SENSORY EVALUATION OF TOMATO PASTE SAMPLES FROM TWO DIFFERENT CONCENTRATION METHODS

In the past few years, the objective of obtaining high quality products has led researchers in the food industry to study and test technologies that allow product deterioration caused by heat treatment to be minimized. In the case of tomato production, different methods have been tried to improve the sensory qualities of the final products. Sensory analysis of two tomato pastes obtained by two different methods (tomato juice concentrate and tomato serum concentrate) was conducted. In the serum concentrate method, the two components of the juice—pulp and serum—were separated by centrifugation. The serum was concentrated alone, then serum and pulp were mixed again. Double sensory differentiation tests (triangle and paired comparison) were made on raw materials (tomato pastes) and finished products (two sauces, one with a mild taste and another with a strong taste) prepared with them. A descriptive analysis of components was also made to perceive sensory parameters, which define the products by referring to various attributes. Significant differences were found between both tomato pastes, and between the two sauces with mild taste in aroma only, but not in freshness or concentrated taste. From the descriptive analysis, only sweetness, acidity, and bitterness showed significant differences.