Correlation Analysis Between Quality Differences and Sensory Evaluation of Different Varieties of Cherry Tomatoes
GAO Juexiao
CAO Hui
XU Beibei
WANG Renjie
GUO Ying
YANG Zhaoxia
WANG Yanze
GAO Minggang
LIANG Zengwen
Abstract：To clarify the quality differences among cherry tomatoes of different colors and their correlation with sensory evaluation results,this study focused on five cherry tomatoes with different colors.The main flavor quality indicators and carotenoid were measured,combined with sensory evaluation analysis.Results showed that the average contents of sorbose,fructose,glucose,total sugars,various organic acids,and total amino acids in the light-colored tomato group were higher than those in the dark-colored group,while the dark-colored group had significantly higher carotenoid contents.In sensory evaluation,'Shengyu 509'and'Qingtian No.2'received the highest scores due to their well-balanced sweetness and acidity.The light-colored tomato group scored relatively higher overall due to their high sugar and low acidity taste.Correlation analysis indicated that fructose,sugar components were significantly correlated with sweetness,flesh texture,melt-in-mouth property,and overall sensory scores.However,lactic acid content was significantly negatively correlated with overall sensory scores,suggesting that evaluators were more sensitive to sweetness perception.Overall,light-colored cherry tomatoes had a better taste,while dark-colored ones were richer in carotenoids,This study provided a scientific basis for quality improvement and market positioning of different cherry tomatoes.
Keywords：Cherry tomatoessensory qualityquality analysiscorrelation analysis
Publication Date：2026-01-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 24-30 )