SENSORY ANALYSISCREATI PER PIACERE

Realization by Lisa Fontana Food & Wine Expert

SIPOMODOROEnhancement of the tomato,

Food EducationSelection and Communication of Excellent Varieties,

and Agri-environmental ResearchAgency for Technological Experimentation

Light, refined, aroma0c and balanced. A thin skin, almost impercep0ble to release a flavor

in the mouth that is the perfect synthesis between freshness and sweetness played on an

excellent balance of so@ and velvety notes. It is a tomato of great organolep0c and gusta-

tory quality with a well-propor0oned and balanced ra0o of peel, pulp and juice. Great

so@ness. From a more careful gustatory analysis, almost exo0c reminiscences emerge. The

gustatory persistence is noteworthy.

YELLOWDATTERINOLIGHTNESS,

FRESHNESS ANDREFINED

PLAYNESS

Conclusion:

Special smell of tomato paste and aroma4c herbs, tasty at the right point, slightly herbaceous smell, date aroma. Green cluster,long branches with slightly dry peduncles and sepals, uniparous and pupiparous inflorescence, about 80% of the product isunen-cumbered. Turgid berries, of variable size and shape (ellip4cal, ovate and pear-shaped), flaGened peduncle aGachment, stoned apex, detachment by abscission. Average weight of the berry of 9.9 grams (ranging from 6.9 to 12.9 grams), average size 22 mm (ranging from 20 to 24 mm), average hardness of the pulp 0.58 kg (ranging from 0.50 to 0.81 kg). Average Brix 10.3% on the 20 berry juice; 4tratable acidity 4.97 meq / 100 g, pH 4.58. Medium-high intensity yellow berries,̀ medium-high intensity olfactory profile with typical tomato and slightly herbaceous notes. Very sweet taste with low acidity slightly variable between berries, medium-low umami taste, variable between berries, slight herbaceous aroma and medium-high tomato aroma. Pulp of goodgood crunchiness, medium-high consistency, high juiciness, not pasty.The peel is moderately resistant to chewing with a medium tendency to separate from the pulp.

Approval:The evalua4on of the pleasantness of the visual aspect is excellent with an average score of 7.92 on a scale of 9. Also excellent is the pleasantness of taste, good olfactory and structural aspects. Average overall score of 7.71 on a scale of 9 with no overall nega4ve ra4ngs.

ORANGEDATTERINO

VELVETY AND SILKY

GIVE THEMSUGGESTIONS BY

HARMONIC NOTESENHANCING

Enveloping, elegant and harmonious. A tomato with a refined and di-screet aroma, non-invasive with a well-calibrated acidity, which gives way to sweetness,leaving an excellent balance of so@ and velvety notes in the mouth. It is a tomato with excellent organolep0c and gustatory quali0es,with surprising exo0c reminiscences.Complex and wonderfully balanced bouquet.

Conclusion:

Green clusters, medium-long branches with both uniparous and pupiparous inflorescences, ungripped product. Turgid berries of homogeneous calibre and ellip4cal shape, flaGened peduncle aGachment, rounded apex, detachment by abscission. Average weight of the berry of 16.3 grams (ranging from 12.9 to 19.7 grams), average calibre 28 mm (ranging from 26 to 31 mm), average hardness of the pulp 0.75 kg (ranging from 0.51 to 0.95 kg). Average Brix 9.5% on 20 berries centrifuged; 4tratable acidity 5.91 meq / 100 g pH 4.57. Very intense intense orange coloured berries, with small green areas on the peduncle only in some fruits. Olfactory profile of medium-high intensity with both herbaceous,fruity and sweet notes of candy. Very sweet taste with medium low acidity, medium-low umami flavor and taste, variable between berries, medium-low herbaceous aroma and medium-high tomato aroma. Rather crunchy pulp, firm, very juicy, not pasty. The peel is very hard and resistant to chewing with a tendency to separate from the pulp, which is rather annoying.

