Blending as a sample preparation protocol for mitigating intra- and inter-fruit heterogeneity in sensory analysis of sweetness and acidity in tomatoes.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Joan Casals, Roser Romero Del Castillo
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Abstract

Tomato sensory analysis typically involves assessing different fruits, and the inherent intra- and inter-fruit variability poses experimental challenges. To address this, blending emerges as a sampling protocol to minimize panelist experimental error. This study delves into intra-(locule/pericarp) and inter-fruit heterogeneity, examining the efficacy of blended samples in assessing sweetness and acidity. Results reveal a higher acidity (22.2%) and sweetness perception (10.3%) in locular tissue, influenced by elevated titratable acids (TA) and soluble solids (TSS). The observed locular-to-fruit weight ratios (6-31%) might impact overall taste intensity. Fruit-to-fruit variation was high among the 16 varieties studied for TA, TSS, and dry matter. The use of blending to construct an "average" sample, increased sweetness (23%) and acidity perception (17%) without affecting sample ordering. Our results underscore the need to integrate locular relative weight into tomato phenotyping protocols and highlight the potential of blended samples in sensory analysis of traits related to the non-volatile fraction.

在番茄甜度和酸度的感官分析中,将混合作为减轻果内和果间异质性的样品制备规程。
番茄感官分析通常涉及对不同果实的评估,而果实内部和果实之间固有的差异性给实验带来了挑战。为了解决这个问题,混合成为一种采样方案,以尽量减少小组成员的实验误差。本研究深入探讨了果实内部(果座/果皮)和果实之间的异质性,检验了混合样品在评估甜度和酸度方面的功效。结果显示,受可滴定酸(TA)和可溶性固形物(TSS)升高的影响,子房组织的酸度(22.2%)和甜度(10.3%)较高。观察到的子房与果实的重量比(6-31%)可能会影响整体口味强度。在研究的 16 个品种中,果与果间的可滴定酸、可溶性固形物和干物质差异很大。使用混合法制作 "平均 "样品,可提高甜度(23%)和酸度(17%),但不会影响样品排序。我们的研究结果表明,有必要将局部相对重量纳入番茄表型方案,并强调了混合样品在与非挥发性部分相关的性状感官分析中的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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