Naslov
Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction

Autori
Marković, Ksenija ; Vahčić, Nada ; Kovačević Ganić, Karin ; Banović, Mara

Izvornik
Flavour and Fragrance Journal (0882-5734) 22 (2007), 5; 395-400

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
aroma volatiles; solid-phase microextraction; tomatoes; tomato products

Sažetak
Solid-phase microextraction (SPME) was examined to investigate volatiles in tomatoes and tomato products. Aroma volatiles and differences in volatile composition of different varieties of fresh tomatoes and several commercial tomato products such as tomato juice, tomato puree, tomato paste and canned diced tomatoes were analysed by manual headspace SPME technique coupled with gas chromatography (GC-FID and GC-MS). Fresh and processed tomato aroma was composed of terpenes and lactones, esters, carbonyls and alcohols, sulphur compounds, free acids and oxygen-containing heterocyclic compounds. In most samples of processed tomatoes lower relative concentrations of volatiles than in fresh tomato samples were determined, but in some cases (especially in samples of tomato juice) higher concentrations were observed too. The most important difference between fresh tomato and processed tomato aroma was almost complete loss of cis-3-hexenal and the presence of furfural in tomato products. On the basis of the aromatic profiles obtained by GC analysis, relationship between fresh and processed tomato samples was obtained by using multivariate PCA statistical analysis.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

POVEZANOST RADA