Chemical and sensory analysis of commercial tomato juices present on the Italian and Spanish markets.
作者： Anna Vallverdú-Queralt , Alessandra Bendini , Federica Tesini , Enrico Valli , Rosa Maria Lamuela-Raventos
DOI: 10.1021/JF304631C
关键词: Sweetness 、 Quantitative Descriptive Analysis 、 Sensory profile 、 High intensity 、 Food science 、 Biology 、 Sensory analysis
摘要: A quantitative descriptive analysis was developed to characterize the sensory quality of a set 12 organic and conventional tomato juices sold in Spanish Italian markets. The volatile compounds were also studied. Twelve descriptors, selected by trained panel, evaluated profile samples. Some characterized dominant positive notes typical tomatoes (tomato paste, vegetable notes), whereas others negative attributes (off-flavors, high intensity acidity, sweetness). pattern samples, studied SPME/GC-MS, correlated with results: basically, higher than regardless their geographical origin. Conventional grouped closer cluster, more diversified. Moreover, “defective” samples showed amounts 3-methyl-1-butanol.
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