ABSTRACT
In general, avor quality can be dened as aroma/odor and taste including sweetness, acidity, bitterness, and freshness. Agriculture and food technology research has a long history of studying fruit and vegetable avor. Development of analytical instruments and concepts of sensory science have provided insights on the formation and development of avor compounds that contribute to fruit eating quality. Despite many exciting developments in avor research, such as chemistry, biochemistry, analytical techniques, and sensory evaluation, challenges still remain. One of the biggest challenges is to understand the fundamental mechanisms controlling changes in avor quality, and biochemical pathways that determine this quality trait. Another challenge is to reveal how horticultural practices, including breeding, production, postharvest, and processing, inuence the consumer’s perception of avor.
