Why naturally healthy berries may be seen as unpleasant and non-appetitive?

M. A. Sandell, K. M. Tiitinen, T. A. Pohjanheimo, H. P. Kallio, P. A.S. Breslin

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Scopus citations

Abstract

Given the variety of essential nutrients, berries such as strawberry, sea buckthorn and black currant are a good choice for a healthy food. However, they may be tasted as unpleasant for many reasons. Strawberry flavor depends on a ratio of sugars and acids and is sensitive to numerous pre- And postharvesting factors. Both the sea buckthorn and black currant are naturally sour, bitter tasting and highly astringent. This chapter focuses on a relationship between chemical composition and flavor of selected berries. Taste is a strong component of berry flavor. In addition, quality of berry taste might also depend on which form of taste gene we possess. Consumers live in their own personal sensory worlds.

Original languageEnglish (US)
Title of host publicationFood Flavor
Subtitle of host publicationChemistry, Sensory Evaluation, and Biological Activity
PublisherAmerican Chemical Society
Pages219-228
Number of pages10
ISBN (Print)9780841274112
DOIs
StatePublished - Sep 30 2008
Externally publishedYes

Publication series

NameACS Symposium Series
Volume988
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Chemical Engineering

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