ANALYSIS OF SENSORY AND PHYSICOCHEMICAL DATA ON COMMERCIAL TOMATO PUREE WITH PATTERN-RECOGNITION TECHNIQUES

Authors
PORRETTA S
Citation
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
Citations number
13
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
197
Issue
6
Year of publication
1993
Pages
531 - 536
Database
ISI
SICI code
0044-3026(1993)197:6<531:AOSAPD>2.0.ZU;2-M
Abstract
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.