Quality in horticultural crops - Copy

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

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Quality of horticultural crops Postharvest physiology & Handling Laboratory Hanoi Agricultural University October, 2010 Florence Negre & Michael Reid 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 Vitamins & minerals 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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