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Life Cycle of Canned Tomato Paste: Correlation Between Sensory and Instrumental Testing Methods
Author(s) -
ECKERLE JEAN R.,
HARVEY CHARLOTTE D.,
CHEN TUNGSHAN
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb10425.x
Subject(s) - colorimeter , repeatability , sensory analysis , food science , shelf life , product (mathematics) , sensory system , quantitative descriptive analysis , mathematics , descriptive statistics , chemistry , statistics , psychology , aroma , geometry , quantum mechanics , cognitive psychology , physics
Canned tomato paste was examined to determine its life cycle. Life cycle information can be used to predict the shelf‐life of the product. The product was stored at 45, 37.8, 29.4, 22.2, and 3.3°C for up to 3 yr. The product was analyzed by two sensory testing methods (hedonic evaluations and descriptive profile analysis) and three instrumental testing methods (serum color, hydroxymethylfurfural content and colorimeter values). Two separate studies were conducted to check the repeatability of the data. Correlations were established between the sensory and instrumental methods. The product had a Q 10 of 3.8 with a shelf‐life of 38 months at 25°C and an E a (activation energy) of 23 Kcal/mole, as determined by the descriptive profile analysis.