Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

The Quality and Authenticity Markers of Tomato Ketchup

Jarmila Lehkoživová, Jolana Karovičová *, Zlatica Kohajdová

Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

E-mail: *

Abstract: The selected quality and authenticity markers of tomato ketchup were determined in 3 sets of ketchup. The qualitative criteria (colour, pH, hydroxymethylfurfural) were evaluated in commercial samples of ketchup. Authentic markers (formol number, citric and malic acid, pyrrolid-5-one-2-carboxylic acid, and minerals K+, Mg2+, Ca2+) were determined in model prepared samples and real samples with known natural tomato soluble solids content of the same producer.

Keywords: authentication, quality, tomato ketchup

Full paper in Portable Document Format: acs_0049.pdf

Acta Chimica Slovaca, Vol. 2, No. 2, 2009, pp. 88—96