Tomatoes sensory properties

Di Cagno R, Surico RF, Paradiso A, De Angelis M, Salmon JC, Buchin S, De Gara L and Gobbetti M. 2009. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. Int JFood Microbiol 128(3) 473-483. 

Thiazoles and pyrazines have somewhat similar sensory properties. Pittet and Hniza [54] and Ho and Jim [63] have reported that the alkylthiazoles give green, nutty, roasted, vegetable, or meaty notes. Trimethyl thiazole is reported to have a cocoa, nutty character. 2-isobutyl thiazole is one of the best known thiazoles and has a strong, green odor of tomato leaf This compound is considered to be important to tomato flavor. 2,4-dimethyl-5-vinyl thiazole has a nut-like odor. 2-acetyl thiazole is characterized as having a nutty, cereal, and popcorn flavor [47],... 

Consumer acceptance of fresh and processed fruits and vegetables is influenced by product appearance, flavor, aroma, and textural properties. Color is a key component that influences a consumer s initial perception of fruit and vegetable quality. Lycopene is the principal carotene in tomato fruit that imparts color. Analytical and sensory... 

A careful organoleptic evaluation of the a,p-unsaturated aldehyde (17) which was detected in various food products such as carrot root oil (72), tomato (74), beef (342) and cranberry (17) has shown that this aldehyde has some remarkable flavor properties. Above the threshold concentration of about 0.1 ppb (72), for example at 0.4 to 2 ppb in water, ( )-2-nonenal (17) possesses a woody character (470). Above 8 ppb the sensory impression turns into a fatty one which becomes unpleasant above 30 ppb. Finally, an aqueous solution of 1,000 ppb of aldehyde (17) has a strong taste of cucumber. The fresh-brew woody note of roasted and ground coffee as well as the woody effect in bell peppers is due to the presence of this compound (470). Addition of (jE)-2-nonenal (17) to cranberry juice at a level of 1 ppb causes a considerable reduction in the normal astringent character of the juice (470) without any change of the original odor impression. An antagonistic effect of (17) is observed on the flavor of (Z)-3-hexenal (5) (375). Above 2 flavor units (E) 2 nonenal (17) causes the stale flavor of spoiled beers (381). 

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