"We developed a universal lexicon to describe the appearance, aroma/flavour, texture and sensory characteristics of the peaches. The objective was to provide a standard reference to compare peach varieties," explains Dr. Koushik Adhikari from the Department of Food Science and Technology at the University of Georgia (USA).
Results show that texture and aroma are more important to describe the differences. This lexicon can be useful to identify and quantify the attributes of peaches destined to the fresh market for food research.
"The assessment of the peach varieties grown in the South-East of the United States would be the perfect base to understand the unique characteristics of the different peach varieties. The terminology will constitute a platform for researchers and producers to understand desirable organoleptic traits and compare the varieties currently available. In addition, it will make it possible to create a database suitable for production and varietal selection applications and help producers grow peaches destined to commercial success."
Source: Catherine Belisle, Koushik Adhikari, Dario Chavez, Uyen Thuy Xuan Phan, 'Development of a lexicon for flavor and texture of fresh peach cultivars', 2017, Journal of Sensory Studies