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Apple and banana flavors are influenced by the quantity and composition of volatile compounds. The volatiles that are well-known to affect fruit flavor include esters (fruity aroma), alcohols (fruity or earthy aroma), aldehydes (slightly grassy and bitter aroma), lactones (peach-like aroma), and terpenoids (scented oils aroma).The flavor intensity of a fruit can be correlated with the quantity and composition of volatiles present.
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