scholarly journals Relationship between Sensory and Instrumental Analysis for Tomato Flavor

1998 ◽  
Vol 123 (5) ◽  
pp. 906-915 ◽  
Author(s):  
E.A. Baldwin ◽  
J.W. Scott ◽  
M.A. Einstein ◽  
T.M.M. Malundo ◽  
B.T. Carr ◽  
...  
Keyword(s):  
Panel Data ◽  
Descriptive Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Line Scale ◽  
Trained Panel ◽  
Tomato Cultivars ◽  
Sensory Responses

The major components of flavor in tomato (Lycopersicon esculentum Mill.) and other fruit are thought to be sugars, acids, and flavor volatiles. Tomato overall acceptability, tomato-like flavor, sweetness, and sourness for six to nine tomato cultivars were analyzed by experienced panels using a nine-point scale and by trained descriptive analysis panels using a 15-cm line scale for sweetness, sourness, three to five aroma and three to seven taste descriptors in three seasons. Relationships between sensory data and instrumental analyses, including flavor volatiles, soluble solids (SS), individual sugars converted to sucrose equivalents (SE), titratable acidity (TA), pH, SS/TA, and SE/TA, were established using correlation and multiple linear regression. For instrumental data, SS/TA, SE/TA, TA, and cis-3-hexenol correlated with overall acceptability (P = 0.05); SE, SE/TA (P≤0.03), geranylacetone, 2+3-methylbutanol and 6-methyl-5-hepten-2-one (P = 0.11) with tomato-like flavor; SE, pH, cis-3-hexenal, trans-2-hexenal, hexanal, cis-3-hexenol, geranylacetone, 2+3-methylbutanol, trans-2 heptenal, 6-methyl-5-hepten-2-one, and 1-nitro-2-phenylethane (P≤0.11) with sweetness; and SS, pH, acetaldehyde, aceton, 2-isobutylthiazole, geranlyacetone, β-ionone, ethanol, hexanal and cis-3-hexenal with sourness (P≤0.15) for experienced or trained panel data. Measurements for SS/TA correlated with overall taste (P=0.09) and SS with astringency, bitter aftertaste, and saltiness (P≤0.07) for trained panel data. In addition to the above mentioned flavor volatiles, methanol and 1-penten-3-one significantly affected sensory responses (P = 0.13) for certain aroma descriptors. Levels of aroma compounds affected perception of sweetness and sourness and measurements of SS showed a closer relationship to sourness, astringency, and bitterness than to sweetness.

scholarly journals Instrumental and Sensory Analysis of Tomato Flavor

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 786C-786 ◽  
Author(s):  
E.A. Baldwin ◽  
J.W. Scott ◽  
T.M. Malundo ◽  
R.L. Shewfelt
Keyword(s):  
Regression Analysis ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Study Objective ◽  
Sensory Data ◽  
Overall Acceptability ◽  
Sensory Analyses ◽  
Tomato Flavor ◽  
Highly Correlated ◽  
Level Of Significance

Sugars, acids, and flavor volatiles are components of flavor that have been measured instrumentally, revealing differences among tomato cultigens. For objective measurements to be useful, however, they need to relate to sensory data. In this study, objective and sensory analyses of tomato flavor were compared. Seven tomato cultigens were ranked for sweetness, sourness, and flavor and rated for overall acceptability by a panel of 32 experienced judges. Sucrose equivalents (SE), measured by HPLC, but not soluble solids correlated with sweetness at P = 0.10. In addition, SE highly correlated with flavor (P = 0.03), while titratable acidity (TA) negatively correlated with overall acceptability (P = 0.03). Regression analysis indicated that 2+3-methylbutanol, cis-3-hexenal, and 6-methyl-5-hepten-2-one significantly contributed to flavor at a 5% level of significance. It is apparent from this study that sucrose equivalents are more meaningful than soluble solids for measurement of sweetness, and that certain flavor volatiles play a role in tomato flavor.

