Sensory and Biochemical Characterization of Novel Drinks Based on Tomato Juice

In these last years, consumers’ choices are being directed towards healthier food and beverages with an increasing demand for functional products. In this study, we investigated the sensory and biochemical properties of novel drinks based on tomato juice. To this purpose, different blends were formulated mixing fresh tomato juice with other fruit juices and nectars in different proportions and then assayed to investigate their sensory (panel test), compositional and biochemical characteristics. Our results indicated that it is possible to formulate tasty drinks based on tomato juice with improved nutritional properties. The combinations of red fruits/tomato (60/40 v/v) and red fruits/orange/tomato (40/30/30 v/v/v) showed a sugar content lower than those of different soft drinks on the market including energy drinks, and suitable lycopene levels as well. Interestingly, the blended red fruits/orange/tomato had a greater number of polyphenols and vitamin C, a softer tomato flavour and high sensory appreciation. High pasteurization (90ºC,7 min), performed to increase storability, did not significantly affect sensory and biochemical properties of drinks. These achievements may be useful to modulate tomato flavour release and consumer acceptability of novel drinks based on tomato juice.