Coherences of instrumental and sensory characteristics: Case study on cherry tomatoes

László Csambalik, Anna Divéky-Ertsey, Zoltán Pap, Csaba Orbán, Mónika Stégerné Máté, Attila Gere, Éva Stefanovits-Bányai, László Sipos

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9 Citations (Scopus)


The aim of this study was to investigate 6 cherry tomato varieties in terms of morphological, instrumental, and sensory attributes. Hungarian cherry tomato landraces have not been investigated in comparison with new commercial varieties for these traits. Parameters investigated were water-soluble antioxidant capacity (FRAP, DPPH, and TEAC), and total polyphenol, vitamin C, β-carotene, lycopene, total soluble solids, and acid contents. Colorimetric measurements as well as sensory analyses were conducted. It was concluded that varied antioxidant assays should be used in parallel to overcome the selectivity of any 1 method. Total phenolic content significantly contributed to results of antioxidant assays for the investigated varieties. The sensory profiles of the 6 cherry tomato varieties have been created. The differences between the products based on the 18 attributes were analyzed by Tukey post hoc test. The biplot of the principal component analysis showed that the sensory panel could discriminate the samples along the principal components. No correlation was found between colorimetric data a* and b* measured from pulp and lycopene, but a negative connection of β-carotene and hue was noted. Total polyphenol content showed correlations with colorimetric results, except for b*. The influence of tomato skin color on color perception is significant as in the present study instrumental data measured from pulp did not match that of the panelists evaluating intact fruit. Instrumental results of sugar content were supported by the ratings of the sensory panel.

Original languageEnglish
Pages (from-to)C2192-C2202
JournalJournal of Food Science
Issue number11
Publication statusPublished - Nov 1 2014


  • Antioxidant assays
  • Cherry tomato
  • Cocktail tomato
  • Sensory profile

ASJC Scopus subject areas

  • Food Science

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  • Cite this

    Csambalik, L., Divéky-Ertsey, A., Pap, Z., Orbán, C., Stégerné Máté, M., Gere, A., Stefanovits-Bányai, É., & Sipos, L. (2014). Coherences of instrumental and sensory characteristics: Case study on cherry tomatoes. Journal of Food Science, 79(11), C2192-C2202.