A sensory profile was created for 8 fresh tomato cultivars (Cherry-Pachino, Lobato, Rita, Furora, Bravo, ES200, Cherry-Licatese, and Sardegna) and their relationship to consumer preference was evaluated. A panel of 11 trained judges was used to evaluate the sensory profile. Results were processed by Analysis of Variance. Mean scores of sensory attributes (red, green, colour uniformity, fruity aroma, acid, salty, sweet, astringent, fruity flavour, crispy, firm, thick-skinned, juicy and mealy) were then subjected to Principal Component Analysis. In order to.
Sensory profile of eight tomato cultivars (Lycopersicon esculentum) and its relationship to consumer preference / E. Pagliarini, E. Monteleone, S. Ratti. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 13:3(2001), pp. 285-296.
Sensory profile of eight tomato cultivars (Lycopersicon esculentum) and its relationship to consumer preference
E. PagliariniPrimo
;S. RattiUltimo
2001
Abstract
A sensory profile was created for 8 fresh tomato cultivars (Cherry-Pachino, Lobato, Rita, Furora, Bravo, ES200, Cherry-Licatese, and Sardegna) and their relationship to consumer preference was evaluated. A panel of 11 trained judges was used to evaluate the sensory profile. Results were processed by Analysis of Variance. Mean scores of sensory attributes (red, green, colour uniformity, fruity aroma, acid, salty, sweet, astringent, fruity flavour, crispy, firm, thick-skinned, juicy and mealy) were then subjected to Principal Component Analysis. In order to.
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