Volatile Components of Ripe Tomatoes and Their Juices, Purées and Pastes

Chung, Tae-Yung; Hayase, Fumitaka; Kato, Harubumi

doi:10.1080/00021369.1983.10865633

Cited by 10 publications

(10 citation statements)

References 8 publications

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“…The top 3 compounds that correlated with overall liking were benzaldehyde (0.909), methyl salicylate (0.849), and β‐cyclocitral (0.827). Methyl salicylate is an important derivative of salicylic acid that contributes to tomato product flavor (Chung and others ). However, as the data in Table shows, methyl salicylate and heptanal were not present in high enough concentrations to exceed the odor threshold in water (Buttery and others ), although this odor threshold was passed for compounds that impart green and fruity notes (Baldwin and others ).…”

Section: Resultsmentioning

confidence: 99%

Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

Zhu

Sims

Klee

et al. 2017

Journal of Food Science

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The objective of this study was to characterize the flavor of a premium Florida tomato variety that has significant potential for producing a high quality processed juice product. A high-quality Florida plum tomato variety (Garden Gem), and a typical grocery-store plum tomato variety (Roma) were thermally processed into tomato juices without any additives. The 2 pilot products and a popular commercially available tomato juice (low sodium with sugar and flavor added) were compared using sensory evaluation and instrumental analysis. Flavor compounds in these products were identified using dynamic headspace purge and trap-gas chromatography-mass spectrometry (PT-GC-MS) by MS library match and retention index and were semi-quantitated using internal standards. Color, uniformity, overall liking, tomato flavor, sweetness and texture were rated using a hedonic scale. Analysis of variance, correlation and principal component analysis were used to analyze both sensory and flavor data. Among the 3 products, Garden Gem juice was rated significantly (P < 0.05) higher for overall liking, tomato flavor, and sweetness by the 119 consumer panelists in both seasons. Garden Gem juice was found to contain higher levels of 3 sweet/fruity related aroma compounds: 6-methyl-5-hepten-2-one, linalool, and β-ionone. The commercial tomato juice contained a high level of the Maillard reaction-related notes furfural, dimethyl sulfide, and the least amount of green-related notes (hexanal, E-2-hexenal and Z-2-heptenal). The flavor profile of the Roma tomato juice was similar to Garden Gem juice except it contained substantially lower amounts of hexanal and 2-isobutylthiazole. The compound β-ionone (fruity note) was not detected in either the commercial or Roma juice.

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Section: Resultsmentioning

confidence: 99%

Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

Zhu

Sims

Klee

et al. 2017

Journal of Food Science

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“…The ionones, principally ␤-ionone, are widely distributed in the fruits and vegetables, the consumption of which is associated with lower cancer risk. Fruit sources include blackberries (268), blueberries (269), cherries (268), citrus (270), grapes (271) and wine (272), peaches (273), raspberries (274)(275)(276), strawberries (277), and tomatoes (278)(279)(280). Vegetable sources include beans (281), broccoli (282), carrots (283), corn (284), and sweet potatoes (285).…”

mentioning

confidence: 99%

Isoprenoid‐Mediated Inhibition of Mevalonate Synthesis: Potential Application to Cancer

Elson

Peffley

Hentosh

et al. 1999

Proc Soc Exp Biol Med

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Pure and mixed isoprenoid end products of plant mevalonate metabolism trigger actions that suppress 3-hydroxy-3-methylglutaryl coenzyme A (HMG CoA) reductase activity. These actions modulate HMG CoA reductase mRNA translation and the proteolytic degradation of HMG CoA reductase. Such post-transcriptional events, we propose, are activated directly by acyclic isoprenoids and indirectly by cyclic isoprenoids. Isoprenoids, acting secondarily to the dominant transcriptional effector of sterologenesis, modestly lower cholesterol levels, if and only if, sterologenesis is not repressed by a saturating imput of dietary cholesterol. An anomaly associated with tumor growth-a sterol feedback-resistant HMG CoA reductase activity-ensures a pool of sterologenic pathway intermediates. Such intermediates provide lipophilic anchors essential for membrane attachment and biological activity of growth hormone receptors, nuclear lamins A and B, and oncogenic ras. Tumor HMG CoA reductase retains high sensitivity to the isoprenoid-mediated secondary regulation. Repression of mevalonate synthesis by plant-derived isoprenoids reduces ras and lamin B processing, arrests cells in G1, and initiates cellular apoptosis. This unique tumor cell-specific sensitivity allows isoprenoids to be used for tumor therapy, an application emulating that of the statins, but one free of adverse effects. When evaluated at levels provided by a typical diet, isoprenoids individually have no impact on cholesterol synthesis and tumor growth. Nonetheless, isoprenoid-mediated activities are additive, and, sometimes synergistic. Therefore, the combined actions of the estimated 23,000 isoprenoid constituents of plant materials, acting in concert with other chemopreventive phytochemicals, may explain the lowered cancer risk associated with a diet rich in plant products. In contrast, that lowering of cancer risk does not correspond to supplemental intake of other dietary factors associated with fruits, vegetables, and cereal grains, namely fiber, beta-carotene, vitamin C, and vitamin E, and only weakly to supplemental folate.

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“…Dimethyl sulfide was detected on all samples. This is a typical compound for tomato juices, as shown by the authors [33], they used the GC-MS method in research.…”

Section: Tomatoes and Juicesmentioning

confidence: 97%

Chromatographic fingerprint application possibilities in food authentication

Górska‐Horczyczak

Zalewska

Wierzbicka

2022

Eur Food Res Technol

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The aim of the study was to compare the effectiveness of the use of low-peak chromatographic fingerprints for the differentiation of various food products. Three groups of unprocessed products (mushrooms, hazelnuts and tomatoes), food preparations (bread, dried herbs and tomato juice) and alcoholic beverages (vodka and two types of blended whiskey) were examined. A commercial electronic nose based on ultrafast gas chromatography (acquisition time 90 s) with a flame ionization detector was used for the research. Static headspace was used as a green procedure to extract volatile compounds without modifying the food matrix. Individual extraction conditions were used for each product group. Similarities and differences between profiles were analyzed by simple Principal Components Analysis. The similarity rating was determined using the Euclidean distances. Global model was built for recognition chromatographic fingerprints of food samples. The best recognition results were 100% and 89% for tomato juices, spices, separate champignon elements and hazelnuts. On the other hand, the worst recognition results were 56% and 77% for breads and strong alcoholic beverages.

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Volatile Components of Ripe Tomatoes and Their Juices, Purées and Pastes

Cited by 10 publications

References 8 publications

Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato Juice

Isoprenoid‐Mediated Inhibition of Mevalonate Synthesis: Potential Application to Cancer

Chromatographic fingerprint application possibilities in food authentication

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