh mangoes and thermally treated purée samples prepared from each cultivar. Purées were made by pulverizing mango flesh, passing it through a china cap, and heating it to 85 °C for 15 s. In general thermal processing increased caramelized, cooked, and vegetable flavors and eliminated throat irritation and tongue burn. Thermal processing had different effects on the flavor of each cultivar, with the largest impact on the flavor of Nam Dok Mai and Chok Anun. Mango identity and peach flavor notes decreased significantly in Nam Dok Mai, whereas Chok Anun showed significant increases in mango identity, pineapple, and sweet flavor notes after processing. Although a slight amount of flavor variation among cultivars was lost because of thermal processing, most of the variation in texture was eliminated. Results suggested that manufacturers should select cultivars for mango purées based on their properties after thermal processing because heat treatment causes significant changes in the flavor and texture.

Study on Development of a Fresh Peach Flavor

Peach is an edible, sweet, juicy fruit and is widely consumed throughout the world. Peach flavor is a very sweet and delightful fruity flavor which can be used in many products. Therefore, developing a peach flavor is of significant interests. This article deals with developing a fresh peach flavor. According to the odor peach fruit, the notes of peach were identified. Proper chemical ingredients were selected to imitate the odor of peach and to create a peach flavor. A fresh peach flavor formula was obtained. The functions and the odors of raw materials in the peach flavor were discussed. The peach flavor obtained is of fresh harmonious peach odor and is very similar to the odor of natural peach fruit.

Sensory Quality and Consumer Acceptance of ‘Tardibelle’ Peach Are Improved by Deficit Irrigation Applied During Stage II of Fruit Development

Deficit irrigation (DI) applied during Stage II of fruit development has the potential of improving fruit quality in peach (Prunus persica). Existing information only covers instrumental assessment of quality. No report is available on how sensory attributes and consumer acceptance are affected. We applied DI at Stage II to ‘Tardibelle’ peach and evaluated fruit composition, sensory attributes, and consumer acceptance during the growing seasons of 2009 and 2010. Results were compared with those from trees that received conventional irrigation (CI). Stem water potential in DI trees was indicative of a moderate water stress during Stage II. In 2010, water stress persisted at the beginning of Stage III and average fruit weight was reduced in DI trees. A panel of trained judges decided that DI increased sweetness, juiciness, and the intensity of peach flavor but it reduced fruit firmness and crispness. A panel of consumers indicated increased preference for DI fruit. The higher appeal for DI fruit could have been partially the result of their more advanced maturity. Improvement of fruit quality could be an important incentive for the application of DI during Stage II because growers may expect to receive a premium price for their higher quality fruit.

Sensory profile of flavored milk drink green apple and peach using quantitative descriptive analysis

This paper aims at determining the sensory profile of milk drink flavored green apple and peach using the process called Quantitative Descriptive Analyses method (QDA). We have selected assessor candidates through the application of 100 questionnaires. Initially, 62 assessors were recruited and, 8 trained people were obtained. QDA samples containing two inputs at the concentrations had been formulated to perform the test. They were indicated by the dairy partner of this work then offered to 8 trained panelists with the evaluation form. Averages were calculated and subsequently was held the making of the radial graph. It can be seen to drink milk green apple flavor, which the attributes aroma, sweetness and color have higher average when compared with others attributes. The viscosity and acidity have average values and a low residual taste value. The average acidity and viscosity may be due to the kind of formulation used. It was observed that the drink milk peach flavor, aroma and sweetness attributes had higher average when compared with other attributes. These had average values. Thus we have concluded, there is no high discrepancy among the attributes analyzed when compared between samples of green apple and peach, demonstrating that the product possesses good standardization with relation to the sensory attributes evaluated, already they use the same basic mix for both flavors. .