Crunchy juice v soft and mealy> Back to story
Crunchy juice v soft and mealy
Research has shown that the amount of juice in an apple does not determine consumer perception of juiciness – instead that is determined by how the tissue breaks apart during chewing. Crisp juicy apples (on left) have strong cell-to-cell adhesion and fracture through the cell, releasing the juice and taste components. In contrast, a dry-tasting apple (on right) has weak cell-to-cell adhesion, resulting in the cells coming apart and not releasing their internal components.
The images were taken using cryo-scanning electron microscopy after pieces of apple were pulled apart in a mechanical testing system.