Effect of amino acid composition on the taste of 'Hakuho' peaches (Prunus persica batsch) grown under different fertilizer levels

The effect of amino acids on the taste of the peach fruit was investigated by sensory evaluation tests. Fruits were harvested from 'Hakuho' trees that were grown under three levels of complete liquid fertilizers, containing n itrogen at 40 ppm (L), 80 ppm (M), and 160 ppm (H). Major amino acids analy zed were asparagine (ASN), serine (SER), threonine (THR), arginine (ARG), a nd aspartic acid (ASP), which accumulated at significantly higher concentra tions with increased fertilizer levels. Sensory evaluations showed that jui ce from the H treatment fruit was more sour and had a bitter taste, whereas that from the L treatment was equally sweet as the juice from the M treatm ent; the overall evaluation gave the highest mark to the M treatment. After removing amino acids from juice using ion exchange resins, the major amino acids were added again individually or cumulatively to the original concen trations of each treatment juice. SER, ARG, and ASN increased sweetness, wh ereas ASP increased sourness of each case. Such amino acids improved "umami " (deliciousness or deepness of the taste) and overall taste at the concent rations of those in the M treatment juice but they increased bitterness and , thereby, lowered the overall evaluation of the H treatment juice. These r esults indicate that amino acids improve the taste of peach fruit, but exce ssively high levels of ASN and ARG lower the sensory quality.