Abstract
The physical and chemical properties of tomato pulp (i.e., crushed, diced, or chopped tomatoes with about 30–40% tomato juice as packing medium) as well as the contribution of many analytical parameters (including those indicative of degradation reactions) to the sensory attributes of acidity, natural taste, color, and viscosity were evaluated. Linear correlations (P ≤ 0.05) were found between the sensory attributes and some physical and chemical parameters. Principal components analysis, a multivariate technique particularly useful when many variables are involved, made it possible to create a model to determine to what extent the different parameters contribute to basic sensory properties.
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