A lexicon for texture and flavor characteristics of fresh and processed tomatoes

A lexicon for describing the sensory flavor and texture characteristics of fresh and processed tomatoes was developed. A six-member highly trained, descriptive sensory panel identified, defined and referenced 33 sensory attributes for fresh and processed tomatoes. Forty products including a variety of raw, canned, concentrated and dried tomatoes, as well as tomato-based products including ketchup and simple pasta sauce, were evaluated in the study. These products represented a wide range of sensory characteristics in raw and processed tomatoes. The lexicon established included 5 aroma attributes, 10 texture attributes and 18 flavor attributes including 6 taste and mouthfeel attributes. The lexicon provides attribute descriptors, definitions and references that often are lacking in previous literature. Reducing the number of attributes may be appropriate when testing specific tomato products.