Standardization of tomato juice tastes using a taste sensor approach

Figures & data

Graphical Abstract

Figure 1. EIT values of 38 tomato juices: (a) sourness, (b) sweetness, and (c) umami taste

Figure 2. Relationship between EIT values and organoleptic scores in the commercially available tomato juice samples: (a) sourness, (b) sweetness, and (c) umami taste. The error bars indicate standard deviations. The numbers indicated in the graphs correspond to the sample numbers shown in Figure 1

Figure 3. Organoleptic scores of umami taste intensities of tomato fruit samples. The error bars indicate standard deviations