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Fruits and Vegetables of Moderate Climate

  • Chapter
Flavours and Fragrances

7.5 Conclusions

The flavour of fruits and vegetables is a very important aspect of quality. This review has focused on the most important aroma compounds in fruits and vegetables of moderate climate and demonstrated that a wide variety of volatile compounds are formed naturally in the products or after processing that influence the aroma and flavour of fresh and processed fruits and vegetables.

It is characteristic for many of the compounds responsible for the aroma of fruits and vegetables that they have strong penetration odours with low threshold values. Recent advances in isolation techniques combined with more sensitive and advance chromatographic and spectroscopic techniques for identifying and quantifying volatile compounds in various types of extracts have increased our knowledge about volatile compounds of fruits and vegetables. Recent advances in olfactometric techniques on how to interpret the results of the volatile analysis have also increased our knowledge; however, we still know too little about the synergistic or antagonistic interactions between aroma compounds and nonvolatile flavour compounds such as sugars, acids and bitter compounds in fruits and vegetables. Recent advances in methods for measuring flavour release in complex matrices and sensory techniques combined with advanced chemometric methods may give some answers in the future to this central aspect of flavour science.

A complete understanding of the flavour chemistry and biochemistry of volatile components of fruits and vegetables is important in order to improve the flavour quality of fresh and processed produce that complies with the consumer needs for better quality vegetable and fruit products.

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Authors and Affiliations

  1. Department of Food Science, Danish Institute of Agricultural Sciences, Research Centre Aarslev, Kirstinebjergvej 10, 5792, Aarslev, Denmark

    Lars P. Christensen, Merete Edelenbos & Stine Kreutzmann

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  1. Lars P. Christensen
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  2. Merete Edelenbos
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  1. FB Chemie, Institut für Lebensmittelchemie, Universität Hannover, Wunstorferstraße 14, 30453, Hannover, Germany

    Ralf Günter Berger

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Christensen, L.P., Edelenbos, M., Kreutzmann, S. (2007). Fruits and Vegetables of Moderate Climate. In: Berger, R.G. (eds) Flavours and Fragrances. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-49339-6_7

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