Analysis of sensory and physicochemical data on commercial tomato purée with pattern recognition techniques.
The correlations between analytical parameters and some typical sensory attributes of commercial tomato purée (8-14 degrees Brix) were studied. In order to ensure the widest possible variance multivariate analyses was used. A model was obtained that could describe the different contribution of the analytical variables to the sensory attributes examined. Cluster analysis revealed the existence of two distinct sub-groups; traditional by tomato purée and organically produced tomato purée.
Porretta
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Department of Tomato Products, Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.
D000093:Acetoin / Q000032:analysis; D016000:Cluster Analysis; D015169:Colony Count, Microbial; D003931:Diacetyl / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D005638:Fruit / Q000737:chemistry* / Q000382:microbiology; D005659:Fungicides, Industrial / Q000032:analysis; D006801:Humans; D015999:Multivariate Analysis; D010575:Pesticides / Q000032:analysis; D012044:Regression Analysis; D013649:Taste
D005659:Fungicides, Industrial; D010575:Pesticides; D000093:Acetoin; D003931:Diacetyl