Document Detail


Chemical and Sensory Analysis of Commercial Tomato Juices present on Italian and Spanish Market.
MedLine Citation:
PMID:  23320944     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
A quantitative descriptive analysis was developed to characterize the sensory quality of a set of 12 organic and conventional tomato juices sold in Spanish and Italian markets. The volatile compounds of tomato juices were also studied. Twelve sensory descriptors, selected by a trained panel, evaluated the sensory profile of the samples. Some tomato juices were characterized by dominant positive notes typical of tomatoes (tomato paste, vegetable notes), while others by negative sensory attributes (off-flavours, high intensity of acidity and sweetness). The volatile pattern of the samples, studied by SPME/GC-MS, was correlated with the sensory results: basically, organic tomato juices were characterized by vegetable notes and higher volatile compounds than conventional samples, regardless their geographical origin. Conventional tomato juices were grouped in a closer cluster, whereas organic tomato juices are more diversified. Moreover, "defective" samples showed higher amounts of 3-methyl-1-butanol.
Authors:
Anna Vallverdú-Queralt; Alessandra Bendini; Federica Tesini; Enrico Valli; Rosa M Lamuela-Raventós; Tullia Gallina Toschi
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-1-16
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-1-16     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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