Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds

Yair Bezman, Florian Mayer, Gary R. Takeoka, Ron G. Buttery, Gad Ben-oliel, Haim D. Rabinowitch, Michael Naim*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)722-726
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume51
Issue number3
DOIs
StatePublished - 29 Jan 2003

Keywords

  • CaCl, ZnSO, MgCl
  • Matrix effect
  • Odorant
  • SPME
  • Static headspace
  • Tomato (Lycopersicon esculentum Mill)

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