A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES

ABSTRACT A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six‐member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a...

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Veröffentlicht in:	Journal of sensory studies 2008-10, Vol.23 (5), p.583-599
Hauptverfasser:	HONGSOONGNERN, PAIRIN, CHAMBERS IV, EDGAR
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology General aspects Lycopersicon esculentum Methods of analysis, processing and quality control, regulation, standards
Online-Zugang:	Volltext
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