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Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis.

机译：使用描述性感官分析了解新鲜和加工番茄的感官特性。

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摘要

Three studies, using descriptive sensory analysis with highly trained panelists, were conducted to better understand the sensory characteristics of fresh and processed tomatoes.; A "green" note often has been described as part of tomato flavor and is noted in many fruits, vegetables, grains and processed products. Thus, the first study developed a sensory lexicon for green characteristics in foods. The lexicon, consisting of 17 sensory attributes, was used to characterize sensory properties of 22 chemicals potentially associated with green odor. Green characteristics can be differentiated as green-unripe, green-peapod, green-grassy/leafy, green-viney and green-fruity. Additional attributes that are important in various green characteristics included musty/earthy, pungent, bitter, sweet and floral. Various chemicals were described as green at different concentrations. Green-grassy/leafy was the most common characterizing green attribute of many of the chemicals studied. Changing the concentrations of the chemicals resulted not only in changing the intensity of the attributes, but it also altered the sensory profile of many of the chemicals.; A sensory lexicon for describing tomatoes also was developed. A variety of fresh tomatoes, processed tomatoes, and tomato-based products such as ketchup and pasta sauce were used to create the lexicon. The characteristics of tomatoes can be described using 33 aroma, flavor and texture attributes. Some characteristics were common across all or most fresh and processed tomatoes. However, reducing the number of attributes may be possible for certain studies because some attributes were appropriate only for fresh or processed tomatoes, not both.; A third study determined the sensory characteristics of five tomato types, including newer and older cultivars that varied in their physical traits and primary use. The impacts of processing on the sensory quality of tomato products were investigated, with juice (minimal processing) and paste (higher level of processing) being made from the cultivars. Fresh tomatoes differed significantly because of cultivar and ripening stage differences. Fresh tomatoes differed considerably from processed tomatoes. A low processing level intensified some key aroma and flavor attributes, but differences in flavor attributed to cultivar became minimal after a higher degree of processing. Textural differences among cultivars after processing were more pronounced than flavor differences.
机译：进行了三项研究，使用了训练有素的小组成员进行描述性感官分析，以更好地了解新鲜和加工番茄的感官特性。通常将“绿色”香精描述为番茄风味的一部分，并且在许多水果，蔬菜，谷物和加工产品中均已注意到。因此，第一项研究开发了食品中绿色特性的感官词典。该词典由17种感官属性组成，用于表征22种可能与绿色气味相关的化学物质的感官特性。可以将绿色特征区分为未生绿色，绿色豆荚，绿色草/叶，绿色葡萄树和绿色水果。在各种绿色特征中重要的其他属性包括霉味/土味，辛辣味，苦味，甜味和花香。各种化学品被描述为不同浓度的绿色。青草/叶类植物是许多研究化学物质中最常见的绿色特征。改变化学品的浓度不仅导致属性强度的改变，而且还改变了许多化学品的感官特征。还开发了描述番茄的感觉词典。各种各样的新鲜番茄，加工番茄以及诸如番茄酱和意大利面酱等基于番茄的产品被用于创建词典。番茄的特性可以使用33种香气，风味和质地属性来描述。在所有或大多数新鲜和加工过的西红柿中，有些特征是共有的。但是，对于某些研究，减少属性的数量是可能的，因为某些属性仅适用于新鲜或加工的西红柿，而不能同时适用于两种西红柿。第三项研究确定了五种番茄的感官特性，包括其生理特性和主要用途各不相同的新旧品种。研究了加工对番茄产品感官质量的影响，并从栽培品种中制作了汁液（最低加工量）和酱（加工水平更高）。由于品种和成熟阶段的差异，新鲜番茄差异显着。新鲜番茄与加工番茄的差异很大。较低的加工水平会增强一些关键的香气和风味属性，但是在较高的加工度下，由于品种引起的风味差异变得最小。加工后品种之间的质地差异比风味差异更明显。

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  • 作者

    Hongsoongnern, Pairin.;

  • 作者单位

    Kansas State University.$bFood Science Program.;

  • 授予单位 Kansas State University.$bFood Science Program.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2007
  • 页码 196 p.
  • 总页数 196
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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