Naslov
Relationship between aroma volatiles and sensory descriptive attributes in canned tomatoes

Autori
Marković, Ksenija ; Frančić, Nikolina ; Krpan, Marina ; Šarić, Goran ; Hruškar, Mirjana ; Vahčić, Nada.

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the Euro Food Chem XIV – Food quality, an issue of molecule based science / This, Herve ; Eklund, Trygve - Pariz : Societe Francaise de Chimie, 2007, 212-215

Skup
Euro Food Chem XIV – Food quality, an issue of molecule based science

Mjesto i datum
Pariz, Francuska, 29.08.2007. - 31.08.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Aroma; GC; Multivariate statistical analysis; QDA; SPME

Sažetak
Aroma volatiles of 15 different brands of canned whole tomatoes were analysed by manual headspace solid-phase microextraction (SPME) technique coupled with gas chromatography (GC-FID and GC-MS). Aroma of canned whole tomatoes was composed of alcohols and carbonyls (3-methyl-2-butanol, cis-3-hexen-1-ol, 1-hexanol, benzyl alcohol, nerol, eugenol, acetaldehyde, cis-3-hexenal, trans-2-hexenal, 2-heptanone, 6-methyl-5-hepten-2-one), ester hexyl acetate, free acids (2-methylbutyric acid, hexanoic acid), sulphur compounds (2-ethylthiophene, 2-isobutylthiazole), oxygen-containing heterocyclic compound furfural, hydrocarbon divinylbenzene and terpenes (linalool, neral, geranial). The sensory tests were conducted to characterise the properties of whole canned tomatoes by quantitative descriptive analysis (QDA), using a trained panel of 10 members. The sensory profile included 10 sensory descriptive attributes: sweet, sour and tomato-like smell, sweet, salty, sour, bitter and tomato-like taste, fresh tomato aroma and cooked tomato aroma. Relationship between instrumental and sensory data was obtained using correlation analysis. Statistically significant correlations were established between hexyl acetate and “ sour smell” (r = 0.55), “ salty taste” (r = 0.52) and “ cooked tomato aroma” (r = 0.53) ; between hexanoic acid and “ sweet taste” (r = 0.72) ; trans-2-hexenal and “ salty taste” (r = 0.53) and “ cooked tomato aroma” (r = 0.61) ; cis-3-hexenal and “ cooked tomato aroma” (r = 0.56) ; 2-methylbutiric acid and “ sour taste” (r = 0.57) and also between nerol and “ bitter taste” (r = 0.53). Negative statistically significant relationships were established between eugenol and “ fresh tomato aroma” (r = -0.52) and also between linalool and “ tomato-like taste” (r = -0.53) and “ fresh tomato aroma” (r = -0.61).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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