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Canned tomato paste was examined to determine its life cycle. Life cycle information can be used to predict the shelf‐life of the product. The product was stored at 45, 37.8, 29.4, 22.2, and 3.3°C for up to 3 yr. The product was analyzed by two sensory testing methods (hedonic evaluations and descriptive profile analysis) and three instrumental testing methods (serum color, hydroxymethylfurfural content and colorimeter values). Two separate studies were conducted to check the repeatability of the data. Correlations were established between the sensory and instrumental methods. The product had a Q 10 of 3.8 with a shelf‐life of 38 months at 25°C and an E a (activation energy) of 23 Kcal/mole, as determined by the descriptive profile analysis.
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ECKERLE et al. (1984) studied this question.
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