Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry

Abstract

Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry.

Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito

“…The SPME fibre used was divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) 50/30 mm, StableFlex, 1 cm long, mounted to an SPME manual holder assembly (Supelco, Bellefonte, PA). This fiber has extensibility shown to be suitable for the volatile extraction compounds from tomato sauce preserved in different packaging materials (glass, tin and multilayer plastic containers) [20], Italian and Spanish ready-to-eat tomato sauces [8] and other vegetable matrices used as part of sofrito such as onion [21] and extra-virgin olive oil [22].…”

“…Thereby in Spain and other Mediterranean countries, sofritos are an essential step in the elaboration of typical dishes such as paella, legumes, pasta, etc. Regarding its volatile profile, thousands of compounds have been described in tomato sauces using the headspace gas chromatography technique (HS-GC) [8]. Nevertheless, besides the flavour typically found in fresh vegetables, new volatiles are generated during the cooking process mainly as products of oxidation of carotenoids and Maillard reaction products, whereas others are destroyed in the heat treatment.…”

“…Nevertheless, besides the flavour typically found in fresh vegetables, new volatiles are generated during the cooking process mainly as products of oxidation of carotenoids and Maillard reaction products, whereas others are destroyed in the heat treatment. Some studies have been undertaken relating to the volatiles characterization of tomato sauces being the work of Bendini et al (2017) that which provides more information about commercial tomato sauces [8].…”

Comparison between quantitative descriptive analysis and flash profile in profiling the sensory properties of commercial red sufu (Chinese fermented soybean curd)

“…In the first two sessions, the same list of reference descriptors used in the QDA lexicon development part was provided. Based on this list, panelists were exposed to 12 red sufus and developed their own description lists based on their perception . Later, the selected words from each panelist were discussed among the whole panel, and individual panelists were free to refine the terms used in their own list.…”

“…Based on this list, panelists were exposed to 12 red sufus and developed their own description lists based on their perception. 29 Later, the selected words from each panelist were discussed among the whole panel, and individual panelists were free to refine the terms used in their own list. After finalizing their personal list of descriptors, they used their own lists to evaluate and rank the whole set of the samples.…”