TY - JOUR
T1 - Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds
AU - Bezman, Yair
AU - Mayer, Florian
AU - Takeoka, Gary R.
AU - Buttery, Ron G.
AU - Ben-oliel, Gad
AU - Rabinowitch, Haim D.
AU - Naim, Michael
PY - 2003/1/29
Y1 - 2003/1/29
N2 - Significant tomato matrix effects on the volatility of certain fresh tomato odorants were found. The concentrations of odorants such as (E,E)-2,4-decadienal, β-damascenone, and β-ionone, in crushed fresh tomato fruit obtained by solid-phase microextraction (SPME), resulting from a tomato matrix calibration curve were 5.5-, 2-, and 12-fold higher, respectively, than those calculated by calibration based on buffer solutions. Static headspace analyses indicated that, in most cases, the tomato matrix significantly retains the odorants relative to the buffer solution. Thus, the concentration of odorants in the headspace of tomato is lower than expected compared to a simple matrix such as buffer. CaCl2, although needed in crushed fruit tissue to block enzymatic activity, was found to interact specifically with 2-isobutylthiazole, reducing its content in the headspace by at least 6-fold. If a matrix effect is found, analysis of the odorant molecule contents in the headspace rather than in the food is recommended in order to better evaluate their access to the olfactory receptors.
AB - Significant tomato matrix effects on the volatility of certain fresh tomato odorants were found. The concentrations of odorants such as (E,E)-2,4-decadienal, β-damascenone, and β-ionone, in crushed fresh tomato fruit obtained by solid-phase microextraction (SPME), resulting from a tomato matrix calibration curve were 5.5-, 2-, and 12-fold higher, respectively, than those calculated by calibration based on buffer solutions. Static headspace analyses indicated that, in most cases, the tomato matrix significantly retains the odorants relative to the buffer solution. Thus, the concentration of odorants in the headspace of tomato is lower than expected compared to a simple matrix such as buffer. CaCl2, although needed in crushed fruit tissue to block enzymatic activity, was found to interact specifically with 2-isobutylthiazole, reducing its content in the headspace by at least 6-fold. If a matrix effect is found, analysis of the odorant molecule contents in the headspace rather than in the food is recommended in order to better evaluate their access to the olfactory receptors.
KW - CaCl, ZnSO, MgCl
KW - Matrix effect
KW - Odorant
KW - SPME
KW - Static headspace
KW - Tomato (Lycopersicon esculentum Mill)
UR - http://www.scopus.com/inward/record.url?scp=0037471596&partnerID=8YFLogxK
U2 - 10.1021/jf020892h
DO - 10.1021/jf020892h
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C2 - 12537448
AN - SCOPUS:0037471596
SN - 0021-8561
VL - 51
SP - 722
EP - 726
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 3
ER -