Approval:

The evalua4on of pleasantness of the visual aspect is excellent, with an average score of 7.83 on a scale of 9. At a good/excellent level the taste pleasantness, good olfactory and structural aspects. Average overall score of 7.21 on a scale of 9 with no overall nega4ve ra4ngs.

YELLOW/ORANGEMINI/CILIEGINO

A CASE OFAROMAS AND

CONSISTENCY OF UNIQUE

PLEASURE

Refined and unobtrusive, with a well-balanced 'acidity’, it enters on 0ptoe, giving a casket of silky and elegant sweetness with surprising sobriety. Great so@ness and organolep0c pleasantness. It could also meet the taste of those who do not like conven0onal tomato and who shy away from too much acidity that usually characterizes it very well. Wide and extraordinary harmony.

Conclusion:

Green clusters, very long branches with up to 17/18 berries, single inflorescence, reflex sepals, abscission detachment. Turgid berries with an intense orange colour, glossy skin, about 40% of engrappled product. Small berries of regular spherical shape, sparse on the rachis. Average weight of the berry of 5.5 grams (variable from 4.2 to 6.4 grams), average size 21 mm (variable from 19 to 22 mm), average hardness of the pulp 0.34 kg (low), variable from 0 , 23 to 0.47 kg. Average Brix 9.8% on 30 berriescentrifuged; 4tratable acidity 6.34 meq / 100 g, pH 4.61. Olfactory profile of medium intensity with fruity notes. Taste of high sweetness and medium-low acidity, medium-low umami sapidity and taste varying between berries, prac4cally absent herba-ceous aroma and medium-high tomato aroma. Pulp of medium crunchiness and medium consistency, uneven between berries, very juicy and not pasty. The peel is moderately resistant to chewing with a medium tendency to separate from the pulp.

Approval:

The evalua4on of pleasantness of the visual aspect is good, with an average score of 7.38 on a scale of 9. The olfactory aspect is discreet / good, the structural aspect is good, the gustatory aspect is good / excellent. Average overall score of 7.13 on a scale of 9 with no overall nega4ve ra4ngs.

Wonderfully balanced structure, it represents a bonbon with an exclusiverefinement. With a very present pulp despite the tomato being small size, it givesall the sugges0ons of small red fruits wrapped in a surprising aroma of freshvegetables with a percep0ble but not appealing acidity, followed by a goodsweetness, pleasantness, roundness, light flavor and salinity and an interes0nggustatory persistence.

DUCTILE AND BALANCED, A

REFINED PRODUCT BY THE ELEGANCE THAT SURPRISES

AND ELEGANCE

REDMINI/CILIEGINO

Conclusion:

Green clusters, very long branches with up to 17 berries, long and fine stems, reflex sepals,detachment of the berry by abscission. Turgid and firm berries with a very intense red color, shiny skin,about 40% of ungrappled product. Very small berries of regular spherical shape, sparse on the rachis.Average weight of the berry of 4.3 grams (ranging from 3.2 to 6.7 grams), average caliber 19.3 mm(ranging from 17 to 23 mm), average hardness of the pulp 0.36 kg (low), variable from 0.20 to 0.54 kg.Average Brix 11.0% on 30 berries centrifuged; 4tratable acidity 13.31 meq / 100 g, pH 4.30. Olfactoryprofile of medium-high intensity with notes also of aroma4c herbs. Taste of high sweetness andmedium acidity, medium sapidity and medium umami taste varying between berries, very lowherbaceous aroma and high tomato aroma. Pulp of medium crunchiness and consistency, rather juicyand not pasty.

Approval:

The evalua4on of the pleasantness of the visual aspect is excellent with an average score of 7.75 on ascale of 9. The judgments on smell and taste are more than good. Average overall score of 7.08 on ascale of 9 with no overall nega4ve ra4ngs.

Red, round and with bright tones, it is clean, fragrant, harmonious and velvety in the mouth. The sweet note releases a very present 'aroma0city' of delicious fruity scents, with refined clumped notes of Sicilian blood orange, full-bodied, fragrant, persuasive. Secondly, the slight acidity is perceived, capable of elegantly balancing the mouth and giving a very pleasant roundness of taste.

