Improvement of Flavor and Viscosity in Hot and Cold Break Tomato Juice and Sauce by Peel Removal

Abstract

Tomatoes are typically not peeled before being made into juice but the peels contain enzymes that affect the odor, flavor, and viscosity of the juice. The peels are removed in the finisher, but their presence during the break process may affect quality. Juice was processed from peeled and unpeeled tomatoes using hot or cold break. The juices were pasteurized by high temperature short time (HTST), low temperature long time (LTLT), or with a retort. The control samples were treated with 10% calcium chloride to stop enzymatic activity in the juice. Sauce was made from juice and the tomato products were analyzed for volatiles, color, viscosity, and by sensory. Cold break juice made with peel contained higher levels of some lipoxygenase-, carotenoid-, and amino acid-derived volatiles, than the juice made without peel. Because of the lack of enzyme activity, hot break juices had lower levels of these volatiles and there was no significant difference between hot break juices made with and without peel. CaCl2 -treated and HTST juice had higher levels of most of the volatiles than LTLT, including the lipoxygenase-derived volatiles. The presence of peel produced a significant decrease in the viscosity of the cold break juice and sauce. There was no significant difference in the hue angle, total soluble solids, pH, titratable acidity, and vitamin C for most of the treatments. The texture, flavor, and overall liking of cold break juice made without peel were preferred over cold break juice made with peel whereas the color was less preferred. Between the sauces no significant differences in preference were obtained.

Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review

“…In contrast, the concentration of some important volatile compounds (hexanal, E‐2‐hexenal, Z‐3 hexenal and 1‐penten‐3‐one) decreased (Markovic, Vahcic, Ganic, & Banovic, ; Min & Zhang, ; Viljanen et al, ) and some volatiles (E‐2‐hexenal, 2‐methyl butyric acid, 1‐hexenol, Z‐3‐hexenol) were not detected after thermal processing (Markovic et al, ). Mirondo and Barringer () found differences in the volatile profile of tomato juice from cold break and hot break, being at lower quantity in the latter. The same authors observed that after the concentration step the loss of volatiles followed the same pattern irrespective of the previous blanching process.…”

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

“…We are aware of only two publications that combine SIFT‐MS and sensory analysis of beverages; mango juice, which is discussed in Section 3.4.1, and tomato juice, which is reviewed here. Mirondo and Barringer investigated improvement in flavour and viscosity in hot and cold break tomato juice (and sauce) that arises from peel removal at different stages in processing. Both juice and sauce made from the juice were analysed for volatiles (using SIFT‐MS), colour, viscosity, and by a human panel.…”

“…Examples presented here include the very recent publications on high‐throughput origin determination of Argan and olive oils. SIFT‐MS has potential to provide on‐line or high‐throughput flavour analysis correlations with sensory analysis, as illustrated by the work on Parmesan and beef On‐line monitoring to optimize product flavour during processing and avoid defects, as demonstrated by Barringer and co‐workers for tomato, cocoa, swiss cheese and coffee The European Union – and global – drive to more sustainable packaging rather than single‐use plastics will place increased demand on food researchers and manufacturers to demonstrate product integrity and safety in new packaging systems.…”

Effect of Processing Methods on the Quality of Tomato Products

“…Lycopene is a major pigment in tomatoes that is largely responsible for the red color, and it has also important health properties [5] [6]. Since tomatoes and related products are a major source of lycopene, it is very important to consider the source of carotenoids (lycopene) in the human diet [7].…”