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Food Science and Technology International
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Quality evaluation of canned whole tomatoes / Evaluacion de la calidad del tomate entero enaltado

S. Porretta

Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy

The physico-chemical properties of commercial canned whole tomatoes (i.e., peeled tomatoes with about 30% tomato juice as packing medium) and the contribution of various analytical parameters to some sensory attributes were evaluated using multivariate statistical analysis. In addition, cluster analysis was used to determine the existence of significant qualitative differences between the old and famous San Marzano variety (as described on the commercial labels by the manufacturers) and traditional (without any specification on the tomato variety) canned whole tomatoes.

Key Words: Tomato • canning • quality.

Food Science and Technology International, Vol. 1, No. 2-3, 97-104 (1995)
DOI: 10.1177/108201329500100205
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