FLAVOR QUALITY OF FRESH TOMATO (LYCOPERSICON-ESCULENTUM MILL) AS AFFECTED BY SUGAR AND ACID LEVELS

The effects of adding sugar and acid to fresh tomatoes on the response by descriptive and consumer panels were studied. 'Duke' tomatoes (Lycopersicon esculentum Mill.) were diced and mixed with reducing sugars (fructose/glucose, 14:11) and citric acid at levels of 0, 1.4, or 2.8% that of the total mixture weight for the sugars and 0, 0.3, or 0.6% for the acid. Descriptive analysis was used to evaluate tomato samples according to the flavor terms sweet, sour, and fresh tomato impact using 150-mm unstructured line scales. Consumer tests were conducted to rate flavor acceptability of diced tomatoes. Regression analysis indicated that a second-order polynomial predicted the response of consumer flavor acceptability to sugar and acid levels. Increasing total sugar and acid levels did not affect fresh tomato impact but did significantly affect flavor acceptability. Maximum levels of acid were reached above which further increases negatively affected consumer acceptability.