To assist increasing annual acreage of Texas-grown (U.S.A.) strawberries, it is essential to select cultivars with excellent plant and fruit quality characteristics suitable to the diverse environments. This study assessed multiple traits of 10 strawberry cultivars grown under high tunnels. A significant difference (p ≤ 0.05) was observed for all traits, which possessed a wide variability of metabolites. Plant analysis (number of live plants, plant vigor, and harvest yield) indicated that the yield ranged from 226 to 431 g/plant, positively correlated to plant vigor. Fruit physicochemical characteristic analysis, including red color (absorbance at 500 nm) and taste-associated indicators [°Brix, titratable acidity (TA), and total soluble solids (TSS)/TA], showed that °Brix and TSS/TA ranged from 8.0 to 12.9 and from 9.1 to 15.3, respectively. More than 300 volatiles were identified using solid-phase microextraction–gas chromatography–mass spectrometry, and total volatiles varied 1.5 times with high variance of individual compounds between cultivars. Descriptive sensory analysis indicated that strawberry flavor was positively associated with sensory attributes of sweetness, jammy, fruity, buttery, fresh, and creamy while negatively related to bitterness, astringency, and sourness. Partial least squares regression indicated that strawberry flavor was highly correlated with sweet taste and volatile composition. No specific relationship between these traits and day-neutral or June-bearing varieties was identified. Ideal cultivars for Texas growing conditions with superior and balanced flavor qualities were Albion, Sweet Charlie, Camarosa, Camino Real, and Chandler.

Cucumber is an economically important vegetable crop worldwide, but limited work has been done on consumer acceptance of freshly consumed cucumbers and associated physicochemical characteristics. This study aimed to investigate consumer acceptability of eight cucumber varieties representing different market groups, the correlation between their sensory quality and physiochemical properties (firmness, °Brix, pH, and TA), and the impact of variety and harvest date. Consumer (n = 206) test results indicated that the overall acceptance was correlated positively to the acceptability of overall texture, taste, and aroma (specifically juiciness intensity and fresh, green aroma), but negatively to sourness taste, bitterness taste, astringency, and off-flavors. Fruit firmness (placenta, flesh, peel/flesh border, and peel) from instrumental analyses were correlated positively to sensory crispiness and negatively to juiciness texture. °Brix, pH, and TA (titratable acidity) measurements did not correlate to cucumber sweetness and sourness tastes. Three most acceptable varieties were attributed to their freshness, aroma, and juiciness texture, while two least acceptable ones were due to their bitterness, astringency, and off-notes. Significant differences (p ≤ 0.05) in both consumer acceptance and physicochemical parameters from fruits harvested at different dates were identified. The findings provide new insights into consumer attitude and potential impactful factors, facilitating cucumber breeding for fruit quality improvement.

Cucumber is the third largest economical vegetable crop worldwide; however, the sensory characteristics of cucumber have not been well defined, and limited studies have assessed varietal differences in flavor profiles. A descriptive analysis using a trained panel (n = 10) was conducted to evaluate 10 cucumber varieties representing different market groups for their six aroma, 11 flavor, and three mouthfeel descriptors using chemical references. The results revealed key sensory attributes for cucumber, including crispy and juiciness texture, fresh and green aromas, and sweet taste (intensities >4, 0–10 line scale). Significant varietal differences in fresh aroma and crispiness and juiciness texture were identified. Three East Asian (Chinese Long) type varieties were highly associated with melon-like, waxy, sweet, umami, and juicy notes, while two Eurasia fresh market inbred lines possessed high intensities in cucumber-like flavor, freshness, and crispiness. A U.S. pickling cucumber line possessed a bitter and salty taste. A Japanese Long line and a hybrid from the cross between US pickle and Chinese Long lines had the highest astringency scores. Partial least-squares regression identified an endogenous sensory attribute relationship, showing cucumber-like flavor was driven significantly, positively by green aroma and negatively by bitterness and astringency. The results of the cucumber descriptive sensory profiles could be used in breeding for cucumber fruit quality and the food industry. The chemical reference solutions could be adopted by other researchers or industry peers for cucumber sensory evaluation objectively.

Watermelon rind is treated as agricultural waste, causing biomass loss and environmental issues. This study aimed to identify free amino acids and volatiles in watermelon rind, flesh, and rind-flesh juice blends with ratios of 10%, 20%, and 30%. Among the 16 free amino acids quantified, watermelon rind alone contained higher total amino acids (165 mg/100 g fresh weight) compared to flesh alone (146 mg/100 g). The rind had significantly higher (1.5×) and dominant amounts of citrulline and arginine (61.4 and 53.8 mg/100 g, respectively) than flesh. The rind, however, contained significantly lower amounts of essential amino acids. Volatile analysis showed that watermelon rind total volatiles (peak area) comprised only 15% of the flesh volatiles. Of the 126 volatiles identified, the rind alone contained 77 compounds; 56 of these presented in all five samples. Aldehydes and alcohols were most prevalent, accounting for >80% of the total volatiles in all samples. Nine-carbon aldehyde and alcohol compounds dominated both the flesh and rind, though the rind lacked the diversity of other aldehydes, alcohols, ketones, terpenes, terpenoids, esters and lactones that were more abundant in the watermelon flesh. Watermelon rind was characterized by the major aroma compounds above their thresholds, including 17 aldehydes and six unsaturated nine-carbon alcohols. This study demonstrated the potential for rind as a food or beverage supplement due to its key features such as concentrated citrulline and arginine, relatively low odor intensity, and valuable volatiles associated with fresh, green, cucumber-like aromas.

Refreshing is a multidimensional concept for the response to a food consumption experience, especially for drinks. The consumer has daily needs for refreshing; however, the perception of refreshing and the associated food sensory quality and molecule composition are underexplored. This study aimed to (1) use a consumer study to evaluate the refreshing perception of eight cucumber varieties, (2) identify volatile aroma and nonvolatile taste compounds in cucumber with instrumental analysis, and (3) explore the potential correlation between refreshing perception and aroma- and taste-related compounds using statistical analysis. The cucumber consumer study (n = 103) showed that cucumbers were perceived as refreshing in general (intensities 3.3–5.4, 0–10 line scale). The analysis of volatiles with solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) identified 155 volatiles. Aldehydes and alcohols were the most dominant, accounting for 25.5%–77.9% and 15.0%–58.1%, respectively. Soluble solids and three organic acids were quantified in the eight cucumber varieties using a refractometer and high-performance liquid chromatography (HPLC), respectively. Cucumber variety differences in these variables (volatiles, organic acids, and soluble solids) were significant (p ≤ 0.05). Compounds associated with refreshing perception were investigated using partial least-squares (PLS) regression, and refreshing perception was highly correlated with aldehydes (mainly C6 and C9 aldehydes), organic acid, and soluble solids. The findings would bring in a new potential use of cucumber, especially when the food industry is interested in developing products perceived as refreshing with natural flavorings.