Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

Sweetness is one of the main drivers of consumer preference, and thus is given high priority in apple breeding programmes. Due to the complexity of sweetness evaluation, soluble solid content (SSC) is commonly used as an estimation of this trait. Nevertheless, it has been demonstrated that SSC and s...

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Detalles Bibliográficos
Autores principales: Aprea, Eugenio, Charles, Mathilde, Endrizzi, Isabella, Laura Corollaro, Maria, Betta, Emanuela, Biasioli, Franco, Gasperi, Flavia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5359574/
https://www.ncbi.nlm.nih.gov/pubmed/28322320
http://dx.doi.org/10.1038/srep44950

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5359574/
https://www.ncbi.nlm.nih.gov/pubmed/28322320
http://dx.doi.org/10.1038/srep44950

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