Flavor attribute development in fruit

Development of Flavor Attributes in the Fruit of C. melo During Ripening and Storage... 

Although other dairy products have not been studied extensively, reports suggest that titratable acidity as well as hydrogen ion concentration tend to influence the development of oxidative deterioration. A relationship was found between the titratable acidity and the development of an oxidized flavor in milk (Parks 1974). While milks developed an oxidized flavor at a titratable acidity of 0.19%, the deteriorative mechanism was inhibited when the milks were neutralized to acidities of 0.145% or less. An increase in pH of 0.1 was sufficient to inhibit the development of oxidized flavors in fluid milks for 24 hr (Parks 1974). In addition to fluid milk, Dahle and Folkers (1933) attributed the development of oxidized flavors in strawberry ice cream to the presence of copper and the acid content of the fruit. 

Color is an important attribute of food quality (Clydesdale, 1993 Bourne, 1982). Consumers select individual food products such as fruits and vegetables primarily on 2q)pearance attributes such as color, shape, size and surface defects (IFT, 1990). Of these, color may be the most influential, because off-color food is likely to be rejected even when it has good flavor or texture. Conversely, high color quality food products usually have higher market value. Therefore, the development of food with an attractive appearance is an important goal in the food industry. How to sense... 

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