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Article

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds.

Scientific reports - 21 Mar 2017

Aprea Eugenio, Charles Mathilde, Endrizzi Isabella, Laura Corollaro Maria, Betta Emanuela, Biasioli Franco, Gasperi Flavia

Abstract excerpt

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...

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Identifiers

PMID: 28322320
DOI: 10.1038/srep44950
PMCID: PMC5359574

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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