The principles of the flavor profile method were used to establish the relationship between the flavor of potatoes and their total glycoalkaloid and total phenol& contents. Tuber tissues from the seven potato clones that had glycoalkaloid contents in excess of 14 mg/lOOg were rated as bitter by the taste panel. The correlation between glycoalkaloid contents and bitterness ratings for the 13 clones included in the study was highly significant (r = 0.93). Tissues that had glycoaikaloid contents in excess of 22 mg/lOOg also produced a mild to severe burning sensation in the mouth and throat. The intensity of the burning sensation was highly correlated (r = 0.97) with glycoalkaloid contents. The correlations between phenolic contents and either bitterness or burning ratings were not significant.

YBSTRACT Chemical and sensory attributes of table-ripe tomatoes harvested at different stages of maturity were evaluated. Intensities of nine sensory attributes were similar in table-ripe tomatoes harvested at the "mature-green" and "breaker" stages. Intensities of "sweetness," "saltiness" and "fruity-floral" flavor were higher in tomatoes harvested at the "table-ripe" stage than at earlier stages of maturity. Desirability of tomatoes was closely associated with the fruity-floral attribute. Variations of sensory attributes were due to volatile and nonvolatile components. The amount of the variation explained by the components generally increased when the areas of the volatile peaks were converted to logarithms for the stepwise regression analysis.

The ascorbic acid (vitamin C) and β‐carotene (provitamin A) contents of ripe tomatoes harvested at different stages of ripeness or treated with supplementary ethylene were determined. Vitamin C activity in 100g ranged from 15‐50% U.S. Recommended Daily Allowance (RDA) among cultivars. Vitamin C activity was not affected by stage of ripeness at harvest, but was slightly higher in a few cultivars treated with ethylene. The vitamin A activity in 100g ranged from 10‐140% U.S. RDA among cultivars. Vitamin A activity was not affected by ethylene, but was slightly higher in ripe fruit that had been harvested ripe than those harvested mature‐green. However, fruit harvested mature‐green or breaker, the stages at which most fresh market tomatoes are harvested, did not differ in vitamin A activity for three of the four cultivars tested.

1 740 nm.) category shifted during a 30-day harvest period. More apples in the low-chlorophyll (high-quality) category were found in the later harvests.

The relationship of soluble solids content (SSC) to sensory quality of several cultivars of muskmelon (Cucumis melo L.) grown in Maryland or California was studied during 3 growing seasons (1970-1972). SSC above 8% was not always associated with high sweetness, flavor, or acceptability. SSC and external color were not highly correlated. Until the relation between SSC and sensory quality has been more thoroughly studied for today’s cultivars, sensory tests should be an integral part of all research involving quality of cantaloupes.