scholarly journals Preliminary Insights in Sensory Profile of Sweet Cherries

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 612
Author(s):  
Vânia Silva ◽  
Sandra Pereira ◽  
Alice Vilela ◽  
Eunice Bacelar ◽  
Francisco Guedes ◽  
...  
Keyword(s):  
Sweet Cherry ◽  
Prunus Avium ◽  
Sugar Content ◽  
Principal Component ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Quality Parameters ◽  
Sensory Profile ◽  
Soluble Solids ◽  
Sensory Data

Sweet cherry (Prunus avium L.) is a fruit appreciated by consumers for its well-known physical and sensory characteristics and its health benefits. Being an extremely perishable fruit, it is important to know the unique attributes of the cultivars to develop cultivation or postharvest strategies that can enhance their quality. This study aimed to understand the influence of physicochemical characteristics of two sweet cherry cultivars, Burlat and Van, on the food quality perception. Several parameters (weight, dimensions, soluble solids content (SSC), pH, titratable acidity (TA), colour, and texture) were measured and correlated with sensory data. Results showed that cv. Van presented heavier and firmer fruits with high sugar content. In turn, cv. Burlat showed higher pH, lower TA, and presented redder and brightest fruits. The principal component analysis revealed an evident separation between cultivars. Van cherries stood out for their sensory parameters and were classified as more acidic, bitter, and astringent, and presented a firmer texture. Contrarily, Burlat cherries were distinguished as being more flavourful, succulent, sweeter, and more uniform in terms of visual and colour parameters. The results of the sensory analysis suggested that perceived quality does not always depend on and/or recognize the quality parameters inherent to the physicochemical characteristics of each cultivar.

scholarly journals Utilization of Dairy Industry Waste-Whey in Formulation of Papaya RTS Beverage

2017 ◽  
Vol 5 (2) ◽  
pp. 168-174 ◽  
Author(s):  
Anil Panghal ◽  
Vikas Kumar ◽  
Sanju Dhull ◽  
Yogesh Gat ◽  
Navnidhi Chhikara
Keyword(s):  
New Product Development ◽  
Nutritional Value ◽  
Dairy Industry ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Environmental Pollutant ◽  
Soluble Solids ◽  
Microbial Quality ◽  
Industry Waste ◽  
Overall Acceptability

Fruits and vegetable are highly perishable and are subjected to rapid post harvest losses. Their value addition can enhance shelf life, new product development and finally commodity value in market. The present work was planned to prepare papaya based beverage with whey incorporation (0, 25, 50 and 100%), which is a major environmental pollutant from dairy industry. RTS was evaluated for its nutritional composition, physicochemical attributes like titratable acidity, total soluble solids, total and reducing sugars and sensory quality. Microbial quality was also observed for 60 days. Results revealed that on increasing whey incorporation, nutritional quality was enhanced, but poor sensory and microbial quality was observed. Beverage with 25% addition was found most acceptable with overall acceptability of 8.59±0.21. Selected beverage has 15.05±0.18 oBrix TSS, 0.30±0.11% acidity, 5.37±0.01g/100g reducing sugar, 14.06±0.46 g/100g total sugar and 5.60±0.02 mg/100g ascorbic acid, thus depicting enhanced nutritional value and this creates a scope for better health, enhanced papaya postharvest value and whey utilization.

scholarly journals Microfluidization-Driven Changes in Some Physicochemical Characteristics, Metal/Mineral Composition, and Sensory Attributes of Sugarcane Juice

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Ayon Tarafdar ◽  
Barjinder Pal Kaur
Keyword(s):  
Electrical Conductivity ◽  
Mineral Composition ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sugarcane Juice ◽  
Soluble Solids ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Filtration Effect ◽  
Interaction Chamber

