Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey

ÖZKAYA O., Sen K., AUBERT C., Dundar O., GUNATA Z.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.55, sa.11, ss.4440-4449, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 55 Sayı: 11
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1007/s13197-018-3362-0
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4440-4449
  • Anahtar Kelimeler: Tomatoes, Chemical composition, Aromas, GC-MS, SOLANUM-LYCOPERSICON L., VOLATILE CONSTITUENTS, BIOACTIVE COMPOUNDS, CHERRY TOMATO, QUALITY, DIFFERENTIATION, VARIETIES, PROFILE, JUICES, GRAPE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-beta-ionone and 3-hydroxy-beta-ionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.