Development of a model for quality assessment of tomatoes and apricots

被引：96

作者：

Azodanlou, R

Darbellay, C

Luisier, JL

Villettaz, JC

Amadò, R

机构：

[1] ETH Zentrum, ILW, Inst Food Sci & Nutr, Swiss Fed Inst Technol Zurich, CH-8092 Zurich, Switzerland

[2] Swiss Fed Res Stn Plant Prod, CH-1964 Conthey, Switzerland

[3] Ecole Ingn Valais, Dept Food Technol & Biotechnol, CH-1950 Sion, Switzerland

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 02期

关键词：

tomatoes; apricots; quality assessment; SPME; total volatile compounds; sensory evaluation;

D O I：

10.1016/S0023-6438(02)00204-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality of tomato and apricot cultivars was assessed by sensory evaluation, consumer tests and instrumental methods. The overall sensory appreciation of tomatoes was mainly reflected by attributes such as "sweetness", "aroma", "juiciness" and "firmness". Hedonic classification of samples allowed to significantly improve the correlation between instrumental data and consumer appreciation. Instrumental measurements were focused on total sugar content (degreesBrix) and total amount of volatile compounds and texture (firmness). For tomatoes the CAR/PDMS fibre and for apricots the PDMS fibre were used for the analysis of total volatiles. The results obtained with tomatoes and apricots confirmed the applicability of the quality assessment model developed for evaluation of the quality of strawberries. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：223 / 233

页数：11

共 35 条

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