This work evaluated the effect of microfluidization at different pressure (50, 100, 150, and 200 MPa)-cycle (1, 3, 5, 7) combinations on the physicochemical (total soluble solids, titratable acidity, pH, and electrical conductivity), sensory, and metal/mineral composition of sugarcane juice which was previously unexplored. Juice extracted from blanched sugarcane stems (var Co 0238) was microfluidized, and the analysis for different parameters was conducted using standard protocols. The mineral/metal composition was determined using ICP-OES following a wet digestion method. Results showed that TSS decreased from 18.88 °Brix to a range of 10.15–15.7 °Brix with the former (lower value) being due to the release of insoluble matter after microfluidization which was further solubilised at higher processing cycles (as in the latter). The pH did not vary significantly as compared to control and was in the range of 5.2–5.7. However, a decrease in titratable acidity (0.1–0.26%) was found as compared to control (0.26%). The electrical conductivity of microfluidized sugarcane juice varied from 4.45 to 5.12 mS as compared to 4.95 mS for control. Metal/mineral analysis showed rich reserves of magnesium, phosphorus, potassium, and calcium in sugarcane juice which degraded after microfluidization perhaps due to filtration effect caused by the micropore in the interaction chamber of the microfluidizer. The sensory score showed acceptability of the juice after microfluidization (overall acceptability ∼7).

scholarly journals Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies

2014 ◽  
Vol 12 (1) ◽  
pp. 195-201
Author(s):  
JS Jothi ◽  
P Karmoker ◽  
K Sarower
Keyword(s):  
Chemical Analysis ◽  
Vitamin C ◽  
Fruits And Vegetables ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Elderly Persons ◽  
Overall Acceptability ◽  
Banana Juice ◽  
Physico Chemical

Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Estimation of vitamin C content (6.32 – 15.45 mg) of mixed squash showed high improvement in nutritional value of papaya juice incorporated with carrot and banana juice in squash. TSS (40.0 to 41.6) increased with gradual passage of storage time, which might be due to hydrolysis of polysaccharides into monosaccharide and oligosaccharides. The titratable acidity (1.25% to 2.97%) increased and pH (5.01 to 3.87) decreased progressively during the storage period might be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for mixed squash prepared up to 40% carrot juice incorporation with 40% papaya and 20% banana juice indicated the commercial scope for manufacturing good and nutritious squash from carrot, papaya and banana juice. However, the shelf life of mixed squash was established within 8 weeks. The product is recommended for children, youth and elderly persons to be used within 8 weeks. DOI: http://dx.doi.org/10.3329/jbau.v12i1.21412 J. Bangladesh Agril. Univ. 12(1): 195-201, June 2014

scholarly journals Preparation and Evaluation of Pear and Grapes Blended Leather

2021 ◽  
Vol 64 (2) ◽  
pp. 182-191
Author(s):  
Ishtiaq Ahmad ◽  
Aysha Riaz ◽  
Arsalan Khan ◽  
Syed Sohail Shah ◽  
Falak Naz Shah ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Activity ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Organoleptic Evaluation ◽  
Overall Acceptability ◽  
Randomized Design

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The experiment was laid out in a complete randomized design (CRD). The effects of storage and treatments were studied for three months of storage with an interval of 15 days. Various parameters such as moisture, percent acidity, total soluble solids, water activity, ascorbic acid content, reducing sugar, non-reducing sugar and sensory attributes i.e. colour, taste, texture and overall acceptability were studied. Significant differences were observed in all the studied parameters. A decrease was recorded in moisture (16.02 to 13.76%), ascorbic acid content (13.21 to 6.64 mg/100g), non-reducing sugar (67.02 to 64.76%) and water activity (0.50 to 0.45), while an increase was recorded in titratable acidity (0.88 to 1.01%), TSS (76.68 to 79.05 °brix) and reducing sugar (11.43 to 11.85%). Base on organoleptic evaluation T3 was found most acceptable during storage. The combination of 70% pear pulp and 30% grapes juice for leather preparation proved to be the best combination in terms of extending the shelf life and improving the quality of pear and grapes blended leather during storage.    

