TOMATO VARIETIES EVALUATION: ELECTRONIC TONGUE VS. CHEMICAL ANALYSIS AND SENSORY PANEL

摘要

The analysis of tomato juice from 11 different tomato varieties was performed by the electronic tongue based on 22 chemical sensors. The output of the system was correlated to chemical analysis of tomato juice made by standard methods and to sensory scores produced by the trained taste panel. The electronic tongue reliably distinguished all tomato varieties as well as the samples from the same variety at the different stage of ripening. After appropriate calibration the electronic tongue was used to perform multicomponent analysis of inorganic and organic constituents of tomato juice with average precision of about 10%. Clear correlation between the electronic tongue and scores of sensory panel was observed for all four basic tastes and also umami and sharpness of tomatoes. The electronic tongue can make all types of analysis simultaneously, which opens a perspective of its application for a wide range of purposes in vegetable quality evaluation.