| Title |
Pomidorų padažų juslinių savybių įvertinimas / |
| Translation of Title |
Application of sensory and instrumental methods for the analysis of characteristics of tomato sauces. |
| Another Title |
Оценка сенсорных показателей томатных соусов. |
| Authors |
Mieželienė, Aldona ; Alenčikienė, Gitana |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija. 2004, T. 38, Nr. 1, p. 61-67.. ISSN 1392-0227 |
| Keywords [eng] |
Tomato sauces ; Instrumental analysis ; Elasticity ; Descriptive analysis ; Interaction |
| Abstract [eng] |
Physical-chemical and sensory characteristics of five varieties of tomato sauces offered on the Lithuanian market were analysed using instrumental methods and descriptive sensory analysis. In all the tested samples the elasticity characteristics were more pronounced than those of viscosity. However, the data of sensory characteristics showed significant differences with regard to the intensity of colour, thickness (visually and in the mouth), homogeneity of the texture and intensity of flavour. Differences were also observed in the tomato, pungent and sweet taste of the sauces. |
| Type |
Journal article |
| Language |
Lithuanian |
| Publication date |
2004 |
