The Quality and Authenticity Markers of Tomato Ketchup
Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
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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