Effects of thermal processing on flavor and consumer perception using tomato juice produced from Florida grown fresh market cultivars

Abstract

Psychophysics was utilized to understand how the metabolite profile of tomato juice influenced consumer response between pasteurization methods. Overall liking, tomato flavor liking, flavor intensity, and sweetness intensity were dependent on specific volatile compounds. Overall liking was most influenced by tomato flavor, which correlated with flavor intensity. Tomato juice flavor can be delineated by volatiles impacting consumer perception, thirty-nine of which significantly correlated with sensory attributes. Three volatiles may enhance sweetness intensity, suggesting that the presence of these volatiles can enhance consumer preference. Thermal treatments modified the volatile profile of tomato derivatives due to Maillard reaction activation, carotenoid co-oxidation, and fatty acid oxidation. Enhanced thermal processing promoted the formation of cooked note volatiles and loss of green note volatiles. Principal component analysis revealed commercially processed tomato juice to be separated from the pilot juices due to cooked note volatiles. Desirable levels of cooked note volatiles may depend on the target market. Novelty impact statement Sensory analysis showed that panelists are willing to purchase a novel processed tomato juice made from Florida fresh market cultivars. With sensory and chemical analysis, individual volatiles present in the juice correlated with increased overall liking and flavor/sweetness intensity. Metabolite markers can be used to help improve tomato juice flavor.