Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Iijima, Yoko; Iwasaki, Yumi; Otagiri, Yuji; Tsugawa, Hiroshi; Sato, Tsuneo; Otomo, Hiroe; Sekine, Yukio; Obata, Akio

doi:10.1080/09168451.2016.1222264

Cited by 24 publications

(9 citation statements)

References 45 publications

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“…Since they were cultivated under the same soil and environmental conditions (no difference due to climatic effects) and possess similar dry matter (no dilution effects due to differences in fruit size), their differential accumulation of lycopene must be mainly due to the cultivar dependent genetic regulation of ripening. 9 Accordingly, Abushita et al 48 and Iijima et al 49 reported higher values of lycopene in processing tomato varieties as compared with fresh market varieties. While García-Valverde et al 50 determined higher lycopene content in tomatoes dedicated for fresh market (83.6-141.3 mg kg −1 ) than for processing purpose (83.8-97.6 mg kg −1 ).…”

Section: Discussionmentioning

confidence: 98%

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Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

et al. 2018

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BACKGROUND Accumulation and stability of tomato lycopene markedly depends on the cultivar, plant growing and storage conditions. To estimate lycopene in open‐field cultivated processing and fresh market tomatoes, we used a calibrated spectral reflectance portable sensor. RESULTS Lycopene accumulation in fruits attached to the plant, starting from the Green ripening stage, followed a sigmoidal function. It was faster and reached higher levels in processing (cv. Calista) than fresh market (cv. Volna) tomatoes (90 and 62 mg kg−1 fresh weight, respectively). During storage at 12, 20 and 25 °C, Red tomatoes retained about 90% of harvest lycopene for three weeks. Pink tomatoes increased lycopene during the first week of storage, but never reached the lycopene values of Red tomatoes ripened on the vine. Storability at 12 °C retaining the highest quality in red tomatoes was limited to 14 and 7 days for Calista and Volna cultivars, respectively. CONCLUSION Significant differences in lycopene accumulation and stability between processing and fresh market tomatoes were established by examining with time the very same fruits by a non‐destructive optical tool. It can be useful in agronomical and post‐harvest physiological studies and can be of interest for producers oriented to the niche nutraceutical market. © 2018 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 98%

“…Accordingly, Abushita et al . and Iijima et al . reported higher values of lycopene in processing tomato varieties as compared with fresh market varieties.…”

Section: Discussionmentioning

confidence: 99%

Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

et al. 2018

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“…The compounds 6-methyl-5-hepten-2-one, geranylacetone, β-ionone, pseudoionone and citral are derived from carotenoids by enzymatic cleavage (Tieman et al, 2006); 6-methyl-5-hepten-2-one was found in all tomato samples except the yellow cultivars, which is consistent with the fact that it is a lycopene-derived flavour. Iijima et al (2016) have found that the effects of aldehydes were positive, while cis-3-hexenol, hexanal and apocarotenoids had a negative effect on fresh tomatoes. The formation of carotenoid-related 6-methyl-5-hepten-2-one and geranylacetone was detected in the cultivar RB, which had higher lycopene content.…”

Section: Volatilesmentioning

confidence: 99%

Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

Oluk

Ata

Ünlü

et al. 2019

Not Bot Horti Agrobo

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Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were determined, along with a sensory evaluation. Tomato cultivars of two different types (cherry and beefsteak) and four different colours (red, yellow, orange and brown) were analysed. All plants were simultaneously grown in the same field and subjected to identical horticultural practices to minimise the effects of environmental conditions and to maximise those related to genotype. The red cherry cultivar had the highest lycopene content, while the orange beefsteak cultivar had the highest β-carotene content. The highest antioxidant capacity, total phenolic content and hardness scores were found in cherry-type tomatoes, except the yellow one. The red cherry cultivar had the highest sugar content. Red and brown cherry cultivars were also significant in terms of their high carotenoid and sugar contents, along with a high antioxidant activity. The brown cherry cultivar had the highest total phenol content. The highest quantities of 2-hexenal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one were detected in red cultivars. The brown cherry cultivar had the highest sweetness, typical aroma and hardness scores, while the yellow beefsteak cultivars the lowest sweetness typical aroma scores. In terms of sensory parameters, red and brown cultivars scored higher than yellow and orange ones. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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“…For the characterization of volatile metabolite profiles by GC/MS-based metabolomics, we prepared a dataset as previously described (Iijima et al, 2016). Briefly, we processed the GC/MS raw data with GCMSsolution software (Shimadzu) and converted them into CDF files.…”

Section: Detection Of Volatile Compounds By Gc-msmentioning

confidence: 99%

Metabolite Profiling in Dough During Fermentation

Nakamura

Tomita

Saito

2018

FSTR

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Changes in dough metabolite profiles during fermentation can provide insight into the relationship with bread quality. We examined the changes in dough ingredients according to the amount of yeast and with or without punching. Metabolomic analysis of dough during fermentation utilized proton nuclear magnetic resonance (1 H NMR) spectroscopy and gas chromatography/mass spectrometry (GC/MS) techniques. There were small differences in the water-soluble compounds of the dough between with and without punching, but differences in the volatile compounds were found. Doubling the amount of bakerʼs yeast halved the fermentation time, but the contents of some metabolites were different. Correlation analysis indicated that some metabolites showed moderately strong correlations with the specific volume of baked bread. Overall, this study provides insights into the extensive metabolomic diversity associated with yeast activity.

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Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Cited by 24 publications

References 45 publications

Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

Comparison of lycopene changes between open‐field processing and fresh market tomatoes during ripening and post‐harvest storage by using a non‐destructive reflectance sensor

Biochemical Characterisation and Sensory Evaluation of Differently Coloured and Shaped Tomato Cultivars

Metabolite Profiling in Dough During Fermentation

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