76C-6 |
Modeling consumer response to fresh tomato (Lycopersicon esculentum, Mill.) flavor by partial least squares regression |
C. Margaria1, J. West1, E. G. Abegaz1, E. A. Baldwin2, K. Tandon1, J. W. Scott3, and R. L. SHEWFELT1. (1) Department of Food Science and Technology, University of Georgia, Athens, GA 30602, (2) Citrus and Subtropical Fruits Laboratory, USDA-ARS, PO Box 1909, Winter Haven, FL 33883, (3) Gulf Coast Research and Education Center, University of Florida, Institute of Food and Agricultural Sciences, 5003-60th Street, East, Bradenton, FL Flavor is a critical factor limiting consumer acceptability of tomatoes. Current models of tomato flavor lack an integrative approach to incorporate consumer, sensory and volatile analyses. Models are needed to better understand the factors that contribute to tomato flavor and develop ways to enhance the acceptability of fruit available in the supermarket. Our objective was to develop mathematical models to predict consumer acceptability from instrumental and sensory analysis of tomato flavor. Volatile composition was analyzed using gas chromagraphy, sensory analysis, by a trained panel using a modified SpectrumTM technique. Consumer acceptability of tomatoes harvested at red and breaker stages was modeled as a function of sensory descriptors using Partial Least Squares Regression (PLS). Sensory descriptors were, in turn, modeled as a function of volatile and non-volatile compounds. The models obtained used a relatively small number of variables for the prediction, and explained a high percentage of the variability (65-95%) due both to the models effects and the dependent variables. All the variable sets selected for each model were a combination of taste and aroma sensations, except for one that was a combination of taste and a chemosensory sensation with no aroma component. The sensory descriptors most frequently present in the models were saltiness, green, over-ripe and earthiness. Flavor components most frequently in present in descriptor models were ethanol, 3-methylbutanol and 6-methyl-5-hepten-2-one. PLS provided variables significant to predict consumer acceptability and sensory descriptors. The predictors for an acceptable tomato were different from that of a superior one, suggesting that consumer perceptions differ between typical and premium quality tomatoes. Consumer acceptability was described by a set of variables that included taste and aromatic descriptors.
Session 76C, Fruit & Vegetable Product: Fresh Fruits and Vegetables
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