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Horticulturae
Special Issues
Flavor Chemistry and Sensory Evaluation of Horticultural Products
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Flavor Chemistry and Sensory Evaluation of Horticultural Products

A special issue of Horticulturae (ISSN 2311-7524). This special issue belongs to the section "Postharvest Biology, Quality, Safety, and Technology".

Deadline for manuscript submissions: closed (18 May 2023) | Viewed by 10528

Special Issue Editors

Prof. Dr. Juan Xu

E-Mail Website
Guest Editor
College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
Interests: citrus quality biology and regulation; sensory evaluation and consumer preference of horticultural products
Prof. Dr. Youyi Huang

E-Mail Website
Guest Editor
Key Laboratory of Horticultural Plant Biology (Ministry of Education), College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
Interests: flavor chemistry and sensory evaluation of tea products
Dr. Haipeng Zhang

E-Mail Website
Guest Editor
College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
Interests: fruit quality; secondary metabolism and regulation in citrus and peach fruit

Special Issue Information

Dear Colleagues,

The ultimate goal of the horticultural industry is to satisfy consumers’ various requirements. Thus, high-quality horticultural products should be good in terms of taste, smell, and appearance, with nutritious and healthy benefits to consumers, which are determined by their pigments, volatiles, flavonoids, and other metabolite profiles. However, the developments of food sensory evaluation and consumer science and the fast progress of omics technologies in horticultural plants seem to be extending in two parallel straight lines. The new concept of flavoromics has revealed that the flavor of horticultural products and the relationship between primary or secondary metabolisms can effectively guide breeding, cultivation, and the post-harvesting promotion techniques of horticultural crops, by helping to formulate breeding objectives and cultivation goals to continuously adapt to market demands.

Recently, there has been a number of publications focused both on the flavor and biochemistry profiles of horticultural products, extending researchers' attention from merely omics or sensory science to the intersection of the two scientific fields. The purpose of this Special Issue is to present recent advances in flavor chemistry and sensory evaluation of horticultural products.

Prof. Dr. Juan Xu
Prof. Dr. Youyi Huang
Dr. Haipeng Zhang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Horticulturae is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2200 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fruit
  • tea
  • vegetable
  • melon
  • floral products
  • flavor
  • metabolites
  • sensory
  • consumer
  • taste

Published Papers (4 papers)

