ISHS Acta Horticulturae 542: VII International Symposium on the Processing Tomato
SENSORY EVALUATION OF CANNED DICED TOMATO VARIETIES |
| Authors: | A. Rodríguez, J. López, C. González, R. de la Torre, V. Mangut |
| Keywords: | Reprocessing, pieces, sauces, texture, tomatoes |
| Abstract:
Diced tomatoes are becoming more and more a primary raw material for reprocessing and preparing sauces with pieces. The integrity of the pieces, and other sensory aspects of the sauce, depend on the raw material. Because of the importance of the tomato variety in the quality of the final product, several commercial varieties were planted at the Nestlé R&D Center experimental farm, according to a random experimental design with four replications and following the standard practice in the zone. All varieties were processed in the same way; the tomatoes were peeled, diced, mixed with tomato juice, pasteurized, and hot filled into cans. A descriptive analysis of components was made to perceive sensory parameters. The attributes measured were amount of pieces, firmness, fibrosity, and juiciness, plus 14 descriptors related to aroma and taste. The sessions were blind, with samples coded in boxes and distributed randomly. With the analysis of variance, the significant differences among the attributes allow us to define each variety, although the PCA was the most useful technique for defining each tomato variety for dicing. | |
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