Antioxidant and flavor properties of different apple cultivars grown in Korea
Year: 2025
Type: article
Abstract: This study investigated the antioxidant capacity, chemical composition, and sensory quality of various apple cultivars grown in Korea. ‘Hongro’, ‘Picnic’, ‘Eazypple’, ‘Hwangok’ and ‘Fuji’ showed high antioxidant activity, whereas ‘Arisoo’, ‘Arione’, and ‘Ruby-S’ consistently indicated lower capacities. ‘Arisoo’ and ‘Arione’ were characterized by high sensory scores for sweetness, sourness, and fruity, apple, and pineapple flavors, and received high consumer preference ratings, despite having lower antioxidant activities. However, ‘Hongro’ was perceived as less sweet and sour, with dominant cucumber-like off-flavors, resulting in lower overall preference, although it was rich in flavonoids and exhibited strong antioxidant capacity. These results suggest that flavonoid content may contribute to antioxidant activity but is not necessarily associated with favorable flavor characteristics. Overall, this study provides a comprehensive framework for profiling the nutritional and sensory attributes of apples using chemometrics and offers practical insights for selecting cultivars suited to specific applications in both fresh consumption and processing. • Antioxidant and flavor qualities are governed by distinct chemical networks. • Epicatechin, procyanidin B1, and phloridzin drive apple antioxidant capacity. • Flavonoid-rich apple cultivars enhance health potential but not perceived flavor quality. • Fruity esters and green aldehydes serve as precise chemo-markers of consumer liking.
Source: Food Chemistry X
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Awards: G330527609, G8456827843
OpenAlex ID: W4415943592