Master of Science, The Ohio State University, 2014, Food Science and Technology
In processed tomato products, temperature, NaCl, protein, sucrose, and oil are varied due to consumer consumption conditions and preference while pectin is used as a thickener and pH may be adjusted to keep tomato products out of the low acid food category. The goal of this study was to determine how temperature, pH, and food additives affect the headspace volatile concentration and consumer acceptability of the aroma of flavored tomato products. Temperature (5, 25, 50 °C), pH (2.5, 4.3, 8.5), 1% pectin, 1% whey, collagen or milk protein, NaCl (5, 10%) sucrose (5, 10%), and oil (5, 10%) were varied in tomato juice, as a model for flavored tomato sauces, to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry and sensory evaluation was conducted with fifty untrained consumers. Temperature produced the greatest increase, followed by the addition of NaCl. pH and pectin produced no significant difference, while protein, sucrose, and oil decreased volatile levels. 10% Oil changed the order of the odor activity values of important tomato volatiles while the rest did not, which can change the aroma perceived by the consumer. Sensory testing showed that NaCl, control, and sucrose had the highest aroma intensity and consumer preference followed by pectin and milk protein and finally oil. The higher the volatile concentration the stronger the consumer preference.
Committee: Sheryl Barringer Prof. (Advisor); Luis Rodriguez-Saona Prof. (Committee Member); Farnaz Maleky Asst. Prof. (Committee Member)
Subjects: Food Science