Relationship between Sensory and Instrumental Analysis for Tomato Flavor

作者：Elizabeth Baldwin, John W. Scott, MARGERY A. EINSTEIN, T.M.M. Malundo, B. Thomas Carr, R.L. Shewfelt, K.S. Tandon · 发表于：Journal of the American Society for Horticultural Science · 年份：1998 · DOI：10.21273/jashs.123.5.906 · 被引用次数：302 · 研究领域：Postharvest Quality and Shelf Life Management、Advanced Chemical Sensor Technologies、Sensory Analysis and Statistical Methods

The major components of flavor in tomato ( Lycopersicon esculentum Mill.) and other fruit are thought to be sugars, acids, and flavor volatiles. Tomato overall acceptability, tomato-like flavor, sweetness, and sourness for six to nine tomato cultivars were analyzed by experienced panels using a nine-point scale and by trained descriptive analysis panels using a 15-cm line scale for sweetness, sourness, three to five aroma and three to seven taste descriptors in three seasons. Relationships between sensory data and instrumental analyses, including flavor volatiles, soluble solids (SS), individual sugars converted to sucrose equivalents (SE), titratable acidity (TA), pH, SS/TA, and SE/TA, were established using correlation and multiple linear regression. For instrumental data, SS/TA, SE/TA, TA, and cis -3-hexenol correlated with overall acceptability ( P = 0.05); SE, SE/TA ( P ≤0.03), geranylacetone, 2+3-methylbutanol and 6-methyl-5-hepten-2-one ( P = 0.11) with tomato-like flavor; SE, pH, cis -3-hexenal, trans -2-hexenal, hexanal, cis -3-hexenol, geranylacetone, 2+3-methylbutanol, trans -2 heptenal, 6-methyl-5-hepten-2-one, and 1-nitro-2-phenylethane ( P ≤0.11) with sweetness; and SS, pH, acetaldehyde, aceton, 2-isobutylthiazole, geranlyacetone, β-ionone, ethanol, hexanal and cis -3-hexenal with sourness ( P ≤0.15) for experienced or trained panel data. Measurements for SS/TA correlated with overall taste ( P =0.09) and SS with astringency, bitter aftertaste, and saltiness ( P...