Abstract
Sensory analysis is the best mean to precisely describe the eating quality of fresh foods. However, it is expensive and time-consuming method which cannot be used for measuring quality properties in real time. The aim of this paper was to contribute to the study of the relationship between sensory and instrumental data, and to define a proper model for predicting sensory properties of fresh tomato through the determination of the physicochemical properties. Principal Component Analysis (PCA) was applied to the experimental data to characterize and differentiate among the observed genotypes, explaining 73.52% of the total variance, using the first three principal components. Artificial neural network (ANN) model was used for the prediction of sensory properties based on the results obtained by basic chemical and instrumental determinations. The developed ANN model predicts the sensory properties with high adequacy, with the overall coefficient of determination of 0.859.
Highlights
Tomato (Solanum lycopersicum L.) is one of the most consumed vegetable species because of its contribution to the human nutrition
The results showed that the first three principal components explained 73.52% of total variance
This work aimed to improve our understanding of the instrumentally determined characteristics and sensory attributes of fresh tomato genotypes, in order to find relationships between the two measurement tools
Summary
Tomato (Solanum lycopersicum L.) is one of the most consumed vegetable species because of its contribution to the human nutrition It represents a valuable source of several healthpromoting compounds due to the balanced mixture of minerals, micronutrients and antioxidants, including vitamins C and E, caro-. The quality of fruits and vegetables represents a complex of the physicochemical properties related to horticultural products and consumer perception (Kyriacou & Rouphael, 2018). This concept encompasses all who participate in the fresh tomato chain, starting from breeders to production and consumers and includes a number of sensory and physicochemical parameters. The initial consumer decision to buy is usually made on the basis of appearance, deformities and injury absence, the frequency and magnitude of subsequent purchase depend largely on their evaluation of eating quality (Corollaro et al, 2013)
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