Changes of volatile components of tomato fruits during ripening

Hayase, Fumitaka; Chung, Tae-Yung; Kato, Harubumi

doi:10.1016/0308-8146(84)90050-5

Cited by 36 publications

(13 citation statements)

References 9 publications

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“…These compounds were lost during processing of the tomatoes. trans-2-Hexenal (an important component of fresh tomato aroma 21 with a green aroma character closely associated with attributes fresh-cut grass, intensive, fruity and sweet 10,14,22 ) was not detected in tomato juice, tomato puree or tomato paste, while it was found in 10/11 samples of canned diced tomatoes. 2-Methylbutyric acid was not found in tomato puree, while this free acid was found in two tomato juices, four tomato pastes and just one sample of sliced tomatoes.…”

Section: Resultsmentioning

confidence: 60%

“…These carbonyls, alcohols and lactones, including the sulphur compound 2-isobutyl-thiazole, comprised the largest proportion of the total aroma in fresh tomatoes. 2-Heptanone and 2-isobutyl-thiazole (one of the key aroma compounds in fresh tomatoes, 21 with an aroma character described as musty, sharp, mouldy, pungent and medicinal 10,14,18 ) were determined in 11/12 fresh tomato samples (Table 1).…”

Section: Resultsmentioning

confidence: 99%

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Aroma volatiles of tomatoes and tomato products evaluated by solid‐phase microextraction

Marković

Vahčić

Ganić

et al. 2007

Flavour & Fragrance J

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Solid-phase microextraction (SPME) was examined to investigate volatiles in tomatoes and tomato products. Aroma volatiles and differences in volatile composition of different varieties of fresh tomatoes and several commercial tomato products, such as tomato juice, tomato puree, tomato paste and canned diced tomatoes, were analysed by a manual headspace SPME technique coupled with gas chromatography (GC-FID and GC-MS). Fresh and processed tomato aroma was composed of terpenes and lactones, esters, carbonyls and alcohols, sulphur compounds, free acids and oxygencontaining heterocyclic compounds. In most samples of processed tomatoes, lower relative concentrations of volatiles than in fresh tomato samples were determined, but in some cases (especially in samples of tomato juice) higher concentrations were observed. The most important difference between fresh tomato and processed tomato aroma was the almost complete loss of cis-3-hexenal and the presence of furfural in tomato products. On the basis of the aromatic profiles obtained by GC analysis, relationships between fresh and processed tomato samples were obtained, using multivariate PCA statistical analysis.

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Section: Resultsmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 99%

Aroma volatiles of tomatoes and tomato products evaluated by solid‐phase microextraction

Marković

Vahčić

Ganić

et al. 2007

Flavour & Fragrance J

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“…But, treating the fruits at early stage of ripening with ethylene biosynthetic or action inhibitors showed negative effect on final organoleptic characteristics in tomato (Hayase et al 1984;Hobson 1989;Guillen et al 2006). Hence interfering the ripening process at later stages of ripening (breaker and turning) would be more appropriate for attaining an acceptable quality of treated fruits.…”

Section: Resultsmentioning

confidence: 95%

Ripening of tomato (Solanum lycopersicum L.). Part I: 1-methylcyclopropene mediated delay at higher storage temperature

2010

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1-Methylcyclopropene (1-MCP) at a dose of 0.3 μl l(-1) for 24 h delayed the ripening of tomato (Solanum lycopersicum L.) at higher storage temperature (30.5 ± 1 °C). The dose was effective at green mature (stored at 30.5 ± 1 °C) and breaker (stored at 25 ± 1 °C) stages. There was a significant reduction in % ripening index and % red tomatoes due to this treatment on green mature tomatoes (stored at 25 ± 1 °C). Depending on the variety, the rate of respiration was either reduced or remained unaffected by the treatment. Post-harvest life was enhanced in all the varieties due to the delay in red colour development and reduced rottage. The results imply prospects for the use of 1-MCP (0.3 μl 1(-1) for 24 h) for storage of tomato fruits at higher ambient temperatures of tropical and sub-tropical regions.

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“…Different fruit and vegetable juices have their own unique smells and the main flavor components including esters, alcohols, aldehydes, acids also as an important evaluation indicator of product quality, and most of them are volatile components (Hayase et al 1984;Salles et al 2003;Riu-Aumatella et al 2004). During the heat processes, it is difficult to avoid destruction of volatile substances, causing the deterioration of flavor (Servili et al 2000).…”

Section: Introductionmentioning

confidence: 99%

Effects of non-thermal plasma sterilization on volatile components of tomato juice

Lan

2015

Int. J. Environ. Sci. Technol.

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Pasteurization is an important issue to keep from fruit decay due to microbes for fruit preservation. Conventional heat sterilization is based on thermal process. However, the flavor and nutrition components can be changed by heat damage. In this study, an apparatus was designed to produce non-thermal plasma (NTP), which can be applied in fruit sterilization. NTP can be generated through electric discharge in gaseous chamber. A simple NTP reactor may consist of two electrodes with a chamber and connected to a high-voltage power supply. The new technique of NTP was applied to keep fruit fresh. After the tomatoes were treated by NTP, the volatile flavor components were analyzed by GC-MS and were compared to heat treatment and non-treatment. The results showed that the quality of fresh tomato fruit was unaffected by plasma disinfection treatment, and the contents of trans-2-hexenal and n-hexanal were significantly higher than that by heat processes. NTP has less effect on volatile chemical compositions of tomato juice. NTP technology is a promising method for food pasteurization in the future.

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Changes of volatile components of tomato fruits during ripening

Cited by 36 publications

References 9 publications

Aroma volatiles of tomatoes and tomato products evaluated by solid‐phase microextraction

Aroma volatiles of tomatoes and tomato products evaluated by solid‐phase microextraction

Ripening of tomato (Solanum lycopersicum L.). Part I: 1-methylcyclopropene mediated delay at higher storage temperature

Effects of non-thermal plasma sterilization on volatile components of tomato juice

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