ArticleScientific reports2017
Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds.
Article in Scientific reports, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 54 papers.
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54 citing papers in PubMed, 190 citations in OpenAlex.
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- Rootstock mediated modulation of growth, flowering and nutrient content in Apple (Malus × domestica Borkh.) scion cultivars in high density planting system in north-west Himalayas.BMC plant biology · 2026Article
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- Compositional analysis and characterization of black huckleberry and soapberry: Two culturally significant berries for Indigenous communities of the Pacific Northwest.Food chemistry: X · 2025Article
- Regulation of ethyl ester synthesis in two apple (Food chemistry. Molecular sciences · 2025Article
- The Biologically Active Compounds in Fruits of Cultivated Varieties and Wild Species of Apples.Molecules (Basel, Switzerland) · 2025Review
- Glycemic and Insulinemic Index Values of Apple Puree.Food science & nutrition · 2025Article
- The potential of red-fleshed apples for cider production.Comprehensive reviews in food science and food safety · 2025Review
- Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics.Foods (Basel, Switzerland) · 2025Article
- Optimization of Lactic Fermented Beverages: IntegratingMycobiology · 2025Article
- Automatic periodical negative air ions reduce postharvest decay and maintain texture and flavor quality of 'Fuji' apple during long-term cold storage.Food chemistry: X · 2024Article
- Fingerprinting of Volatile Organic Compounds in Old and Commercial Apple Cultivars by HS-SPME GC/GC-ToF-MS.International journal of molecular sciences · 2024Article
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- Oviposition experience affects oviposition preference iniScience · 2024Article
- Assessing Antioxidant Properties, Phenolic Compound Profiles, Organic Acids, and Sugars in Conventional Apple Cultivars (Foods (Basel, Switzerland) · 2024Article
- Genomic prediction and genome-wide association study using combined genotypic data from different genotyping systems: application to apple fruit quality traits.Horticulture research · 2024Article
- Effect of Storage Conditions on the Volatilome, Biochemical Composition and Quality of Golden Delicious and Red Delicious Apple (Molecules (Basel, Switzerland) · 2024Article
- Profiling of Metabolites in Organically Grown Plums from Norway: Does Location or Cultivar Matter?Antioxidants (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 sweet taste are poorly correlated. Though individual sugar content may vary greatly between and within apple cultivars, no previous study has tried to investigate the relationship between the amount of individual sugars, or ratios of these, and apple sweetness. In this work, we quantified the major sugars (sucrose, glucose, fructose, xylose) and sorbitol and explored their influence on perceived sweetness in apple; we also related this to malic acid content, SSC and volatile compounds. Our data confirmed that the correlation between sweetness and SSC is weak. We found that sorbitol content correlates (similarly to SSC) with perceived sweetness better than any other single sugar or total sugar content. The single sugars show no differentiable importance in determining apple sweetness. Our predictive model based on partial least squares regression shows that after sorbitol and SSC, the most important contribution to apple sweetness is provided by several volatile compounds, mainly esters and farnesene.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.