|Tandon, K - CORNELL UNIV, FOOD SCI DE|
|Scott, J - UNIV OF FL, GCREC|
|Shewfelt, R - UNIV OF GA, FOOD SCI DEPT|
Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: July 30, 2003
Publication Date: October 1, 2003
Citation: TANDON, K.S., BALDWIN, E.A., SCOTT, J.W., SHEWFELT, R.L. LINKING SENSORY DESCRIPTORS TO VOLATILE AND NON-VOLATILE COMPONENTS OF FRESH TOMOATO FLAVOR. JOURNAL OF FOOD SCIENCE. 2003. v. 68(7). p. 2366-2371. Interpretive Summary: Tomato varieties were evaluated for their flavor components using sensory and chemical measurements. Statistics was used to relate the chemical to the sensory data to determine which compounds were important for tomato flavor. Flavor is made up of sugars acids and aroma compounds and all were significantly related to sensory panelists' responses. However, the aroma compounds provided more consistent relationships. It was determined that varieties described to be "full flavored" were higher in sugars and aromatic compounds and lower in acids.
Technical Abstract: Twelve tomato selections were evaluated for their flavor components using sensory and chemical/instrumental measurements. Regression analysis was performed to develop prediction models for the sensory descriptors. Significant prediction models were obtained for most descriptors. Both volatile and non-volatile flavor components influenced the aromatic descriptors, but the volatile components provided more consistent relationships. Sucrose equivalents provided more significant correlations with descriptors than did soluble solids. Tomatoes described as full flavored by the breeder were characterized by higher sugars, soluble solids and aromatic volatile compounds and lower amounts of organic acids than those considered to be of poorer flavor by the breeder. These data provide quantitative linkages of aromatic volatile compounds, sugars and acids with specific flavor notes.