In:
Journal of AOAC INTERNATIONAL, Oxford University Press (OUP), Vol. 91, No. 1 ( 2008-01-01), p. 112-122
Abstract:
Eighteen physical and chemical variables were determined in 25 samples of commercial tomato products: total solids, soluble solids, water activity, lycopene, 5-hydroxymethyl-2-furfural, CIELab components (L, a, b, a/b, C, H), total acidity, sodium chloride, wet-weight pulp percentage, alcohol insoluble solids, total pectic substances, ascorbic acid, and pH. In order to maximize the variability of products, samples included crushed tomato, tomato puree, tomato paste, and heavy concentrates and were taken from Italy, France, Spain, Portugal, the United States, Mexico, Colombia, and Chile. Correlation analysis and multidimensional data analysis techniques (principal component analysis and hierarchical classifications) were used to describe the products' variability and to study the relationships among variables. Three variables were selected, with the aim of classifying the collection of samples in a way consistent with the classification obtained with the first principal components. These variables were soluble solids content, the CIELab lightness parameter L, and total pectic substances content.
Type of Medium:
Online Resource
ISSN:
1060-3271
,
1944-7922
DOI:
10.1093/jaoac/91.1.112
Language:
English
Publisher:
Oxford University Press (OUP)
Publication Date:
2008
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