Quality in horticultural crops - Copy

Quality in horticultural crops - Copy - Quality of...

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Quality of horticultural crops Hanoi Agricultural University October, 2010 UC Davis [email protected]
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Appearance Color, gloss, feel Shape Defects and blemishes Insects and disease Flavor Taste Aroma Texture Quality Nutritive value Carbohydrates, lipids, proteins, amino acids Maturity Ripeness Safety Chemical Microbiological
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Sensory Attributes of Foods Taste + Aroma + Chemical Irritation = FLAVOR Flavor is the combined sensation perceived via the chemical senses (taste, smell, chemical irritation) from a food in the mouth.
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Taste is the sensation perceived in the mouth, more specifically on the tongue. Sweet Salty Bitter Sour (acid) Umami (protein/savory ) Taste
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Aroma perceived in nose Volatile compounds released from various items (food, flowers…) Aroma Orthonasal route Retronasal route
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Common chemical sense Free endings of the trigeminal nerve (eyes, oral and nasal cavities) Stimulated by chemical irritants Ex: capsaicin, piperin, sulfenic acid, tannins, etc… Innate dislikes (protection) Chemical irritation
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Produce Composition and Taste Perception Quality Class of compound Examples Sweet Sugars Sucrose, fructose, glucose Sour Acids Citric acid, tartaric acid, malic acid Bitter Phenylpropanoids, alkaloids, terpenoids Isocoumarins, quinine, caffeine, limonin Salty Ions Sodium, calcium Umami Amino acids Glutamate, aspartate Some proteins Thaumatin, monellin
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Sensory attribute Constituents Astringency Tannins Pungency Capsaicinoids, glucosinolates, piperin Aroma Odor-active volatiles Off-odors Acetaldehyde, ethanol, ethyl acetate Sulfurous compounds Other important sensory attributes
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Nutritive Value of Fruits and Vegetables Carbohydrates, dietary fiber Proteins Lipids Vitamins Minerals Phytochemicals
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Vitamin C Vitamin A Vitamin K Vitamin E Fiber Folate Calcium Magnesium Potassium Nutrients Effects on human wellness Prevents scurvy, aids wound healing Prevents night blindness and cataracts Aids blood coagulation, slows osteoporosis Reduces risk of diabetes and heart-disease Reduces birth defects Slows osteoporosis, lowers blood pressure Slows osteoporosis, helps immune system Lowers blood pressure, reduces risk of stroke
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This note was uploaded on 12/04/2010 for the course AGRONOMY PLB174 taught by Professor Michaelreid during the Spring '10 term at UC Davis.

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Quality in horticultural crops - Copy - Quality of...

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