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Gerardo Lopez, M. Hossein Behboudian, Gemma Echeverria, Joan Girona and Jordi Marsal

sessions of 90 min each. Training sessions were conducted to instruct the judges on measuring the perception of the following attributes: sweetness, sourness, flavor intensity, juiciness, firmness, crispness, ease of breakdown, and fibrousness. Terms of

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R. Karina Gallardo, Qi Zhang, Michael Dossett, James J. Polashock, Cesar Rodriguez-Saona, Nicholi Vorsa, Patrick P. Edger, Hamid Ashrafi, Ebrahiem Babiker, Chad E. Finn and Massimo Iorizzo

, crispness, firmness, flavor, nutritional benefit, shape/appearance, shelf life, size, small dry stem scar, sweetness, and “other fruit quality traits.” Disease resistance traits included the following: algal stem blotch ( Cephaleuros spp.), Alternaria fruit

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Xavier Vallverdu, Joan Girona, Gemma Echeverria, Jordi Marsal, M. Hossein Behboudian and Gerardo Lopez

the intensity of the following attributes on 150-mm unstructured line scales: sweetness, sourness, intensity of flavor, juiciness (the amount of juice released by the sample when chewing with the back teeth), firmness (the force required to compress

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Susan L. Barkley, Jonathan R. Schultheis, Sushila Chaudhari, Suzanne D. Johanningsmeier, Katherine M. Jennings, Van-Den Truong and David W. Monks

number. Participants were asked to evaluate overall, color, texture, and flavor liking on a 9-point hedonic scale, where 9 was anchored with the term, “like extremely” and 1 was anchored with the term, “dislike extremely.” Participants were also asked to

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Yan-Chang Wang, Lei Zhang, Yu-Ping Man, Zuo-Zhou Li and Rui Qin

). However, their comprehensive characteristics (especially the red coloration, fruit size, sweetness, or flavor) did not meet ‘Hongyang’ standards. However, as the predominant cultivar in red-fleshed kiwifruit production (≈5000 ha in China), besides its

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Natalie Bumgarner, Sheri Dorn, Esther McGinnis, Pam Bennett, Ellen Bauske, Sarada Krishnan and Lucy Bradley

commercial producers’ needs ( Morris and Sands, 2006 ; Sands et al., 2009 ). Before the 21st century, few vegetable breeding programs prioritized traits desired by consumers (such as enhanced nutrition or flavor), focusing instead on producer-valued traits

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Nancy J. Chen, Marisa M. Wall, Robert E. Paull and Peter A. Follett

greenish yellow flesh of a buttery texture ( Yee, 1957 ). The ‘Sharwil’ is often considered a gourmet avocado because it has a rich, nutty flavor. Determining harvest maturity for ‘Sharwil’ fruit can be difficult. If harvested immature, the fruit typically

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Margaret A. Cliff, Kareen Stanich and Peter M.A. Toivonen

supplement as colorless and odorless ( Cultiva, 2015 ), no objective information is available on its impact on flavor, textural attributes (crispness, firmness, and juiciness), and visual characteristics (stem browning, pitting, and pebbling), particularly

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Hui-Juan Zhou, Zheng-Wen Ye and Ming-Shen Su

fruit quality, and also had an important influence on the development of fruit flavor and color ( Xi et al., 2014 ). Sugar metabolism and signal transduction pathways were closely related to the senescence of fruits and were vital in fruit flavor

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Angeline M. Peters and Aart van Amerongen

In this pilot study, we investigated the relationship between levels of bitter sesquiterpene lactones and sensory evaluation of chicory (Cichorium intybus L.). The levels of two bitter sesquiterpene lactones—lactucopicrin and lactucin-like sesquiterpene lactones—were measured by ELISA in raw and cooked chicory samples from several cultivars. Data were compared with the results of a sensory evaluation on the flavor attributes bitterness, typical chicory flavor, and total flavor intensity of identical chicory samples. Linear regression analysis demonstrated that the levels of lactucin-like sesquiterpene lactones were significantly related to bitterness (P = 0.006) and total flavor intensity (P = 0.03) attributes in raw chicory samples. When cooked chicory samples were evaluated, the levels of lactucin-like sesquiterpene lactones were significantly related to bitterness (P = 0.002), typical chicory flavor (P < 0.001), and total flavor intensity (P = 0.009) attributes, while lactucopicrin levels were related to bitterness (P = 0.002) only. These results show that the ELISA can be useful to predict flavor attributes in chicory.