What makes fruits tastes differently ?

Question

Is it the Soil Chemistry or Tongue ?

Answer 1

For manhy of the fruits the major constitution is water around 80 to 90 percent. From the balance, are solid pulps of souluble in nature with around 8 to 9 percent and balance insolluble parts. The main sugars are glucose, fructose and a smaller amount of sucrose. These compose the major soluble component of the juice. Citric acid is the second largest component of the soluble fraction; The amount of acid in the fruit increases early in development, and then decreases as the fruit begins to ripen. The balance between the sugars and acids is important for consumer acceptance. A fruit with a low sugar: acid ratio will taste tart; one with a high ratio will taste bland. A typical pH of a ripe raspberry fruit is 3.0 - 3.5;
Hence the ratio of sugar and acids present in a fruit gives different tastes.
2. Chemoreceptors on the tongue produce perceptions of salt, sour, sweet and savory, responding to many fewer chemicals than the nose. Perceptions of hot, cool, astringent, pain and texture also are part of flavor, called "chemesthesis."
VR

Answer 2

There are some flavors in fruits that is distinctive. The banana smell is uniquely a banana. So is the strawberry smell. Scientists have duplicated these flavors and often we will see on some labeled fruit drinks natural and artificial flavors. Many flavors are uniquely found in the type of fruit, but here's where wine gets its flavor: Types of soils, weather conditions and strains or variety of grapes.

When wine is made some flavors come from the grape skin, the type of wood that the wine is fermented with and the mixtures that the Great vinters use to combine and make great wines (also due to the vinter's sense of taste and smell)

Answer 3

fruits having different tastes are because of the chemical produced by the fruits i.e the ester, is compound synthsis from alcohol and carboxylic acid.

Answer 4

the soil

Answer 5

Both.

Answer 6

sugar and water?