Abstract
ABSTRACT: Two methods are used commercially to produce tomato juice: hot break and cold break. Tomatoes were chopped and allowed to sit for various time intervals to simulate the cold break process. Zero was hot break, and 2 to 24 min represented cold break. Sensory, volatile, color, and viscosity analyses were conducted to determine which hold time produced the optimum juice. Sensory panelists rated 15 min cold break most fresh and liked over hot break. Lipoxygenase‐initiated volatiles increased from hot to cold break. No overall color difference was found between hold times. Viscosity decreased from hot to cold break. The cold break process can be used to produce a premium flavored tomato juice.
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