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Sensory evaluation and physico‐chemical measurements of tomatoes commonly consumed in New Zealand
Author(s) -
Busch Janette M.,
Savage Geoffrey P.,
Searle Bruce P.
Publication year - 2008
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/j.1470-6431.2008.00685.x
Subject(s) - titratable acid , taste , cultivar , brix , horticulture , food science , sensory analysis , chemistry , mathematics , biology , sugar
Five different locally sourced commercially grown tomatoes (cultivars; Aranca, Excell, Flavourine, Mondeo and Solairo) and one grown in Australia (Gourmet) were subjected to sensory evaluation using a consumer taste panel. Physico‐chemical characteristics (CIE colour, dry matter, °Brix, titratable acidity, pH and °Brix : acid ratio) were also measured on the tomatoes. Overall, the sensory evaluation results showed that there were differences between the tomato cultivar most likely to be purchased (Excell, bright red skin colour) and the tomato liked most overall (Aranca, darker red skin colour). Panellists gave a wide range of juiciness and hardness scores to the tomatoes evaluated. Cultivars Flavourine, Aranca and Solairo were moderately sweet while Excell, Mondeo and Gourmet were regarded as not sweet at all. Physico‐chemical results showed that the New Zealand grown tomato varieties evaluated were comparable with other tomatoes grown in New Zealand while most tomatoes were redder and had higher titratable acidity compared with studies of tomato varieties from other countries. The panellists initially ranked the tomatoes on the redness of skin colour but changed their rankings when they had assessed their taste and texture.