scholarly journals Physico-chemical and sensory parameters of tomato cultivars grown in organic systems

2014 ◽  
Vol 32 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Jacqueline C Araujo ◽  
Paula PM Silva ◽  
Samuel FP Telhado ◽  
Rogério H Sakai ◽  
Marta HF Spoto ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Analysis ◽  
Soluble Solids ◽  
Santa Cruz ◽  
Fresh Market ◽  
Organic Systems ◽  
Tomato Cultivars ◽  
Mixed Ground ◽  
Sensory Parameters ◽  
Hedonic Scale

The objectives of this research were to perform the physical, chemical and sensorial characterization, for hybrid and open pollinated tomato, within the Santa Cruz and Italian groups, aiming fresh consumption. A total of 14 fresh market tomato cultivars was used, six of them being experimental varieties and eight were commercial ones. The experimental design was of randomized blocks with six replicates and five plants per plot. For the chemicophysical analysis, samples of ripe fruits were randomly extracted from five plants in each plot, labeled and maintained under refrigeration at 5ºC until the next day after harvest. Afterwards, fruits of all cultivars were mixed, ground and divided in triplicates to be submitted to the physicochemical analysis. From the physicochemical analysis it was observed that the value of the ratio between soluble solids (SS)/titratable acidity (TA) was higher in the cultivars IAC 6 and IAC 3. In relation to the SS content, the highest values were obtained by cultivars IAC 1 and IAC 6. In order to evaluate the commercial value of the cultivars, a sensorial analysis was carried out with fruits tasted by 75 individuals, using a hedonic scale of seven points. The data were analyzed by variance analysis and grouping of means. The cultivars of the Italian group IAC 4, IAC 6, Netuno and Bari; as well as the cultivars of the Santa Cruz group IAC 1, IAC 5, HTV 0601 and Débora Victory reached the best scores in all the sensorial traits evaluated. All the cultivars presented reasonable quality of the fruits, with SS/TA ratio values higher than 16 and SS values higher than 4ºBrix.

scholarly journals Developing a Tree Fruit Code [Prunus persica (Batch.)] for Cultivars According to Their Organoleptic Characteristics

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1145A-1145
Author(s):  
Carlos H. Crisosto ◽  
Gayle M. Crisosto ◽  
Gemma Echeverria ◽  
Jaume Puy
Keyword(s):  
Quality Index ◽  
Prunus Persica ◽  
Principal Component ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Organoleptic Characteristics ◽  
Solids Concentration ◽  
Trained Panel ◽  
Minimum Quality

Cultivar segregation according to their organoleptic perception was attempted by using trained panel data evaluated by principal component analysis in four sources of 24 peach and 27 nectarine cultivars as a part of our program to develop minimum quality indexes. Source significantly affected cultivar ripe soluble solids concentration (RSSC) and ripe titratable acidity (RTA), but it did not significantly affect sensory perception of flavor, sourness and aroma by the trained panel. On two out of 51 cultivars tested, source played a role on sweetness perception. In all of these cases, when source fell out of the proposed cultivar organoleptic group it could be explained by fruit being harvested outside the commercial physiological maturity (immature or overmature). The perception of the four sensory attributes was reduced to three principal components that explain 92% for peach and 94% for nectarine of the variation in the sensory characteristics of the cultivars tested. Season did not affect significantly the classification of three cultivars that were evaluated during these two seasons. By plotting organoleptic characteristics in PC1 and PC2 (∼76%), cultivars were segregated into groups (balanced, robust, sweet, peach or nectarine aroma, and/or peach or nectarine flavor) with similar sensory attributes; nectarines were classified into five groups and peaches into four groups. Based on this information, we recommend that cultivars should be clustered in organoleptic groups and a development of a minimum quality index should be attempted within each organoleptic group rather than proposing a generic minimum quality index based on RSSC. This organoleptic cultivar classification will help to match ethnic preferences and enhance the current promotion and marketing programs.

scholarly journals 141 MULTIVARIATE STATISTICAL ANALYSIS: AN APPROACH TO ASSESS `GALA' APPLE QUALITY.

