Moran speaks with BDN about apple flavor
The Bangor Daily News interviewed Renae Moran, an associate professor of pomology at the University of Maine and a fruit tree specialist with UMaine Cooperative Extension, for the article, “Here’s why no two apples taste exactly the same.” “The flavor of fruits is largely from sugars and acids,” Moran said. “The relative amount of sugars and fruity acids is perceived as sweetness, tartness or both.” A McIntosh has a tart crispness, while Honeycrisp is sweet and juicy. Other apples, such as the Red Delicious, which is relatively low in sugars and acids, have a flavor that is considered somewhat bland, Moran said. There are hundreds of cultivated varieties of apples — all members of the Rosaceae family, and each having its own, unique color, texture and flavor characteristics, the BDN reported. “Some are highly aromatic, such as McIntosh and their flavor also comes from their aroma,” Moran said. “As we bite into them certain compounds are released from the flesh and become gaseous, thus making it easy to smell them [and] adding to the overall taste experience.” Differences also are due to how apples react to environmental conditions, Moran said.