Sensory and flavor characteristics of tomato juice from garden gem and roma tomatoes with comparison to commercial tomato juice / (Record no. 148119)

MARC details
000 -LEADER
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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-- 159751
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-- 153667
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-- 153668
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-- 160824
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-- 153669
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-- 153670
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