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Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor
Author(s) -
Tandon K.S.,
Baldwin E.A.,
Scott J.W.,
Shewfelt R.L.
Publication year - 2003
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.1365-2621.2003.tb05774.x
Subject(s) - flavor , chemistry , food science , sensory system , sensory analysis , biology , neuroscience
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 nonvolatile 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, 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.