| 000 | 02947nab a22002417a 4500 | ||
|---|---|---|---|
| 850 | _aเอกสารภาษาไทย (ชั้น 5) | ||
| 999 |
_c148119 _d148119 |
||
| 008 | 181217b2561 xxu||||| |||| 00| 0 eng d | ||
| 099 | _aRepr.F15 | ||
| 100 | 1 |
_aZhu, Yaozhou. _9153666 |
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| 245 | 1 | 0 |
_aSensory and flavor characteristics of tomato juice from garden gem and roma tomatoes with comparison to commercial tomato juice / _cYaozhou Zhu ... [et.al.]. |
| 500 | _aสนใจติดต่อขอรับบริการเอกสารฉบับเต็มที่ one stop service (สำนักหอสมุดฯ) หรือ e-mail ([email protected]) โทร. 0 2201 7254-56, 0 2201 7287-89 (จัดเก็บชั้น 5 - Repr.F15) | ||
| 518 | _aYJ2019 M01 | ||
| 520 | _aThe 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 |
_aFOOD61M12 _9159751 |
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| 650 | 0 |
_aFlavor quality. _9153667 |
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| 650 | 0 |
_aGarden Gem. _9153668 |
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| 650 | 0 |
_aTomato. _9160824 |
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| 700 | 1 |
_aSims, Charles A.. _9153669 |
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| 700 | 1 |
_aKlee, Harry J.. _9153670 |
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| 700 | 1 |
_aSarnoski, Paul J.. _9153671 |
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| 773 |
_tJournal of Food Science. _g83(1)2018:153-161 _x0022-1147 |
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| 942 | _2lcc | ||