Beyond the useful life of the fruit, the consumer values other sensory characteristics. Tecnova Technology Center studies the sensory quality of fruits and vegetables from a double perspective, studying preferences with consumer panels; and by means of analytical techniques of volatile compounds.

In addition to the perception of flavor, volatile compounds allow to study the flavor through the presence of more than a ten compounds such as hexanal or acetaldehyde, which provide, among others, herbal olfactory notes or flavors of ripe fruit, which can induce specific and known reactions from the consumer.