Articles
Assessment of premium quality factors (nutritional, functional and taste) for five Italian tomato cultivars and relative diced tomatoes products
Article number
1233_34
Pages
247 – 254
Language
English
Abstract
Changing consumer preferences and market expectations drive innovation from all sectors in the food industry.
Processing tomato production requests qualitative, nutritional and sensory improvements.
Intensive cultivation practices, demands for high agronomic yields, introduction of cultivars with solely specific resistances to biotic and abiotic factors, have caused a certain flattening of the taste for most industrial tomato derivatives.
Previously studies have been carried out in order to correlate flavor and taste with the identification of volatile and non-volatile molecular markers existing into homogenous products, i.e., tomato puree/passata.
The present work has been carried out in order to evaluate the above-mentioned molecular markers on five novel Italian tomato cultivars processed into heterogeneous tomato product (diced tomatoes), throughout the application of an analytical and processing protocol already applied in previous published works.
The objective of this project is indeed to expand the complete premium quality processing tomato data set with nutritional, taste and flavor markers capable to integrate the above-mentioned quality and taste molecules profiles with typical micro-components and bioactive compounds that characterize genuine high quality Italian tomato products.
Processing tomato production requests qualitative, nutritional and sensory improvements.
Intensive cultivation practices, demands for high agronomic yields, introduction of cultivars with solely specific resistances to biotic and abiotic factors, have caused a certain flattening of the taste for most industrial tomato derivatives.
Previously studies have been carried out in order to correlate flavor and taste with the identification of volatile and non-volatile molecular markers existing into homogenous products, i.e., tomato puree/passata.
The present work has been carried out in order to evaluate the above-mentioned molecular markers on five novel Italian tomato cultivars processed into heterogeneous tomato product (diced tomatoes), throughout the application of an analytical and processing protocol already applied in previous published works.
The objective of this project is indeed to expand the complete premium quality processing tomato data set with nutritional, taste and flavor markers capable to integrate the above-mentioned quality and taste molecules profiles with typical micro-components and bioactive compounds that characterize genuine high quality Italian tomato products.
Publication
Authors
L. Sandei, E. Cocconi, C. Stingone, R. Vitelli, M. Bandini, A. Sannino, S. Savini, A. Zanotti, C. Zoni
Keywords
Italian diced tomatoes, high quality, nutritional, functional and taste characteristics markers
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