ArticleFood chemistry: X2025
Antioxidant and flavor properties of different apple cultivars grown in Korea.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the antioxidant capacity, chemical composition, and sensory quality of various apple cultivars grown in Korea. 'Hongro', 'Picnic', 'Eazypple', 'Hwangok' and 'Fuji' showed high antioxidant activity, whereas 'Arisoo', 'Arione', and 'Ruby-S' consistently indicated lower capacities. 'Arisoo' and 'Arione' were characterized by high sensory scores for sweetness, sourness, and fruity, apple, and pineapple flavors, and received high consumer preference ratings, despite having lower antioxidant activities. However, 'Hongro' was perceived as less sweet and sour, with dominant cucumber-like off-flavors, resulting in lower overall preference, although it was rich in flavonoids and exhibited strong antioxidant capacity. These results suggest that flavonoid content may contribute to antioxidant activity but is not necessarily associated with favorable flavor characteristics. Overall, this study provides a comprehensive framework for profiling the nutritional and sensory attributes of apples using chemometrics and offers practical insights for selecting cultivars suited to specific applications in both fresh consumption and processing.
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