Number of the records: 1

Textural and flavour characteristics of commercial tomato ketchups

SYSNO ASEP	0332437
Document Type	J - Journal Article
R&D Document Type	Journal Article
Subsidiary J	Článek ve WOS
Title	Textural and flavour characteristics of commercial tomato ketchups
Title	Texturní a chuťové charakteristiky komerčních rajčatových kečupů
Author(s)	Panovská, Z. (CZ) Štern, Petr (UH-J) Váchová, A. (CZ) Lukešová, D. (CZ) Pokorný, J. (CZ)
Source Title	Czech Journal of Food Sciences. - : Czech Academy of Agricultural Sciences - ISSN 1212-1800 Roč. 27, č. 3 (2009), s. 165-170
Number of pages	6 s.
Language	eng - English
Country	CZ - Czech Republic
Keywords	tomato ketchup ; rheology ; sensory characteristics
Subject RIV	BK - Fluid Dynamics
R&D Projects	IAA2060404 GA AV ČR - Academy of Sciences of the Czech Republic (AV ČR)
Method of publishing	Open access
CEZ	AV0Z20600510 - UH-J (2005-2011)
UT WOS	000269005300004
DOI	10.17221/220/2008-CJFS
Annotation	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 in all 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 in the 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.
Workplace	Institute of Hydrodynamics
Contact	Soňa Hnilicová, hnilicova@ih.cas.cz, Tel.: 233 109 003
Year of Publishing	2010

Number of the records: 1