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Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation.
Iijima, Yoko; Iwasaki, Yumi; Otagiri, Yuji; Tsugawa, Hiroshi; Sato, Tsuneo; Otomo, Hiroe; Sekine, Yukio; Obata, Akio.
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  • Iijima Y; a Department of Nutrition and Life Science , Kanagawa Institute of Technology , Atsugi , Japan.
  • Iwasaki Y; a Department of Nutrition and Life Science , Kanagawa Institute of Technology , Atsugi , Japan.
  • Otagiri Y; b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
  • Tsugawa H; c RIKEN Center for Sustainable Resource Science , Yokohama , Japan.
  • Sato T; b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
  • Otomo H; b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
  • Sekine Y; d Nippon Del Monte Corporation , Numata , Japan.
  • Obata A; b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
Biosci Biotechnol Biochem ; 80(12): 2401-2411, 2016 Dec.
Article en En | MEDLINE | ID: mdl-27573376
Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety "Momotaro") were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes.
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Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Solanum lycopersicum / Compuestos Orgánicos Volátiles / Jugos de Frutas y Vegetales / Manipulación de Alimentos / Frutas Límite: Humans Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2016 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido
Buscar en Google
Añadir a Mi BVS
Imprimir
XML
PubMed Links

Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Gusto / Solanum lycopersicum / Compuestos Orgánicos Volátiles / Jugos de Frutas y Vegetales / Manipulación de Alimentos / Frutas Límite: Humans Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2016 Tipo del documento: Article País de afiliación: Japón Pais de publicación: Reino Unido