ArticleFood science & nutrition2019
Effects of distribution of sugars and organic acids on the taste of strawberries.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed, 112 citations in OpenAlex.
- Changes in Short- and Medium-Chain Fatty Acids and Sugars During Kombucha Fermentation of Tea and Coffee Byproducts and Their Relation to Sourness.Foods (Basel, Switzerland) · 2026Article
- Cultivar-driven variations in physicochemical properties and volatile organic compound profiles of strawberry (Food chemistry. Molecular sciences · 2026Article
- Visualization of Three-Dimensional SSC (Soluble Solids Content) Across the Entire Surface of Strawberries Using Near-Infrared Hyperspectral Imaging.Foods (Basel, Switzerland) · 2026Article
- FaRIF as a key regulator of strawberry fruit ripening: deciphering its targets and interaction networks.Horticulture research · 2026Article
- Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars.Foods (Basel, Switzerland) · 2026Article
- Compositional analysis and characterization of black huckleberry and soapberry: Two culturally significant berries for Indigenous communities of the Pacific Northwest.Food chemistry: X · 2025Article
- Metabolomic and transcriptomic analyses provide insights into metabolic networks during Fragaria nilgerrensis fruit development and ripening.BMC plant biology · 2025Article
- FaTRAB1, a bZIP transcription factor, enhances anthocyanin biosynthesis in strawberry leaves via tissue-specific regulation.PLoS genetics · 2025Article
- Enhancing of quality, yield and aromatic profile of sweet cherries: comparison between organic and conventional biostimulant systems.BMC plant biology · 2025Article
- Synergy Analysis Between the Temporal Dominance of Sensations and Temporal Liking Curves of Strawberries.Foods (Basel, Switzerland) · 2025Article
- 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
- Ultrasound and Microwave-Assisted Extraction of Blackberry (Plants (Basel, Switzerland) · 2025Article
- Characterization of the aroma and flavor profiles of guava fruit (Food chemistry. Molecular sciences · 2024Article
- Insight into flavor difference of cherry (Food chemistry: X · 2024Article
- Fibre Refractometry for Minimally Invasive Sugar Content Measurements within Produce.Sensors (Basel, Switzerland) · 2024Article
- Impacts of Climate Change and Mitigation Strategies for Some Abiotic and Biotic Constraints Influencing Fruit Growth and Quality.Plants (Basel, Switzerland) · 2024Review
- Co-expression of metabolites and sensory attributes through weighted correlation network analysis to explore flavor-contributing factors in variousFood chemistry: X · 2024Article
- Bioactive Ingredients with Health-Promoting Properties of Strawberry Fruit (Molecules (Basel, Switzerland) · 2023Review
- Visualization of Sugar Content Distribution of White Strawberry by Near-Infrared Hyperspectral Imaging.Foods (Basel, Switzerland) · 2023Article
- Effect of Edible Coating Enriched with Natural Antioxidant Extract and Bergamot Essential Oil on the Shelf Life of Strawberries.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The concentrations of sugars and organic acids as well as the total soluble solid (TSS) in different parts of the strawberry fruit were characterized. The data were used to create simulated fruit juice jellies, in order to clarify how the sugar and organic acid levels affect the taste. Such an approach eliminates the influence of external factors such as size, color, and texture when using real fruits in sensory evaluations. Further, the use of a jelly allowed us to simulate the concentration differences between various parts of the fruit. In the strawberry fruit, the sugar content is higher in the apex than in the peduncle; however, the level of organic acids is the same throughout. It was revealed that the sweetness and sourness in the apex and peduncle could be sufficiently recognized by humans as tastes. Also, a layered jelly sample replicating the sugar and acid distribution in real strawberry was perceived as less sweet and more sour, compared to a homogeneous one with the same overall composition. The likely reason is that the sourness in the peduncle is accentuated by the low TSS level, which decreases the TSS/total organic acid ratio that affects the sweetness/sour perceptions. Based on these results, factors for the appropriate sensory evaluation of fresh fruits in general were considered. Specifically, the distribution of sugars and organic acids in the fruit should be analyzed first, and bite-sized parts with concentrations close to the average provide the most accurate evaluation results.
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