Volatile components of ripe tomatoes and their juices, purees and pastes.

Chung, Tae-Yung; CHAYASE, Fumitaka; KATO, Hiromichi

doi:10.1271/bbb1961.47.343

Cited by 29 publications

(8 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Ethyl acetate is a small volatile molecule that can be detected in fresh tomato fruit and tomato products. 28) It was reported that the ethyl acetate content is not affected by tomato juice treatments, i.e. cold breaking or hot breaking, 17) which suggests that it differed among the samples due to the properties of the materials used.…”

Section: Resultsmentioning

confidence: 99%

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Iijima

Iwasaki

Otagiri

et al. 2016

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety "Momotaro") were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes.

show abstract

Section: Resultsmentioning

confidence: 99%

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Iijima

Iwasaki

Otagiri

et al. 2016

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

show abstract

“…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

View full text Add to dashboard Cite

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.

show abstract

“…Furfural has been reported to be produced by the dehydration of sugar under acidic conditions, and its content increases as the drying period increases [25]. 2-Acetylpyrrole was synthesized from proline, hydroxyproline, and/or sugar under Strecker degradation conditions, and this volatile exhibits a burnt scent [26]. Decanal is derived from the oxidation of oleic acid in fruits during the drying process [27].…”

Section: Resultsmentioning

confidence: 99%

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

et al. 2016

View full text Add to dashboard Cite

This study investigated the effect of raw material, pressing, and glycosidase on the aromatic profile of goji berry wine. The free-run and the pressed juice of dried and fresh goji berries were used for wine production, whereas glycosidase was applied to wine after fermentation. Dried goji berry fermented wine exhibited much stronger fruity, floral, caramel, and herbaceous odors due to higher levels of esters, β-ionone and methionol. However, fresh berry fermented wine possessed stronger chemical notes due to higher levels of 4-ethylphenol. Pressing treatment reduced the fruity and caramel odors in these fermented wines, and fresh berry free-run juice fermented wine exhibited the least floral aroma. Glycosidase addition did not alter the aromatic composition of wines. The principal component analysis indicated that goji raw material played a primary role in differentiating the aromatic profiles of the wines due to the difference on the content of 20 esters, nine benzenes, eight aldehydes/ketones, three acids, two alcohols and six other volatiles. The content differences on isopentyl alcohol, styrene, benzyl alcohol, 1-octanol, (E)-5-decen-1-ol, 1-hexanol, and β-cyclocitral resulted in the segregation of the wines with and without the pressing treatment, especially for fresh berry fermented wine.

show abstract

Volatile components of ripe tomatoes and their juices, purees and pastes.

Cited by 29 publications

References 2 publications

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

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

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Contact Info

Product

Resources

About