Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis
| Autor: | Serkan Selli, Habip Tokbas, Hasim Kelebek, Mehmet Turan Ayseli |
|---|---|
| Přispěvatelé: | Çukurova Üniversitesi |
| Rok vydání: | 2014 |
| Předmět: |
Liquid-Liquid Extraction
Flavour Sensory analysis Gas Chromatography-Mass Spectrometry Analytical Chemistry Aroma-active chemistry.chemical_compound Solanum lycopersicum Cherry tomato Organic acids Olfactometry Food science Sugar Aroma biology Chemistry fungi Extraction (chemistry) food and beverages General Medicine biology.organism_classification Flavoring Agents Odorants Gas chromatography–mass spectrometry Sugars Citric acid Food Science |
| Zdroj: | Food Chemistry. 165:540-546 |
| ISSN: | 0308-8146 |
| Popis: | PubMedID: 25038709 Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. © 2014 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect