A team of scientists at New Scientist have revealed which fruit has a “perfect” flavour profile and that it’s not necessarily the same variety as the one you may have grown up with.
The team, led by Professor Matthew O’Hara from the University of Exeter, analysed the chemical composition of more than 1,000 varieties of fruit and found that most fruit was rich in both antioxidants and flavonoids.
“Fruit is full of complex chemicals that we don’t always realise,” Professor O’Hallara said.
“It’s like a super-complex organism that has a huge range of flavour properties.
It’s all about the chemistry.”
Professor O ‘Hallara, who has worked on the topic for over 20 years, said he was surprised to find the fruit had such a “powerful and unique” flavour.
“The fruit has an amazing ability to create complex flavours.
When you think of an apple, for example, you might think it’s sweet and juicy.
But if you put a little bit of cinnamon on it, it has a different flavour to an apple with a sweeter flavour.”
He said that the complex flavours produced by fruit were more than just sweet and sour: “Fruits are full of flavour molecules that you never realise are there until you’re tasting them.”
“Some fruits can also have a very powerful and unique flavour that is so different to other varieties.”
Professor Kavanagh said that there were more complex flavours in some fruits than others, with some fruit having a “sweet and sour” taste and others having a more complex flavour.
He said: “The key to understanding a fruit’s flavour is how it is formed and how it reacts to different flavours.”
The researchers said that this “invisible chemistry” could explain why fruit was so highly prized. “
In some species of fruit, the components that are responsible for flavour are quite complex, but they’re very different to the ones in the fruit that you grow.”
The researchers said that this “invisible chemistry” could explain why fruit was so highly prized.
Professor O, who is a senior lecturer in food chemistry at the University’s School of Biological Sciences, said: “[Fruits] are so well known for their flavour that we are often unaware of how they are formed.”
But there is a lot of work going on right now that is trying to understand how they work, how they function, and what they are made of.
“And so that’s why it’s important that we understand more about the flavour and how they interact with other molecules in the environment, to find out why we have so many different types of fruit.”
Professor Michael Schmitz from the Department of Plant and Soil Science at the London School of Economics, who was not involved in the research, said the findings suggested the flavour could be “a key to determining the health of our food supply”.
He said it was important that fruit were studied because “the chemistry of fruit can have a big impact on what we eat”.
Professor Schmitzo said that while fruit was a natural component of our diet, it could be a “very important” one. “
What is happening to the chemistry of the fruit is very important.”
Professor Schmitzo said that while fruit was a natural component of our diet, it could be a “very important” one.
He added: “If we want to understand why some foods are good for us and why some are bad, we need to know what we are eating.”
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