Determination of ketchup sensory texture acceptability and examination of determining factors as a basis for product optimization

Abstract

The aim of this study was to examine possible usage of instrumental determination of selected texture parameters to estimate sensory texture acceptability of ketchups. Likewise, the authors focused on examination whether the consumers perception of texture acceptability is connected to the selected factors related to the ingredients and production technology. Yet another aim was to describe the selected textural parameters of ketchups available in the European market. Within the frame of this study, 29 samples of ketchups were analyzed by means of instrumental and sensory texture analysis. Further, a survey research was carried out with the results showing that the texture was the second most significant parameter for the consumers choice of a particular product. The average evaluation of sensory texture acceptability reached the values from 3.78 to 7.67. Analysis of the evaluation results of textural parameters based on the values of Pearsons correlation coefficient confirmed a high correlation (p < 0.05) between instrumental and sensory determined viscosity and density. However, none of these partial textural parameters affected the sensory acceptability of the texture separately. Thus, using the instrumental analysis for estimation of the sensory texture acceptability of ketchups is not possible. For the optimization and control of ketchup texture in practice, sensory analysis is essential.