The probability that fruit ingestion may protect human health is an intriguing vision and has
been studied around the world. Therefore, fruits are universally promoted as healthy. Over …

Intensively bred fruit crops, including tomatoes and strawberries, are widely viewed as
lacking flavour. The lack of breeder focus on the consumer is largely due to the genetic …

Although they are staple foods in cuisines globally, many commercial fruit varieties have
become progressively less flavorful over time. Due to the cost and difficulty associated with …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the
interactions with their environment, such as attracting pollinating insects and seed …

The perception and appreciation of food flavor depends on many interacting chemical
compounds and external factors, and therefore proves challenging to understand and …

Reducing the use of calorific sweeteners in sugar-sweetened beverage while, at the same
time, maintaining the perceived sweetness is an important issue for the food industry given …

Plants produce a range of volatile organic compounds (VOCs), some of which are perceived
by the human olfactory system, contributing to a myriad flavors. Despite the importance of …

Flavor is among the most important traits valued by consumers of fresh fruits. Human
perception of flavor occurs primarily through two main sensory inputs, taste and aroma …

Firmness is an important parameter for fresh blueberries as it influences the quality
perceived by consumers and postharvest storage potential. However, the blueberry …