Textural and flavour characteristics of commercial tomato ketchups

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985874%3A_____%2F09%3A00332437" target="_blank" >RIV/67985874:_____/09:00332437 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Textural and flavour characteristics of commercial tomato ketchups
Original language description
A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics inall sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as inthe case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
BK - Liquid mechanics
OECD FORD branch
—

Project
<a href="/en/project/IAA2060404" target="_blank" >IAA2060404: Psychorheology of multiphase dispersion systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)