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 448g-449
Author(s):  
A. Plotto ◽  
A. N. Azarenko ◽  
M. R. McDaniel ◽  
J.P. Mattheis
Keyword(s):  
Titratable Acidity ◽  
Soluble Solids ◽  
Multivariate Statistical ◽  
Sensory Data ◽  
Consumer Panel ◽  
Solids Concentration ◽  
Two Factors ◽  
Univariate Anova ◽  
Apple Quality ◽  
Better Than

`Gala' apples were harvested at weekly intervals for 6 weeks, refrigerated at 0C, and evaluated by a consumer panel monthly over a 6 month period for overall liking, firmness, sweetness, tartness and flavor intensities. Firmness, titratable acidity and soluble solids concentration were also measured. Initial analysis of sensory data revealed multicollinearity for overall liking, sweetness, and flavor. The five descriptors explained 75 % of the dataset variation in the first two factors. An orthogonal rotation separated overall liking, flavor and sweetness, and firmness and tartness into two independent factors. The distribution of mean scores along these independent factors showed that panelists could perceive changes due to ripening and maturation. The multivariate factor analysis was better than univariate ANOVA at illustrating how apple maturity stages were apparent to untrained panelists. Firmness was the only instrumental variable correlated to firmness ratings in the sensory tests. None of the analytical measurements could explain overall liking.

scholarly journals (190) Sensory Quality and Postharvest Performance of Southern Highbush Blueberry Cultivars Grown in Southern California

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1043C-1043 ◽  
Author(s):  
Elizabeth Mitcham ◽  
William Biasi ◽  
Mark Gaskell ◽  
Ben Faber ◽  
Ramiro Lobo
Keyword(s):  
Fruit Quality ◽  
Cold Storage ◽  
Sensory Quality ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Santa Fe ◽  
Sensory Data ◽  
Quality Ratings ◽  
Off Flavors ◽  
Southern Highbush

Blueberry fruit were harvested at commercial maturity from variety trials and shipped overnight to UC Davis. Fruit quality was evaluated upon receipt and after 6 and 20 days of cold storage at 0.5 °C in air shelf life. Firmness, external color, soluble solids, and titratable acidity were measured. Sensory evaluations were conducted by trained tasters to rate the blueberries for crispness, mealiness, sweetness, tartness, blueberry flavor, and off-flavors at harvest and again after 21 days of storage. Many of the blueberries increased in firmness during cold storage. Firmness at harvest tended to be softer in `Santa Fe' and `Jewel' and firmer in `Star'. Sensory data also found `Sharpblue' and `Southmoon' to be more firm; however the objective measurements did not agree. Overall, `Saphire' was low in sugars and acids, and `Jewell' and `Star' were high in acids. `Misty' and `Sharpblue' were consistently high in sugars and acids. Overall objective fruit quality ratings were highest for `Misty', `Sharpblue', and `Southmoon', and lowest for `Santa Fe'. Blueberry flavor was rated highest in `Jewell', `Star', and `Sharpblue', and lowest in `Santa Fe', `Saphire', `Misty', and `Emerald'. These data indicate that blueberry flavor may be closely tied to acid content, as most of the high-flavor varieties had high acid and many of the low-flavor varieties had low acid. Over 3 years, the varieties consistently rated highest for overall objective quality were `Misty' and `Southmoon'. `Star' was rated high for overall quality in 2 years and moderate in 1. `Jewell', `Star', and `Sharpblue' were rated highest in flavor. `Santa Fe' was ranked low in flavor quality in 2 out of 3 years. Selection of variety appears to have a strong influence on the sensory quality of the blueberries marketed.

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