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13.
Kemijska sestava paradižnika v povezavi z izbranimi organoleptičnimi lastnostmi [Elektronski vir]
Berglez, Tilen ; Berglez, Pia
V članku so podani izsledki eksperimentalne študije o organoleptičnih lastnostih treh vzorcev paradižnika različnega geografskega izvora in rezultati kemijske študije, v okviru katere smo določevali ...vsebnosti nekaterih sestavin, ki vplivajo na okus paradižnika (sladkorji, kisline, soli, likopen, ß-karoten, hlapne snovi). Ugotovili smo, da ima tisti paradižnik, ki so ga mladi potrošniki paradižnika ocenili po senzorični vrednosti najvišje, tudi najbolj ugodno razmerje teh sestavin.
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