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Textural and flavour characteristics of commercial tomato ketchups

Author

Listed:
  • Zdeňka Panovská

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Petr Štern

    (Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, Prague, Czech Republic)

  • Alena Váchová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Dobromila Lukešová

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jan Pokorný

    (Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup.

Suggested Citation

  • Zdeňka Panovská & Petr Štern & Alena Váchová & Dobromila Lukešová & Jan Pokorný, 2009. "Textural and flavour characteristics of commercial tomato ketchups," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(3), pages 165-170.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:220-2008-cjfs
    DOI: 10.17221/220/2008-CJFS
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    References listed on IDEAS

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    1. Petr ŠTERN & Jan POKORNÝ & Alena ŠEDIVÁ & Zdeňka PANOVSKÁ, 2008. "Rheological and sensory characteristics of yoghurt-modified mayonnaise," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 190-198.
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