The major components of flavor in tomato (Lycopersicon esculentum Mill.) and other fruit are thought to be sugars, acids, and flavor volatiles. Tomato overall acceptability, tomato-like flavor, sweetness, and sourness for six to nine tomato cultivars were analyzed by experienced panels using a nine-point scale and by trained descriptive analysis panels using a 15-cm line scale for sweetness, sourness, three to five aroma and three to seven taste descriptors in three seasons. Relationships between sensory data and instrumental analyses, including flavor volatiles, soluble solids (SS), individual sugars converted to sucrose equivalents (SE), titratable acidity (TA), pH, SS/TA, and SE/TA, were established using correlation and multiple linear regression. For instrumental data, SS/TA, SE/TA, TA, and cis-3-hexenol correlated with overall acceptability (P = 0.05); SE, SE/TA (P≤0.03), geranylacetone, 2+3-methylbutanol and 6-methyl-5-hepten-2-one (P = 0.11) with tomato-like flavor; SE, pH, cis-3-hexenal, trans-2-hexenal, hexanal, cis-3-hexenol, geranylacetone, 2+3-methylbutanol, trans-2 heptenal, 6-methyl-5-hepten-2-one, and 1-nitro-2-phenylethane (P≤0.11) with sweetness; and SS, pH, acetaldehyde, aceton, 2-isobutylthiazole, geranlyacetone, β-ionone, ethanol, hexanal and cis-3-hexenal with sourness (P≤0.15) for experienced or trained panel data. Measurements for SS/TA correlated with overall taste (P=0.09) and SS with astringency, bitter aftertaste, and saltiness (P≤0.07) for trained panel data. In addition to the above mentioned flavor volatiles, methanol and 1-penten-3-one significantly affected sensory responses (P = 0.13) for certain aroma descriptors. Levels of aroma compounds affected perception of sweetness and sourness and measurements of SS showed a closer relationship to sourness, astringency, and bitterness than to sweetness.

Coarse chop partially deodorized tomato puree was spiked with 1 to 3 levels of individual food‐grade volatiles, reported to contribute to tomato flavor or volatile mixes and presented to a trained descriptive panel for flavor analysis in 2 different years. Six to eight panelists rated 9 aroma, 8 taste, and 1 aftertaste descriptors on a 15‐cm unstructured line scale. Panelists detected significant differences (P ≤ 0.15) in concentration for various individual aroma compounds for a range of descriptors. Various descriptors also had correlations with levels of individual volatiles, including acetaldehyde, linalool, citral, trans‐2‐trans‐4‐decadienal, furaneol, 1‐octen‐3‐one, and benzaldehyde. Of the combined volatile mixes in either year 2000 or 2001, spiked levels of the “green” mix (including with isobutylthiazole) resulted in increased perception of overall green and vine aromas as well as decreased perception of floral aroma, sweet taste, and overall aftertaste. The “earthy” mix resulted in increased perception of vine, earthy, and musty aromas as well as sweet taste, and decreased perception of overall and sour tastes. The “fruity” mix increased perception of overall, sweet tomato, tropical, and floral aromas as well as sweet, tropical, fruity, and overall aftertastes. The “fruity” mix also decreased green and musty aromas as well as sour and ripe tomato tastes. Principle component analysis (PCA) revealed that spiking with “earthy” and “green” mixes and 1‐penten‐3‐one were drivers for high loadings on the earthy and green descriptors, whereas the “fruity” mixes, furaneol, β‐ionone, benzaldehyde, and 2‐phenylethanol were drivers for high loadings on sweet tomato and floral aromas.

SUMMARY— The food preferences of approximately 50,000 college students representing 1% of the college enrollment in the United Stares during the 1966‐1967 school year were analyzed. The responses were collected on a regional basis, subdivided as to sex and were reported as national and regional totals. Two hundred and seven food items were surveyed. Foods were ranked in terms of percent Liked, Disliked and Do Not Know. Median and percentile groupings for each food class, as well as for all foods, were calculated. The relationships between food preferences and nutritional values of foods were examined. The percent of the recommended dietary allowance provided by one serving of a given food item was calculated for vitamin A, vitamin C, calcium and iron. The results indicated that if food preferences were the sole determinant of food intake, then the dietary intake would be low in vitamin A. In fact, the best sources of vitamin A were among the most disliked foods in the entire survey. The relationship between food preferences and possible vitamin C and calcium deficiencies was not clear‐cut Except for liver, one of the best sources of dietary iron, there was little evidence that food preferences discriminated against foods containing significant amounts of iron.

Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers' dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off-flavor.