VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT

Sensory research on kiwifruit has shown that specific sugars and acids, and volatile flavor compounds have causative effects on "sweet" and "acid" aroma and flavor attributes. New Zealand consumers (n = 162) assessed the perceived flavor intensity and acceptability of three volatile flavor compounds (ethyl butanoate, E-2-hexenal and hexanal) at varying levels in a model base solution. Increasing levels of ethyl butanoate positively affected all the acceptability attributes ("overall liking,""liking of aroma,""liking of flavor") as well as increased the perceived intensity of "kiwifruit aroma" and "kiwifruit flavor." Increasing levels of E-2-hexenal negatively affected all the acceptability attributes but increased the perceived intensity of "kiwifruit aroma" and "acid flavor." An increase in hexanal increased perceived intensity of "kiwifruit aroma." Ethyl butanoate and E-2-hexenel at the levels tested had the most prominent effects on consumer perceived intensity and acceptability of the "kiwifruit flavor."     

New interspecific hybrids in Lathyrus (Leguminosae): Lathyrus annuus× L. hierosolymitanus

Experimental hybridization, cytogenetic observations, flower pigment analyses and scanning electron microscope observations of seed coat features were used to investigate the relationship between L. annuus L. and L. hierosolymitanus Boiss. Pod width, seed size, shape and surface ornamentation proved to be good diagnostic criteria for distinguishing the two taxa. Hybridization between various accessions of the two species revealed variation both between and within accessions. Enhanced anthocyanin levels were detected in the standard petals of the reciprocal hybrids made between two specific accessions of L. annuus and L. hierosolymitanus. The results of the investigations support the retention of L. annuus and L. hierosolymitanus as separate species.