A lexicon for texture and flavor characteristics of fresh and processed tomatoes

Journal of Sensory Studies

Volumn 23, Issue 5, 2008, Pages 583-599

  Hongsoongnern, Pairin ^a   Chambers IV, Edgar ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 52349083374     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2008.00174.x     Document Type: Article

References (39)

1. ABEGAZ, E.G., TANDON, K.S., SCOTT, J.W., BALDWIN, E.A. SHEWFELT, R.L. 2004. Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components. Postharvest Biol. Technol. 34, 227 235.
2. AZODANLOU, R., DARBELLAY, C., LUISIER, J.L., VILLETTAZ, J.C. AMADÒ, R. 2003. Quality assessment of strawberries (Fragaria species). J. Agric. Food Chem. 51, 715 721.
3. BATU, A. 2004. Determination of acceptable firmness and colour values of tomatoes. J. Food Eng. 61, 471 475.
4. BEDFORD, L.V. 1989. Sensory quality of fresh tomatoes: Comparison of tomatoes grown in nutrient media of different conductivities. Camden Food and Drink Research Association/Technical Memorandum No. 531.
5. BERNA, A.Z., BUYSENS, S., DI NATALE, C., GRÜN, I.U., LAMMERTYN, J. NICOLAÏ, B.M. 2005. Relating sensory analysis with electronic nose and headspace fingerprint MS for tomato aroma profiling. Postharvest Biol. Technol. 36, 143 155.
6. BOTT, L. CHAMBERS, E., IV. 2006. Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods. J. Sensory Studies 21, 308 321.
7. BRUHN, C.M., FELDMANN, N., GARTITZ, C., HARWOOD, J., IVANS, E., MASHALL, M., RILEY, A., THURBER, D. WILLAMSON, E. 1991. Consumer perceptions of quality: Apricots, cantaloupes, peaches, pears, strawberries, and tomatoes. J. Food Qual. 14, 187 195.
8. CAUL, J.F. 1957. The profile method of flavor analysis. Adv. Food Res. 7, 1 39.
9. CAUSSE, M., BURET, M., ROBINI, K. VERSCHAVE, P. 2003. Inheritance of nutritional and sensory quality traits in fresh market tomato and relation to consumer preferences. J. Food Sci. 68, 2342 2350.
10. CHAMBERS, E., IV., BOWERS, J.A. DAYTON, A.D. 1981. Statistical designs and panel training/experience for sensory analysis. J. Food Sci. 46, 1902 1906.
11. CHAMBERS, E., IV., JENKINS, A. MCGUIRE, B. 2006. Flavor properties of plain soymilk. J. Sensory Studies 21, 165 179.
12. CUELLAR, S.R. 2002. Marketing Fresh Fruit and Vegetable Imports in the U.S.: Status, Challenge and Opportunity. Research Bulletin (R. B. 2002-2004), p. 20, Food Industry Management, Cornell University, New York, NY.
13. DAY N'KOUKA, K., KLEIN, B.P. LEE, S.Y. 2004. Developing a lexicon for descriptive analysis of soymilks. J. Food Sci. 69, 259 263.
14. GALÁN-SOLDEVILLA, H., RUIZ-PÉREZ-CACHO, M.P., SERRANO JIMÉNEZ, S., JODRAL VILLAREJO, M. BENTABOL MANZANARES, A. 2005. Development of a preliminary sensory lexicon for floral honey. Food Qual. Prefer. 16, 71 77.
15. HEISSERER, D.M. CHAMBERS, E., IV. 1993. Determination of the sensory flavor attributes of aged natural cheese. J. Sensory Studies 8, 121 132.
16. HO, L. 1996. The mechanism of assimilates partitioning and carbohydrate compartmentation in fruit in relation to the quality and yield of tomato. J. Exp. Bot. 47, 1239 1243.
17. HOBSON, G. 1988. How the tomato lost its taste. New Sci. 1632, 46 50.
18. HONGSOONGNERN, P. CHAMBERS, E., IV. 2008. A lexicon for green odor or flavor and characteristics of chemicals associated with green. J. Sensory Studies 23, 205 221.
19. KADER, A.A., STEVENS, M.A., ALBRIGHT-HOLTON, M., MORRIS, L.L. ALGIZI, M. 1977. Effect of fruit ripeness when picked on flavor and composition in fresh market tomatoes. J. Am. Soc. Hortic. Sci. 102, 724 731.
