Analysis of volatile compounds and fruit quality and taste in Japanese persimmon.

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To analyze the volatile compounds from persimmon fruit with capillary gas chromatograph, several methods were compared. Volatile compounds from persimmon were very few and little. Thus the separation and the identification of those compounds were unsuccessful. By steam distilllation method, 13 volatile compounds from persimmon flesh were identified. These compounds varied qualitatively and quantitatively with the cultivar and the treatment for removal of astrigency. The relationships between changes and cultivar differences in these compounds and aroma from intact fruit were not clear. The results obtained from measurements of fruit characteristics and components and sensory test revealed that fruit quality and taste varied with the cultivar and the method for removal of astringency. In Hiratanenashi persimmon, fruits with moderate flesh firmness were given a high rating for "overall taste". The main variables of 10 astringent and 8 nonastringent cultivars used were "sweetness" and undesirable flavors, and "umami taste" and undesirable flavors, respectively. Fruits with strong "sweetness" and almost no undesirable flavors in astringent cultivars, and those with strong "umami taste" and few undesirable flavors in nonastringent cultivars were given a high rating for "overall taste".