S. Porretta, ANALYSIS OF SENSORY AND PHYSICOCHEMICAL DATA ON COMMERCIAL TOMATO PUREE WITH PATTERN-RECOGNITION TECHNIQUES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(6), 1993, pp. 531-536
The correlations between analytical parameters and some typical sensor
y attributes of commercial tomato puree (8-14 degrees Brix) were studi
ed. In order to ensure the widest possible variance multivariate analy
ses was used. A model was obtained that could describe the different c
ontribution of the analytical variables to the sensory attributes exam
ined. Cluster analysis revealed the existence of two distinct sub-grou
ps; traditional by tomato puree and organically produced tomato puree.