The phenomenon of volatile-enhanced-sweetness is far more common than suspected and makes a substantial contribution to the sweetness of some fruits (e.g., fruit sweetness can double with appropriate volatiles).Volatile-enhanced-sweetness has been demonstrated by cataloging the chemical contents of many different fruits in tandem with human taste panels, then validated using a subset of ‘sweet-enhancing’ volatiles in a simple sweet solution. The rules that govern this phenomena are not clear, but we have some ideas.
Thomas Colquhoun, Ph.D., Assistant Professor, Plant Biotechnology, University of Florida speaking on “Emerging Research Aromas and Sweetness” at the 2016 Sweetener Systems Conference.
