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

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 variety of raw, canned, concentrated, and dried tomatoes as well as tomato-based products including ketchup and simple pasta sauce were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included five aroma attributes, ten texture attributes, and eighteen flavor attributes, including six taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions, and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products.

Practical Applications

Increased consumption of tomato products has expanded interest in improving the sensory characteristics of tomatoes and subsequent products. This research provides a list of sensory flavor and texture terms that can be used to describe the sensory characteristics of both fresh and processed tomatoes. This information will help researchers, breeders, and processors better understand the flavor and texture properties of fresh and processed tomatoes and the tomato characteristics of tomato products. Taste attributes, often used in previous literature, are important, but are not enough to describe the characteristics of tomatoes. In addition to flavor attributes, aroma and texture properties are important for describing tomato characteristics, but have not been thoroughly established in previous research.

Reference Information:

Hongsoongnern, P. and Chambers, E. IV. 2008. A lexicon for texture and flavor characteristics of fresh and processed tomatoes. J. Sensory Stud. 23: 583-599

This entry was posted on Tuesday, December 22nd, 2009. It is filed under Human Nutrition and is tagged with flavor, lexicon, sensory, texture, tomato.