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United States Department of Agriculture

Agricultural Research Service

Title: Partitioning of Taste and Aromatic Flavor Notes from Fresh Tomato (Lycopersicon Esculentum, Mill) to Develop Predictive Models As a Function of Volatile and Nonvolatile Components

item Abegaz, E - UNIV OF GA
item Scott, J - UNIV OF FL
item Baldwin, Elizabeth
item Shewfelt, R - UNIV OF GA

Submitted to: Postharvest Biology and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 19, 2004
Publication Date: March 1, 2004
Citation: Abegaz, E.G., Tandon, K.S., Scott, J.S., Baldwin, E.A., Shewfelt, R.L. 2004. Partitioning of taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, mill) to develop predictive models as a function of volatile and nonvolatile components. Postharvest Biology and Technology. 34(3):227-235.

Interpretive Summary: Consumers are dissatisfied with fresh tomato flavor, thus, necessitating studies on flavor notes and chemical components in tomato. In this study, sensory and chemical measurements were made on six breeding lines and four supermarket fresh tomato products. The sensory method, of two types tested, that showed the best correlation to sugars, acids and aroma compounds was one where taste and aroma determination were separated by the use of nose clips by the panel.

Technical Abstract: Sensory descriptive measures of six breeding lines and four supermarket items of tomatoes were determined using the 150-mm unstructured line scales with and without partitioning of taste and aroma using nose clips. Chemical/instrumental analysis measurements of pH, titratable acid, soluble solids, glucose, fructose, total sugars, sucrose equivalents and gas chromatographic analysis of flavor volatiles was also conducted. Partitioning provided more taste descriptors correlated to volatile components than models from descriptors without portioning. Regression models were more effective at predicting sensory descriptors with than without partitioning.

Last Modified: 4/22/2015
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