Sensory analysis, sugar and acid content of tomato at different EC values of the nutrient solution
Sensory analysis, sugar and acid content of tomato at different EC values of the nutrient solution
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DOI：
10.1016/s0304-4238(99)00058-8
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发表时间：
1999-12-23
影响因子：
4.3
通讯作者：
Brückner, B
中科院分区：
文献类型：
--
作者：
Auerswald, H;Schwarz, D;Brückner, B
研究了电导率为1.0、3.5和6.0 dS m（-1）的3种营养液对番茄感官品质的影响。两个番茄品种代表两种类型-一个传统的圆形番茄（CV。计数器）和一个圆形的长寿番茄（品种。Vanessa）-从具有再循环营养液的封闭水培系统收获。同样的产品进行了调查的定量描述性分析与训练有素的小组成员和接受测试的消费者。并对果实中还原糖和可滴定酸的含量进行了分析。为了解释消费者偏好的定量描述性分析结果之间的关系，消费者接受测试和水果的糖和酸的含量进行了调查，定量描述性分析揭示了变化的强度的外观，硬度由触摸，风味，回味和香味的营养液EC增加的感官属性。但不同感官指标的变化因品种而异。强度不利的风味属性，如发霉，变质甜和击球手是较强的长寿品种时，在高EC培养。EC值越高，还原糖和可滴定酸的含量越高，这会影响描述性小组评估的气味、风味和余味的几种感官属性的强度。
The influence of three concentrations of nutrient solution (electrical conductivity, EC: 1.0, 3.5 and 6.0 dS m(-1)) on the sensory properties of tomato was investigated. Two tomato cultivars representing two types-a conventional round tomato (cv. Counter) and a round longlife tomato (cv. Vanessa)-were harvested from a closed hydroponic system with recirculating nutrient solution. The same products were investigated by quantitative descriptive analysis with trained panellists and by an acceptance test with consumers. Furthermore, the contents of reducing sugars and the titratable acid of fruits were analysed. To find explanations for consumer preferences relationships between the results of quantitative descriptive analysis, consumer acceptance tests and the sugar and acid contents of the fruits were investigated.The quantitative descriptive analysis revealed changing intensities of sensory attributes of appearance, firmness by touch, flavour, aftertaste and mouthfeel with increasing nutrient solution EC. However, the change of different sensory attributes was different for the two cultivars. Intensity of unfavourable flavour attributes such as mouldy, spoiled sweetish and hitter was stronger only for the longlife cultivar when cultivated at high EC. Higher EC values resulted in higher contents of reducing sugars and titratable acid, which influenced the intensity of several sensory attributes of smell, flavour and aftertaste evaluated by the descriptive panel.