Abstract
In order to clarify the distribution and sensory characteristics of formic acid in cucumber fruit, we established analytical conditions for HPLC and examined methods for preparation of the fruit. The conditions for HPLC analysis that we developed made it possible to reproducibly analyze formic acid in cucumber fruit. The lower limit of detection in the samples used was 0.5 mg/L. The formic acid content of each part of the cucumber fruit was then analyzed by HPLC. The data obtained clearly showed that formic acid was present mainly in the peel and vascular bundles. The peel located near the peduncle contained an especially high concentration of formic acid. A standard low-concentration (＜10 mg/L) solution of formic acid has an astringent taste, and both its taste and acidity become stronger with increasing concentration. The astringent taste of the peel due to the high concentration of formic acid (50-100 mg/L) . Furthermore, sensory evaluation suggested that formic acid was the main factor responsible for the astringency of cucumber fruit.