RED CILIEGINOSILKEN FRUITY

NOTES AND GREAT ORGANOLEPTIC

HARMONY ... TO CREATE

AND INVENT

Smell of aroma4c herbs, persistent aroma of seasoned tomato, slightly fruity, sa4n, hard peel separated from the pulp,swee4sh and loral odour, very sweet taste, excellent typical aroma, excellent structure, hard peel odour of tomato sauce very salty, savoury and sweet .

Conclusion: Green clusters, very long branches with up to 17 berries, long and fine stems, reflex sepals, detachment of the berry by abscission.Turgid and firm berries with a very intense red colour, shiny skin, about 40% of engrappled product. Very small berries of regular spherical shape, sparse on the rachis. Average weight of the berry of 4.3 grams (ranging from 3.2 to 6.7 grams), average calibre 19.3 mm (ranging from 17 to 23 mm), average hardness of the pulp 0.36 kg (low)variable from 0.20 to 0.54 k Brix average 11.0% on the centrifuged of 30 berries; 4tratable acidity 13.31 meq / 100 g, pH 4.30. , Olfactory profile of medium-high intensity with notes also of aroma4c herbs. Taste of high sweetness and medium acidity, medium sapidity and medium umami taste varying between berries, very low herbaceous aroma and high tomato aroma. Pulp of medium crunchiness and consistency, rather juicy and not pasty. The peel is thick and of medium-high resistance to chewing (its hardness has too high an impact on such small berries), medium-low its adhesion to the pulp.

Approval:

The evalua4on of pleasantness of the visual aspect is excellent with an average score 7.75 on a scale of 9, good judgments on smell and taste, a liGle penalized for the structural sa4sfac4on (hard skin, liGle pulp). Average overall of 7.08 on a scale of 9 with no overall nega4ve ra4ngs.

BROWN STRIPED OVALINO

A WONDERFUL DANCE ON THE HERBACEOUS

NOTES AND FANS OF A PRODUCT WITH A

COMPLEX AND VARIEGATED BOUQUET

Niche tomato that differs amiably from classic tastes. For those who

want a liRle refinement, without giving up an interes0ng bouquet that

favours herbaceous notes with clear vegetal scents.

Smell of aroma4c herbs, fleshy pulp, hard skin completely separated from the pulp, excellent typical aroma, slightly herbaceous, aroma of aroma4c herbs, balsamic, not very crunchy, it is a liGle so` like a tomato but very tasty.

Conclusion:

Green, long rachides with up to 15 berries, uniparous and pupiparous inflorescence, reflex sepals. Obovate-shaped ber-ries, flaGened peduncle aGachment, rounded to pointed apex, of variable texture to the touch (some tender), detach-ment by abscission. Average weight of the berry of 25.2 grams (ranging from 20.5 to 29.6 grams), average size 32 mm (ranging from 31 to 35 mm), average hardness of the pulp 0.64 kg (ranging from 0.40 to 0.84 kg). Average Brix 7.1% on the 20 berries centrifuge; 4tratable acidity 6.03 meq / 100 g, pH 4.51. Peel with green background colour accentuated in the shoulder and in streaks along the berries and orange-red colour of medium-high intensity,olfactory profile o medium high intensity with notes of aroma4c herbs. Medium sweet taste and low acidity, medium low umami taste, light herba-ceous aroma and medium tomato aroma. Fleshy pulp of medium crunchiness and medium consistency, medium-high juiciness,̀ not pasty. The peel is quite resistant to chewing with a tendency to separate from the pulp.

Approval:

At a good level the assessment of visual, olfactory and gusta4ve pleasantness, fair / good the structural aspect (hard skin and separated from the pulp). Average overall score of 6.83 on a scale of 9 with no overall nega4ve ra4ngs.

Via Fermignano 20 Bellaria Igea Marina RN 47814 • Italia

+39 0541 334711 • sipo@sipo.itwww.sipo.it