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Research

14 pages, 4288 KiB  
Article
Determining the Relationship between Aroma and Quality of Bao-Chung Tea by Solid-Phase Microextraction (SPME) and Electronic Nose Analyses
by Po-An Chen, Chieh-I Liu and Kuo-Renn Chen
Horticulturae 2023, 9(8), 930; https://doi.org/10.3390/horticulturae9080930 - 16 Aug 2023
Cited by 2 | Viewed by 1214
Abstract
Despite extensive studies, the relationship between the quality/quantity of tea odorants and oolong tea quality remains unclear. To investigate the key components affecting Bao-chung tea quality, we collected samples of different grades from a tea-tasting competition and determined the content and composition of [...] Read more.
Despite extensive studies, the relationship between the quality/quantity of tea odorants and oolong tea quality remains unclear. To investigate the key components affecting Bao-chung tea quality, we collected samples of different grades from a tea-tasting competition and determined the content and composition of volatile components and individual catechins using gas chromatography–mass spectrometry and high-performance liquid chromatography. We used an electronic nose (E-nose) to collect odor component signals and established a quality recognition model. The different tea grades did not significantly differ in catechin content, but their specific odor intensity and proportion of odor components varied significantly. Linear discriminant analysis showed that the intensity and proportion of volatile organic compounds could be used for distinguishing the different grades of Bao-chung tea. By combining different quantities of indole, linalool, and butanoic acid and proportions of p-cymene, cis-β-ocimene, nonanal, allo-ocimene, cis-jasmone, and α-farnesene, the ability to distinguish among Bao-chung tea grades was significantly improved. Our results revealed that the quality of Bao-chung tea should be evaluated based on the combined perception of odor component intensity and proportion rather than solely relying on the concentration or composition of specific compounds. Therefore, individuals can judge a Bao-chung tea grade based on the combined perception of odor component intensity and proportion. The E-nose can be used to identify Bao-chung tea grades based on its ability to determine the odorant composition. Full article
(This article belongs to the Special Issue Flavor Chemistry and Sensory Evaluation of Horticultural Products)
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12 pages, 2442 KiB  
Communication
Volatile Composition and Aroma Description of Tea (Camellia sinensis) Flowers from Albino Cultivars
by Ying Gao, Yuhong Chen, Fang Wang, Jianxin Chen, Gensheng Chen, Yongquan Xu and Junfeng Yin
Horticulturae 2023, 9(5), 610; https://doi.org/10.3390/horticulturae9050610 - 22 May 2023
Cited by 1 | Viewed by 1441
Abstract
Volatiles are important quality components in tea (Camellia sinensis) flowers. Albino tea plants are mutant tea plants with diverse abnormal metabolisms. However, whether the metabolisms of volatiles in tea flowers from albino cultivars are abnormal remains unclear. In this study, headspace [...] Read more.
Volatiles are important quality components in tea (Camellia sinensis) flowers. Albino tea plants are mutant tea plants with diverse abnormal metabolisms. However, whether the metabolisms of volatiles in tea flowers from albino cultivars are abnormal remains unclear. In this study, headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry and aroma evaluation were conducted to investigate the volatile composition and aroma of tea flowers from three albino cultivars (i.e., Baiye No.1, Huangjinya, and Yujinxiang) and one non-albino cultivar (i.e., Jiukeng). The results indicated that tea flowers shared the majority of volatiles but their relative abundances were different. Twelve differential compounds were screened out by partial least squares discriminant analysis. Linalool was the one with the highest relative abundance in three out of the four tea flowers, while acetophenone was the one with the highest relative abundance in tea flowers from Huangjinya. Aroma evaluation indicated that tea flowers from Huangjinya smelt sweetest among them. Partial least squares regression analysis revealed that acetophenone and (R)-1-phenylethanol were positively associated with the sweet smell, while methyl salicylate, 2-heptanol, (E)-2-hexenal, nonanal, and 2-pentanol were positively associated with the green smell. The results enhance our understanding of the volatiles and aroma of tea flowers from albino cultivars. Full article
(This article belongs to the Special Issue Flavor Chemistry and Sensory Evaluation of Horticultural Products)
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13 pages, 2747 KiB  
Article
Quality and Flavor of ‘Aliza’ Fruit: A Unique Pomelo × Mandarin Hybrid
by Hagar Pardo, Abiola Owoyemi, Livnat Goldenberg, Yossi Yaniv, Ofir Benjamin, Adi Doron-Faigenboim, Ron Porat and Nir Carmi
Horticulturae 2023, 9(4), 420; https://doi.org/10.3390/horticulturae9040420 - 24 Mar 2023
Cited by 1 | Viewed by 5357
Abstract
‘Aliza’ is a new pomelo × mandarin hybrid (Citrus maxima, cv. Red Chandler × Citrus reticulata, cv. Ora) developed by the Israeli citrus breeding program at the Volcani Institute. Here, we aimed to characterize the quality and flavor of ‘Aliza’ [...] Read more.
‘Aliza’ is a new pomelo × mandarin hybrid (Citrus maxima, cv. Red Chandler × Citrus reticulata, cv. Ora) developed by the Israeli citrus breeding program at the Volcani Institute. Here, we aimed to characterize the quality and flavor of ‘Aliza’ fruit as compared to other commercial citrus fruit, specifically pomelo (C. maxima), grapefruit (Citrus paradisi), orange (Citrus sinensis) and mandarin (C. reticulata). ‘Aliza’ fruits have a similar size as grapefruits, but have a thinner peel and a unique yellowish/golden color. ‘Aliza’ fruits are completely seedless and have especially high juice contents. They also have a unique, highly preferred flavor, characterized by high sweetness and moderate bitterness and acidity, with strong citrusy and tropical fruity aromas. Sensory analyses conducted with the aid of a trained panel and an electronic tongue revealed that the flavor of ‘Aliza’ fruits is different from the flavors of other citrus species. Consumer acceptance and preference tests revealed that ‘Aliza’ fruit are highly appreciated and favored. The aroma volatile profile of ‘Aliza’ fruit was somewhat similar to those of pomelo and grapefruit, but very different from those of orange and mandarin. Overall, ‘Aliza’ fruits can be distinguished from other citrus fruits by their unique color, high juice content and exceptional, unique flavor. Full article
(This article belongs to the Special Issue Flavor Chemistry and Sensory Evaluation of Horticultural Products)
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12 pages, 2660 KiB  
Article
Diversity of Fruit Quality in Astringent and Non−Astringent Persimmon Fruit Germplasm
by Weijuan Han, Qi Zhang, Tingting Pu, Yiru Wang, Huawei Li, Ying Luo, Taishan Li and Jianmin Fu
Horticulturae 2023, 9(1), 24; https://doi.org/10.3390/horticulturae9010024 - 23 Dec 2022
Cited by 6 | Viewed by 1924
Abstract
Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of cultivation in China. So far, a total of approximately 1000 varieties have been found in China. To systematically evaluate the diversity of persimmon fruit quality, 22 quality measures [...] Read more.
Persimmon (Diospyros kaki Thunb.) is an economically important tree with a long history of cultivation in China. So far, a total of approximately 1000 varieties have been found in China. To systematically evaluate the diversity of persimmon fruit quality, 22 quality measures of appearance, intrinsic, and sensory quality were evaluated using 61 typical persimmon fruit. According to the findings, the coefficient of variation (CV) of 15 appearance and intrinsic quality index values ranged from 13.81% (fruit shape index) to 165.80% (firmness), and the CV values of 7 intrinsic quality attributes were all higher than 50%, with the CV of total polyphenols and ironic soluble pectin contents (ISP) being as high as 159.82% and 143.80%, respectively. These findings showed that several persimmon germplasm resources had a highly diverse range of fruit quality, wide variation, and distribution. Insoluble tannin and soluble sugar were shown to have a substantial positive correlation with the sensory flavor indexes (p < 0.05), indicating their significance in influencing the flavor quality of persimmon fruit. Cluster analysis was performed utilizing 15 indexes of appearance, intrinsic quality, and 7 indexes of sensory quality. The samples were divided into two groups: group I consisted of 52 pollination−constant and astringent (PCA) and 1 pollination−-variant astringent (PVA) persimmon resources, and group II consisted of 6 pollination−constant non−astringent (PCNA) and 2 pollination−variant non−astringent (PVNA) persimmon resources. The results were consistent with the classification based on the mode of astringency loss, indicating that there was a significant difference in the quality of astringent and non−astringent persimmon fruit. This study provides theoretical references for the development and application of persimmon germplasm resources. Full article
(This article belongs to the Special Issue Flavor Chemistry and Sensory Evaluation of Horticultural Products)
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