Chemical and sensory variability in table grapes

K. E. Nelson, G. A. Baker, A. J. Winkler, M. A. Amerine, H. B. Richardson and Frances R. Jones

Hilgardia, 1963, vol. 34, issue 1

Abstract: Consumer acceptance of grapes is based on a number of factors, including color, flavor, size, bloom, and texture. This study is concerned directly with the first two factors only, although textural changes associated with the maturity level of the fruit could possibly influence over-all sensory impressions. Flavor is defined as the complex reaction of taste and olfactory receptors; the olfactory aspect is believed to be secondary with non-muscat varieties. In this study, only the taste aspect of flavor will be considered.

Keywords: Crop; Production/Industries (search for similar items in EconPapers)
Date: 1963
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