Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

SELLİ S., Kelebek H., Ayseli M. T., Tokbas H.

FOOD CHEMISTRY, vol.165, pp.540-546, 2014 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 165
  • Publication Date: 2014
  • Doi Number: 10.1016/j.foodchem.2014.05.147
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.540-546
  • Keywords: Cherry tomato, Aroma-active, Olfactometry, Sugars, Organic acids, FLAVOR VOLATILE COMPOUNDS, LYCOPERSICON-ESCULENTUM, ANTIOXIDANT CAPACITY, ORGANIC-ACIDS, CULTIVARS, QUALITY, L., PROFILE, FRUITS, ODOR
  • Çukurova University Affiliated: Yes

Abstract

Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. (C) 2014 Elsevier Ltd. All rights reserved.