The effects of sugars and acids on consumer acceptability of kiwifruit

A kiwifruit (Actinidia deliciosa (A Chev) Liang et Ferguson cv Hayward) pul p was made using fruit harvested immature to minimize the presence of aroma volatiles. This pulp was modified by incorporating sugars and acids to sim ulate kiwifruit with a range of Brix and acid levels. Using sensory evaluat ion, flavor acceptability was found to increase with increasing Brix. As ex pected, perceived "sweetness intensity" increased with increasing Brix. Aci dity did not influence flavor acceptability. At high Brix, sugars were able to suppress the effects of variations in acidity. Changes in Brix did not influence "flavor intensity", suggesting that aroma volatiles may be import ant contributors to kiwifruit flavor intensity.