title: Use of physical and chemical properties of commercial tomato (Lycopersicon esculentum Mill.) products for monitoring their quality.
abstract: Eighteen physical and chemical variables were determined in 25 samples of commercial tomato products: total solids, soluble solids, water activity, lycopene, 5-hydroxymethyl-2-furfural, CIE(L*a*b*) components (L*, a*, b*, a*/b*, C*, H degrees), total acidity, sodium chloride, wet-weight pulp percentage, alcohol insoluble solids, total pectic substances, ascorbic acid, and pH. In order to maximize the variability of products, samples included crushed tomato, tomato puree, tomato paste, and heavy concentrates and were taken from Italy, France, Spain, Portugal, the United States, Mexico, Colombia, and Chile. Correlation analysis and multidimensional data analysis techniques (principal component analysis and hierarchical classifications) were used to describe the products' variability and to study the relationships among variables. Three variables were selected, with the aim of classifying the collection of samples in a way consistent with the classification obtained with the first principal components. These variables were soluble solids content, the CIE(L*a*b*) lightness parameter L*, and total pectic substances content.
authors: Universidad de Santiago de Compostela, Facultad de Ciencias, Departamento de Química Analítica, Nutrición y Bromatología, 27002 Lugo, Spain.
authors: Luis Eduardo
authors: LE
authors: Ordóñez-Santos
authors: Enrique
authors: E
authors: Arbones
authors: Lourdes
authors: L
authors: Vázquez-Oderiz
authors: Angeles
authors: A
authors: Romero-Rodríguez
authors: Julio
authors: J
authors: Gómez
authors: Miguel
authors: M
authors: López
mesh_terms: D016000:Cluster Analysis; D003116:Color; D018551:Solanum lycopersicum / Q000737:chemistry*; D011786:Quality Control