Czech J. Food Sci., 2009, 27(3):165-170 | DOI: 10.17221/220/2008-CJFS

Textural and flavour characteristics of commercial tomato ketchups

Zdeňka Panovská1, Petr Štern2, Alena Váchová1, Dobromila Lukešová1, Jan Pokorný1
1 Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic
2 Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, Prague, Czech Republic

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.

Keywords: tomato ketchup; rheology; sensory characteristics

Published: June 30, 2009  Show citation

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Panovská Z, Štern P, Váchová A, Lukešová D, Pokorný J. Textural and flavour characteristics of commercial tomato ketchups. Czech J. Food Sci. 2009;27(3):165-170. doi: 10.17221/220/2008-CJFS.
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