TY - JOUR
T1 - Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional
AU - Mayer, Florian
AU - Takeoka, Gary R.
AU - Buttery, Ron G.
AU - Whitehand, Linda C.
AU - Naim, Michael
AU - Rabinowitch, Haim D.
PY - 2008/5/28
Y1 - 2008/5/28
N2 - Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorants using aroma extract dilution analysis (AEDA). On the basis of AEDA results, 19 volatiles were selected for quantification in those 5 cultivars using gas chromatography-mass spectrometry (GC-MS). Compounds such as 1-penten-3-one, (E,E)- and (E,Z)-2,4-decadienal, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol) had higher odor units in the more preferred cultivars, whereas methional, phenylacetaldehyde, 2-phenylethanol, or 2-isobutylthiazole had higher odor units in the less preferred cultivars. Simulation of the odor of the selected tomato cultivars by preparation of aroma models and comparison with the corresponding real samples confirmed that all important fresh tomato odorants were identified, that their concentrations were determined correctly in all five cultivars, and that differences in concentration, especially of the compounds mentioned above, make it possible to distinguish between them and are responsible for the differential preference. To help elucidate formation pathways of key odorants, labeled precursors were added to tomatoes. Biogenesis of cis-and trans-4,5-epoxy-(E)-2- decenals from linoleic acid and methional from methionine was confirmed.
AB - Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorants using aroma extract dilution analysis (AEDA). On the basis of AEDA results, 19 volatiles were selected for quantification in those 5 cultivars using gas chromatography-mass spectrometry (GC-MS). Compounds such as 1-penten-3-one, (E,E)- and (E,Z)-2,4-decadienal, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol) had higher odor units in the more preferred cultivars, whereas methional, phenylacetaldehyde, 2-phenylethanol, or 2-isobutylthiazole had higher odor units in the less preferred cultivars. Simulation of the odor of the selected tomato cultivars by preparation of aroma models and comparison with the corresponding real samples confirmed that all important fresh tomato odorants were identified, that their concentrations were determined correctly in all five cultivars, and that differences in concentration, especially of the compounds mentioned above, make it possible to distinguish between them and are responsible for the differential preference. To help elucidate formation pathways of key odorants, labeled precursors were added to tomatoes. Biogenesis of cis-and trans-4,5-epoxy-(E)-2- decenals from linoleic acid and methional from methionine was confirmed.
KW - AEDA
KW - Aroma
KW - cis- and trans-4,5-epoxy-(E)-2-decenals
KW - Concentrations
KW - Flavor
KW - Fresh tomato
KW - Linoleic acid
KW - Methional
KW - Methionine
KW - Modeling
KW - Odorants
KW - Quantification
KW - Taste
UR - http://www.scopus.com/inward/record.url?scp=45549083449&partnerID=8YFLogxK
U2 - 10.1021/jf0732915
DO - 10.1021/jf0732915
M3 - ???researchoutput.researchoutputtypes.contributiontojournal.article???
C2 - 18459793
AN - SCOPUS:45549083449
SN - 0021-8561
VL - 56
SP - 3749
EP - 3757
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 10
ER -