20. KEANE, P. 1992. The flavor profile. In Manual on Descriptive Analysis Testing for Sensory Evaluation, ASTM Manual Series: MNL 13 (R.C. Hootman, ed. American Society for Testing and Materials, Philadelphia, PA.
21. KRUMBEIN, A., PETERS, P. BRÜCKNER, B. 2004. Flavor compounds and a quantitative descriptive analysis of tomatoes (Lycopersicon esculentum Mill.) of different cultivars in short-term storage. Postharvest Biol. Technol. 32, 15 28.
22. LEE, A., THURNHAM, D.I. CHOPRA, M. 2000. Consumption of tomato products with olive oil but not sunflower oil increases the antioxidant activity of plasma. Free Radic. Biol. Med. 29, 1051 1055.
23. LENGARD, V. KERMIT, M. 2006. 3-Way and 3-block PLS regressions in consumer preference analysis. Food Qual. Prefer. 17, 234 242.
24. LOTONG, V., CHAMBERS, E., IV. CHAMBERS, D.H. 2000. Determination of the sensory attributes of wheat sourdough bread. J. Sensory Studies 15, 309 326.
25. LOTONG, V., CHAMBERS, D.H., DUS, C., CHAMBERS, E., IV. CIVILLE, G.V. 2002. Matching results of two independent highly trained sensory panels using different descriptive analysis methods. J. Sensory Studies 17, 429 443.
26. LUCIER, G. 2003. Vegetable consumption away from home on the rise. Amber Waves 1 (4 4 5.
27. MAUL, F., SARGENT, S.A., SIMS, C.A., BALDWIN, E.A., BALABAN, M.O. HUBER, D.J. 2000. Tomato flavor and aroma quality as affected by storage temperature. J. Food Sci. 65, 1228 1237.
28. MUÑOZ, A.M. 1986. Development and application of texture reference scales. J. Sensory Studies 1, 55 83.
29. PETRO-TURZA, M. 1987. Flavor of tomato and tomato products. Food Rev. Int. 2, 311 353.
30. PLAEHN, D. LUNDAHL, D.S. 2006. An L-PLS preference cluster analysis on French consumer hedonics to fresh tomatoes. Food Qual. Prefer. 17, 243 256.
31. RESURRECCION, A.V.A. SHEWFELT, R.L. 1985. Relationship between sensory attributes and objective measurements of postharvest quality of tomatoes. J. Food Sci. 50, 1242 1245.
32. RÉTIVEAU, A., CHAMBERS, D.H. ESTEVE, E. 2005. Developing a lexicon for the flavor description of French cheeses. Food Qual. Prefer. 16, 517 527.
33. RODRÍGUEZ, A., LOPEZ, J., GONZALEZ, C., DE LA TORRE, R. MANGUT, V. 2001. Sensory evaluation of canned diced tomato varieties. In Proc. 7th Int. Symp. on Processing Tomato, Acta Hort 542, ISHS 2001 (Hartz T.K., ed.) pp. 269 275, International Society for Horticultural Science, Leuven, Belgium.
34. SERRANO-MEGÍAS, M. LÓPEZ-NICOLÁS, J.M. 2006. Application of agglomerative hierarchical clustering to identify consumer tomato preferences: Influence of physicochemical and sensory characteristics on consumer response. J. Sci. Food Agric. 86, 493 499.
35. STEVENS, M.A., KADER, A.A., ALBRIGHT-HOLTON, M. ALGAZI, M. 1977. Genotypic variation for flavor and composition in fresh market tomatoes. J. Am. Soc. Hortic. Sci. 102, 680 689.
36. SZCZESNIAK, A.S., BRANDT, M.A. FREIDMAN, H.H. 1963. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci. 28, 297 403.
37. VARA-UBOL, S., CHAMBERS, E., IV. CHAMBERS, D.H. 2004. Sensory characteristics of chemical compounds potentially associated with beany aroma in foods. J. Sensory Studies 19, 15 26.
38. VARA-UBOL, S., CHAMBERS, E., IV., KONGPENSOOK, V., OUPADISSAKOON, C., YENKET, R. RETIVEAU, A. 2006. Determination of the sensory characteristics of rose apples cultivated in Thailand. J. Food Sci. 71, 547 552.
39. WATADA, A.E. AULENBACH, B.B. 1979. Chemical and sensory qualities of fresh market tomatoes. J. Food Sci. 44, 1013 1016.