Sensory and flavor characteristics of tomato juice from garden gem and roma tomatoes with comparison to commercial tomato juice / (Record no. 148119)
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fixed length control field | 02947nab a22002417a 4500 |
850 ## - HOLDING INSTITUTION | |
Holding institution | เอกสารภาษาไทย (ชั้น 5) |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 181217b2561 xxu||||| |||| 00| 0 eng d |
099 ## - LOCAL FREE-TEXT CALL NUMBER (OCLC) | |
Classification number | Repr.F15 |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Zhu, Yaozhou. |
245 10 - TITLE STATEMENT | |
Title | Sensory and flavor characteristics of tomato juice from garden gem and roma tomatoes with comparison to commercial tomato juice / |
author | Yaozhou Zhu ... [et.al.]. |
500 ## - GENERAL NOTE | |
GENERAL NOTE | สนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F15) |
518 ## - Year/Month of cataloging | |
Year/Month | YJ2019 M01 |
520 ## - SUMMARY, ETC. | |
Summary, etc. | The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed juice product. A high‐quality Florida plum tomato variety (Garden Gem), and a typical grocery‐store plum tomato variety (Roma) were thermally processed into tomato juices without any additives. The 2 pilot products and a popular commercially available tomato juice (low sodium with sugar and flavor added) were compared using sensory evaluation and instrumental analysis. Flavor compounds in these products were identified using dynamic headspace purge and trap‐gas chromatography‐mass spectrometry (PT‐GC‐MS) by MS library match and retention index and were semi‐quantitated using internal standards. Color, uniformity, overall liking, tomato flavor, sweetness and texture were rated using a hedonic scale. Analysis of variance, correlation and principal component analysis were used to analyze both sensory and flavor data. Among the 3 products, Garden Gem juice was rated significantly (P < 0.05) higher for overall liking, tomato flavor, and sweetness by the 119 consumer panelists in both seasons. Garden Gem juice was found to contain higher levels of 3 sweet/fruity related aroma compounds: 6‐methyl‐5‐hepten‐2‐one, linalool, and β‐ionone. The commercial tomato juice contained a high level of the Maillard reaction‐related notes furfural, dimethyl sulfide, and the least amount of green‐related notes (hexanal, E‐2‐hexenal and Z‐2‐heptenal). The flavor profile of the Roma tomato juice was similar to Garden Gem juice except it contained substantially lower amounts of hexanal and 2‐isobutylthiazole. The compound β‐ionone (fruity note) was not detected in either the commercial or Roma juice. |
648 ## - SUBJECT ADDED ENTRY--CHRONOLOGICAL TERM | |
Chronological term | FOOD61M12 |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Flavor quality. |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Garden Gem. |
650 #0 - Subject-Topical Term | |
Topical term or geographic name entry element | Tomato. |
700 1# - Added Entry-Personal Name | |
Name | Sims, Charles A.. |
700 1# - Added Entry-Personal Name | |
Name | Klee, Harry J.. |
700 1# - Added Entry-Personal Name | |
Name | Sarnoski, Paul J.. |
773 ## - Host Item Entry | |
Title | Journal of Food Science. |
Related parts | 83(1)2018:153-161 |
International Standard Serial Number | 0022-1147 |
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Source of classification or shelving scheme | |
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