Evaluation of ketchup authenticity - chemical changes of markers during production and distribution

V. Soukupová, H. Čížková and M. Voldřich
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V. Soukupová: V. SOUKUPOVÁ, H. ČÍŽKOVÁ* and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz
H. Čížková: V. SOUKUPOVÁ, H. ČÍŽKOVÁ* and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz
M. Voldřich: V. SOUKUPOVÁ, H. ČÍŽKOVÁ* and M. VOLDŘICH Department of Food Preservation and Meat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: helena.cizkova@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S349-S352

Abstract: The set of 12 samples of ketchups with the known NTSS content varying from 4 to 12% was analyzed, the NTSS content was correlated with the content of individual chemical markers (lycopene, β-carotene, pyrrolid-5-one-2-carboxylic acid (PCA, pyroglutamic acid), glucose, fructose, sucrose, citric and malic acid, Na+, K+, Ca2+, Mg2+, formol number). The effect of processing and storage conditions to the PCA and lycopene content was followed. NTSS correlates well with K+, Mg2+, PCA, formol number, malic and citric acid content, no correlation was found for carotenoids content. PCA content, which is formed during the ketchup processing, does not depend on the condition of ketchup processing, because all available precursors are changed already in the beginning stages of tomato processing. Contrary to that the content of carotenoids changes during all ketchup processing and storage and therefore its use as authenticity criteria is limited.

Keywords: food authenticity; chemometry; food falsification; tomato ketchup (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10699-cjfs

DOI: 10.17221/10699-CJFS

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