Biotecnología en el Sector Agropecuario y Agroindustrial
Print version ISSN 1692-3561
CASTRO, KATHERIN; RESTREPO, MARÍA LORENA; TABORDA, GONZALO and QUINTERO, GENY ASTRID. INTENSITY OF BASIC TASTES OF TOMATO (Lycopersicon esculentum) IN SIX MATURITY STAGES. Rev.Bio.Agro [online]. 2009, vol.7, n.1, pp. 23-28. ISSN 1692-3561.
The tomato (Lycopersicon esculentum), the vegetable more seeding in the country, is considered one of most important by its volume of production and demand. The exigency of the consumer in sensory characteristics makes necessary a detailed study about its physicochemistry and sensory properties. The sensory analysis was made with a trained panel of five judges and the tomato samples were chosen according to parameters of color and quality in the six ripeness stages of the fruit. Was made using the method of descriptive profile, with a response scale from 0 to 10, with the purpose of quantifying the intensity of the basic tastes (sweet, acid, bitter, salty and umami). It was realized a randomized blocks design with six repetitions by each treatment and a level of significance of 5%. This indicated the nonexistence of significant differences in the intensities for each state of maturity (p≤ 0,05), but significant differences in the intensities for each evaluated basic taste existed. Trough the sensory profile, it was establish that in the states of maturity 1 and 2, the attribute of greater intensity was the acid, in the states of maturity 3, 4 and 5, the attribute that excelled was the sweet and in state 6, the attribute perceived in greater degree was umami. The tastes bitter and salty were perceived in low intensity in the different states from maturity.
Keywords : Tomato; sensory analysis; descriptive analysis; maturity stages; basic.