Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

Abstract

The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.

Postharvest Quality Evolution in Long Shelf-Life “Vesuviano” Tomato Landrace

“…Moreover, the amounts of SS and CITR in the fresh fruit were in agreement with results of Fratianni et al [29] and Ercolano et al [53], who analyzed other "Vesuviano" biotypes. These variations in sugar contents, independent of the analyzed genotype, with significant variations according to environmental and cropping conditions, were also evidenced in previous work [37] on different tomato varieties, highlighting the importance of these findings in the context of possible future environmental changes and their influence on the quality of horticultural crops.…”

“…The rationale for the analyses of soluble sugars (SS) and organic acids (OA) was described by Paolo et al [37]. Briefly, 5 g of frozen sample were homogenized with 20.0 mL deionized water and separated by centrifugation.…”

Physico-Chemical, Nutritional, and Sensory Evaluation of Two New Commercial Tomato Hybrids and Their Parental Lines

“…Carbohydrate content of the tomato fruit can be influenced by many factors, including environmental conditions and crop technology, method of assessing content, harvest period and genotypes [40][41][42][43][44]. The values for carbohydrates, based on glucose plus fructose levels in this experiment, demonstrate the strong influence of genotype and individual genetic heritage of cultivars on the potential to accumulate a certain amount of carbohydrates.…”

Tasting the Italian Terroir through Craft Beer: Quality and Sensory Assessment of Cascade Hops Grown in Central Italy and Derived Monovarietal Beers

“…The eluate was split 1:1 at the column outlet, linked to an olfactometric system that included the Olfactory Detector Port ODP2 Gerstel (Gerstel GmbH) equipped with the ODPneumatics module to control humidification and make up gas flows. The analyses were performed by using a direct intensity method described in [ 14 ]. The olfactometric data (intensity, duration and area of each odor event, OE) were collected through a potentiometer with the ODP recorder integrated with the GC software Chemstation Rev A 10.02.…”