Sensory and Chemical Changes in Tomato Sauces during Storage

Abstract

The present work aimed to identify the key odorants of tomato sauces responsible for the flavor change during storage. Products made from paste or canned tomatoes were stored at 25 and 40 degrees C. Sensory properties and quantification of the key odorants were measured and correlated. Significant sensory changes appeared after 1 and 3 months at 25 degrees C in the respective dice and paste sauces (p < 0.01). The dice sauce was characterized by a steep loss of the sensory quality during the early storage and then by identical changes within the same time span at 25 and 40 degrees C. In the paste sauce the sensory deterioration was slower than for the dice sauce and occurred more extensively at 40 degrees C than at 25 degrees C. Correlation between sensory and instrumental data revealed that the source of sensory changes should be (E,E)-deca-2,4-dienal in the dice sauce. The sensory change in the paste sauce could be due to acetaldehyde, methylpropanal, 3-methylbutanal, oct-1-en-3-one, 3-methylbutanoic acid, deca-2,4-dienal, 2-methoxyphenol, and beta-damascenone.

Occurrence, Sensory Impact, Formation, and Fate of Damascenone in Grapes, Wines, and Other Foods and Beverages

“…Damascenone was assessed as one of the most important volatile components of tomato paste samples in which it was found at an average concentration of 14 μg/kg, >10 times that in fresh tomatoes . The concentration of damascenone in tomato paste sauce increased during storage or mild heating . Similarly, the concentration of damascenone in strawberry homogenate heated to 100 °C for 30 min was >50 times higher than in the corresponding unheated sample, and the flavor dilution factor for damascenone was considerably higher in a heated, compared to an unheated, peach juice …”

Probing the physicochemical characteristics of carrot sauce during storage

“…Landy et al . [ 42 ] also found that there was no correlation between mouthfeel and storage days but environmental conditions negatively influenced mouth feel.…”

“…A similar reducing trend in the overall acceptability of tomatoes during post-harvest changes was observed by Landy et al . [ 42 ]. Conclusively, carrot sauce having 70% carrot paste behaved well during the whole storage period with the good sensory and nutritional profile.…”

“…Xu et al [41] monitored a significant reduction in mouth feel while studying the post-harvest changes in tomatoes. Landy et al [42] also found that there was no correlation between mouthfeel and storage days but environmental conditions negatively influenced mouth feel. .…”

Factors Affecting the Suitability of Boiled Pasta with Tomato Sauce for Eating

“…Thus, MRI has been shown to be an effective method of evaluating the moisture distribution in boiled pasta. On the other hand, regarding pasta sauce quality, Landy et al (2002) reported the sensory and chemical changes in tomato sauce during storage, and Mirondo et al (2015) investigated how peel removal affects the flavor and viscosity of hot-and cold-break tomato juice and sauce.…”