Textural and flavour characteristics of commercial tomato ketchups

Zdeňka Panovská, Petr Štern, Alena Váchová, Dobromila Lukešová and Jan Pokorný
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Zdeňka Panovská: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic
Petr Štern: Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, Prague, Czech Republic
Alena Váchová: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic
Dobromila Lukešová: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic
Jan Pokorný: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue 3, 165-170

Abstract: A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup.

Keywords: tomato ketchup; rheology; sensory characteristics (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:220-2008-cjfs

DOI: 10.17221/220/2008-CJFS

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