The Relationship Between Anthocyanins and Tannins to Sensory Traits in Various Apples
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Date
2024-05
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The Ohio State University
Abstract
Apples (Malus × domestica Borkh) are an important fruit for the United States economy as they are the number one fruit consumed by Americans. There are various phytochemicals in apples that offer potential antioxidant, anti-inflammatory, and anti-cancer benefits for humans. These include anthocyanins and tannins, both which are often perceived as having bitter or astringent taste in many foods, though the effect of these compounds on flavor in apples is not defined. Understanding the relationship between phytochemical content and consumer sensory traits has important implications on creating an apple higher in phenolics. A parallel study has been conducted to evaluate consumer sensory liking on 33 apple selections. The aim of this study was to quantify anthocyanins and tannins in these diverse apples and determine if there is a correlation between overall phytochemical class content and consumer liking. Correlation analyses show no significant relationships between total anthocyanin or tannin content and overall flavor liking of the selected apples. These data suggest that it may be possible to increase anthocyanin and tannin content in apples without sacrificing consumer liking.
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Keywords
apples, anthocyanin, tannin, flavor, liking, correlation