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Pasta Sauce (pasta + sauce)

Distribution by Scientific Domains

Chemistry	100%

Selected Abstracts

A LEXICON FOR TEXTURE AND FLAVOR CHARACTERISTICS OF FRESH AND PROCESSED TOMATOES

JOURNAL OF SENSORY STUDIES, Issue 5 2008
PAIRIN HONGSOONGNERN
ABSTRACT A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six-member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a variety of raw, canned, concentrated and dried tomatoes, as well as tomato-based products including ketchup and simple pasta sauce, were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included 5 aroma attributes, 10 texture attributes and 18 flavor attributes including 6 taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products. PRACTICAL APPLICATIONS Increased consumption of tomato products has expanded interest in improving the sensory characteristics of tomatoes and subsequent products. This research provides a list of sensory flavor and texture terms that can be used to describe the sensory characteristics of both fresh and processed tomatoes. This information will help researchers, breeders and processors better understand the flavor and texture properties of fresh and processed tomatoes, and the tomato characteristics of tomato products. Taste attributes, often used in previous literature, are important but are not enough to describe the characteristics of tomatoes. In addition to flavor attributes, aroma and texture properties are important for describing tomato characteristics but have not been thoroughly established in previous research. [source]

A comparison of flavonoids, carotenoids and vitamin C in commercial organic and conventional marinara pasta sauce

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2008
Eunmi Koh
Abstract BACKGROUND: Characterising the levels of key phytochemicals in foods commonly consumed in the Western diet is critical for database development, estimating intake and assessing the potential health benefits associated with the consumption of these products. This paper describes a market-basket evaluation of the key flavonoids, carotenoids and vitamin C in commercial organic (five brands) and conventional (five brands) marinara pasta sauces. RESULTS: Levels of ascorbic acid ranged from undetected up to 6.87 mg per 100 g fresh weight. The levels of total vitamin C in six of the ten samples were significantly lower than the amount listed on the Nutrition Facts Panel (P < 0.001 or P < 0.01). The contents of total vitamin C, flavonoids and lycopene were not statistically different between organic and conventional samples. Conventional pasta sauces demonstrated a significantly higher level of all- trans -,-carotene (P < 0.05). CONCLUSION: This suggests that any beneficial differences in levels of flavonoids, carotenoids and vitamin C gained through cultivation practices are not measurable at the consumer level in processed tomato products. Additionally, the results point to a large disparity between the actual vitamin C content of these products and the content listed on the Nutrition Facts Panel. Copyright © 2007 Society of Chemical Industry [source]

TRAINING EFFECTS ON PERFORMANCE OF DESCRIPTIVE PANELISTS

JOURNAL OF SENSORY STUDIES, Issue 6 2004
DELORES H. CHAMBERS
ABSTRACT The amount of training necessary to adequately "train" a descriptive panel is a matter of contention. The objectives of this research were to compare the performance of descriptive panelists after short-term (4 h), moderate (60 h) and extensive training (120 h). Seven screened panelists were chosen to evaluate three commercial tomato pasta sauces after each training period. Panelist performance improved with increased training. Sample differences were observed in all texture attributes and some flavor attributes, even after the shortest training time (4 h). However, more differences were found with at least 60 h of product training. After 120 h of training, product differences for all texture attributes and most of the flavor attributes studied could be ascertained by the trained panelists. These results suggested that only limited training may be necessary to find differences among products for many texture attributes and some flavor attributes. However, extensive training may be required to reduce variation among panelists and increase the discriminant abilities of panelists. [source]