TY - JOUR
T1 - Aroma of fresh field tomatoes
AU - Mayer, Florian
AU - Takeoka, Gary
AU - Buttery, Ron
AU - Nam, Youngla
AU - Naim, Michael
AU - Bezman, Yair
AU - Rabinowitch, Haim
PY - 2002
Y1 - 2002
N2 - Although the flavor of tomatoes has been extensively studied over decades (1, 2, 3) it is not yet clear whether all odorants that are important contributors to fresh tomato aroma have been identified or whether the contribution of others has been overestimated. For the identification of the character impact odorants of fresh field tomatoes the method of aroma extract dilution analysis (AEDA, 4) was applied to several different tomato cultivars. This resulted in finding 20 odorants with flavor dilution (FD)-factors larger than 1, which seem to contribute to the flavor of fresh tomato. Among these were (Z)-3-hexenal, hexanal, 1-penten-3-one, 2-phenylethanol, (E)-2-hexenal, phenylacetaldehyde and β-ionone, but also β-damascenone, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (Furaneol®), methional, 1-octen-3-one, guaiacol, (E,E)- and (E,Z)-2,4-decadienal and trans- and cis-4,5-epoxy-(E)-2-decenal, some of which have been underestimated so far. One previously unknown flavor compound in fresh tomato aroma was identified as (Z)-1,5-octadien-3-one. Different methods of sample preparation were employed. Solvent assisted flavor evaporation (SAFE, 5) was found to be the most suitable method for the quantification of tomato odorants. The concentrations of all important odorants were determined in two different tomato cultivars and the odor units (ratio of the concentration of a flavor compound and its odor threshold) were calculated. The biggest differences between the two cultivars were found in the concentrations and odor units of methional, phenylacetaldehyde, 1-penten-3-one and 4-hydroxy-2,5-dimethyl-3-(2H)-furanone.
AB - Although the flavor of tomatoes has been extensively studied over decades (1, 2, 3) it is not yet clear whether all odorants that are important contributors to fresh tomato aroma have been identified or whether the contribution of others has been overestimated. For the identification of the character impact odorants of fresh field tomatoes the method of aroma extract dilution analysis (AEDA, 4) was applied to several different tomato cultivars. This resulted in finding 20 odorants with flavor dilution (FD)-factors larger than 1, which seem to contribute to the flavor of fresh tomato. Among these were (Z)-3-hexenal, hexanal, 1-penten-3-one, 2-phenylethanol, (E)-2-hexenal, phenylacetaldehyde and β-ionone, but also β-damascenone, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (Furaneol®), methional, 1-octen-3-one, guaiacol, (E,E)- and (E,Z)-2,4-decadienal and trans- and cis-4,5-epoxy-(E)-2-decenal, some of which have been underestimated so far. One previously unknown flavor compound in fresh tomato aroma was identified as (Z)-1,5-octadien-3-one. Different methods of sample preparation were employed. Solvent assisted flavor evaporation (SAFE, 5) was found to be the most suitable method for the quantification of tomato odorants. The concentrations of all important odorants were determined in two different tomato cultivars and the odor units (ratio of the concentration of a flavor compound and its odor threshold) were calculated. The biggest differences between the two cultivars were found in the concentrations and odor units of methional, phenylacetaldehyde, 1-penten-3-one and 4-hydroxy-2,5-dimethyl-3-(2H)-furanone.
UR - http://www.scopus.com/inward/record.url?scp=0039490381&partnerID=8YFLogxK
U2 - 10.1021/bk-2003-0836.ch011
DO - 10.1021/bk-2003-0836.ch011
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AN - SCOPUS:0039490381
SN - 0097-6156
VL - 836
SP - 144
EP - 161
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -