Detection and Quantification of Tomato Paste Adulteration Using Conventional and Rapid Analytical Methods

• DOI: 10.3390/s20216059
• Publication Date: 2020-10-26T07:51:47Z
• Authors: Flora Vitalis; John-Lewis Zinia ...; Zsanett Bodor; Balkis Aouadi; Géza Hitka; Timea Kaszab; Viktoria Zsom-Muha; Zoltan Gillay; Zoltan Kovacs
• Keywords: Adulterant; Electronic tongue; Organoleptic; Univariate; Chemometrics

Tomato, and its concentrate are important food ingredients with outstanding gastronomic industrial importance due to their unique organoleptic, dietary, compositional properties. Various forms of adulteration often suspected in the different tomato-based products causing major economic sometimes even health problems for farmers, industry consumers. Near infrared (NIR) spectroscopy electronic tongue (e-tongue) have been lauded as advanced, high sensitivity techniques quality control. The aim present research was detect predict relatively low concentration adulterants, such paprika seed corn starch (0.5, 1, 2, 5, 10%), sucrose salt 5%), tomato paste using conventional (soluble solid content, consistency) advanced analytical (NIR spectroscopy, e-tongue). results obtained methods were analyzed univariate statistics (ANOVA), while data multivariate (Principal component analysis (PCA), linear discriminant (LDA), partial least squares regression (PLSR). only able at higher concentrations (5–10%). For NIRS e-tongue, good accuracies obtained, identifying minimal adulterant (0.5%). Comparatively, NIR proved be easier implement more accurate during our evaluations, when contents estimated R2 above 0.96 root mean square error (RMSE) below 1%.