Document Type

Article

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

4. AGRICULTURAL SCIENCES

Publication Details

Study from Ireland, Journal of Culinary Science & Technology, 10:2, 154-167

Abstract

A consumer panel was able to distinguish a perceptible difference between organically farmed and conventionally produced tomatoes, and preferred the taste of the conventional tomatoes. The sensory evaluation results of the trained panel revealed that the conventional tomatoes were sweeter and less sour than the organic tomatoes. In addition to this, the conventional tomatoes showed significant differences for oBrix, reducing sugars and electrical conductivity. No significant differences were observed between the organic and conventional tomato samples for color, size, firmness, pH and dry matter values.

DOI

10.1080/15428052.2012.679232

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Food Science Commons

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