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L-Malate and sucrose as criteria for internal quality of Golden Delicious apples, size 70-80 mm

L-Malate and sucrose as criteria for internal quality of Golden Delicious apples, size 70-80 mm

Zeitschrift fur Lebensmittel Untersuchung und Forschung 174(1): 1-4

Sensory analysis and chemical determination of several compounds demonstrated that a batch of 'Golden Delicious' apples, size 70-75/80 mm with a L-malate content equal or higher than 0.55% and of sucrose equal or higher than 2% was acceptable on the basis of internal quality. The model is predictive. L-Malate is associated with texture and juiciness, but not with sourness. Sucrose is associated with texture, juiciness, sweetness and flavor. In this manner, all sensory attributes except odor and sourness are represented by L-malate and sucrose contents. Association of production rates of n-hexyl acetate and n-butyl acetate with odor and flavor was not reproducible with aggregated data of a preliminary trial and the main trial. Production of volatiles was excluded from the chemical model.

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Accession: 000919418

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DOI: 10.1007/bf01454587

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