Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis

Doctor of PhilosophyFood Science ProgramEdgar Chambers IVThree studies, using descriptive sensory analysis with highly trained panelists, were conducted to better understand the sensory characteristics of fresh and processed tomatoes. A “green” note often has been described as part of tomato flavor and is noted in many fruits, vegetables, grains and processed products. Thus, the first study developed a sensory lexicon for green characteristics in foods. The lexicon, consisting of 17 sensory attributes, was used to characterize sensory properties of 22 chemicals potentially associated with green odor. Green characteristics can be differentiated as green-unripe, green-peapod, green-grassy/leafy, green-viney and green-fruity. Additional attributes that are important in various green characteristics included musty/earthy, pungent, bitter, sweet and floral. Various chemicals were described as green at different concentrations. Green-grassy/leafy was the most common characterizing green attribute of many of the chemicals studied. Changing the concentrations of the chemicals resulted not only in changing the intensity of the attributes, but it also altered the sensory profile of many of the chemicals. A sensory lexicon for describing tomatoes also was developed. A variety of fresh tomatoes, processed tomatoes, and tomato-based products such as ketchup and pasta sauce were used to create the lexicon. The characteristics of tomatoes can be described using 33 aroma, flavor and texture attributes. Some characteristics were common across all or most fresh and processed tomatoes. However, reducing the number of attributes may be possible for certain studies because some attributes were appropriate only for fresh or processed tomatoes, not both. A third study determined the sensory characteristics of five tomato types, including newer and older cultivars that varied in their physical traits and primary use. The impacts of processing on the sensory quality of tomato products were investigated, with juice (minimal processing) and paste (higher level of processing) being made from the cultivars. Fresh tomatoes differed significantly because of cultivar and ripening stage differences. Fresh tomatoes differed considerably from processed tomatoes. A low processing level intensified some key aroma and flavor attributes, but differences in flavor attributed to cultivar became minimal after a higher degree of processing. Textural differences among cultivars after processing were more pronounced than flavor differences

Long-term postharvest aroma evolution of tomatoes with the alcobaça (alc) mutation

The postharvest evolution of Penjar tomatoes has been studied in four accessions representative of the variability of the varietal type. The long-term shelf life of these materials, which carry the alc allele, was confirmed with 31.2-59.1% of commercial fruits after 6 months of effective conservation at room temperature and a limited loss of weight (21.1-27.9%). Aroma in Penjar tomatoes is differentiated from other tomato varieties by a characteristic 'sharp-floral' aroma descriptor. The evolution of the 'sharp-floral' aroma during postharvest showed a peak of intensity at 2 months of postharvest, though in one accession a delay of 2 months in this response was detected. Out of 25 volatiles analysed, including main and background notes, a reverse iPLS variable selection revealed that the main candidates behind this aromatic behaviour are ¿-terpineol, trans-2-hexenal, 6-methyl-5-hepten-2-one, trans-2-octenal, ¿-pinene, ß-ionone, 2 + 3-methylbutanol and phenylacetaldehyde. Between harvest and 2 months postharvest, most compounds reduced considerably their concentration, while the intensity of the 'sharp-floral' descriptor increased, which means that probably there is a rearrangement of the relative concentrations among volatiles that may lead to masking/unmasking processes. © 2011 Springer-Verlag.This work was supported by grants from the Conselleria de Agricultura, Pesca y Alimentacio de la Comunidad Valenciana, the Fundacion de la Comunidad Valenciana para la Investigacion Agroalimentaria (AGROALIMED) and from the Departament d'Agricultura, Alimentacio i Accio Rural (DAR) de la Generalitat de Catalunya.Casals Missio, J.; Cebolla Cornejo, J.; Rosello Ripolles, S.; Beltran Arandes, J.; Casanas, F.; Nuez Viñals, F. (2011). Long-term postharvest aroma evolution of tomatoes with the alcobaça (alc) mutation. 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A general lexicon for sensory analysis of texture and appearance of lip products

Lip products (lipsticks, glosses and balms) are an important aspect of the cosmetics business. The lip product segment of the business has been expanding because the majority of women use some form of lip products. In addition, men commonly use lip balm in winter months. The purpose of this 3-part study was to develop a lexicon for descriptive sensory testing of lip products. In the first study, two focus groups were conducted to understand women’s perceptions of lip products, and elicit desirable and undesirable characteristics in the products. In the second study, six highly trained panelists from the Sensory Analysis Center at Kansas State University developed a lexicon using five samples each of lip balms, lip glosses, and lipsticks. All attributes were measured during or after application. Attributes were categorized under “initial texture”, “initial appearance”, “after appearance” and “after texture.” The lexicon comprised of 18 terms. The panelists developed definitions, references, and protocols for evaluation for each attribute in the lexicon. The third study consisted of a validation phase, in which 12 samples, four from each product segment, were used. The lexicon developed in this study was inclusive enough to show distinctions between and within the lip glosses, lip balms and lipsticks. This lexicon could be used to identify similarities and differences in other lip products such as lip plumper, lip liners and multi-use products