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| TI: | Use of physical and chemical properties of commercial tomato (Lycopersicon esculentum Mill.) products for monitoring their quality. |
| DA: | 9-Jun-2008 |
| DT: | Journal Article |
| AU: | Ordonez-Santos, L. E.; Arbones, E.; Vazquez-Oderiz, L.; Romero-Rodriguez, A.; Gomez, J.; Lopez, M. |
| PY: | 2008 |
| AD: | Correspondence address, E. Arbones, Dep. de Ingenieria Agroforestal, Escuela Politec. Superior, Univ. de Santiago de Compostela, 27002 Lugo, Spain. E-mail earbones@lugo.usc.es |
| SO: | Journal of AOAC International 91 (1) 112–122 |
| RF: | 53 ref. |
| LA: | English |
| SN: | 1060-3271 |
| AB: | Physical and chemical variables (n = 18) were determined in 25 samples of commercial tomato products and included: TS; soluble solids; water activity; lycopene; 5-hydroxymethyl-2-furfural; CIEL*a*b* components (L*, a*, b*, a*/b*, C*, H°); total acidity; sodium chloride; wet-wt. pulp percentage; alcohol insoluble solids; total pectic substances; ascorbic acid; and pH. To maximize the variability of products, samples included crushed tomato, tomato purees, tomato pastes and heavy concentrates and were collected from Italy, France, Spain, Portugal, the United States, Mexico, Colombia and Chile. Correlation analysis and multidimensional data analysis techniques (principal component analysis and hierarchical classifications) were used to describe the products' variability and study the relationships among variables. 3 variables were selected with the aim of classifying the collection of samples in a way consistent with the classification obtained with the 1st principal components. Variables were soluble solids content, the CIEL*a*b* lightness parameter L* and total pectic substances content. |
| SC: | Fruits, vegetables and nuts |
| KW: | PHYSICAL PROPERTIES; PHYSICOCHEMICAL PROPERTIES; TOMATO PRODUCTS; TOMATOES |
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