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Quantitative analysis, tomato volatiles

Analysis of the vacuum volatile constituents of fresh tomatoes was carried out using capillary GLC-MS and packed column GLC separation with Infrared, NMR and CI-MS analysis. Evidence was obtained for the presence of the unusual components 3-damascenone, 1-nltro-2--phenylethane, 1-nltro-3-methylbutane, 3-cyclocltral and epoxy-3-1onone. A method for the quantitative analysis of the volatile aroma components In fresh tomato has been Improved and applied to fresh tomato samples. The quantitative data obtained have been combined with odor threshold data to calculate odor unit values (ratio of concentration / threshold) for 30 major tomato components. These calculations Indicate that the major contributors to fresh tomato aroma Include (Z)-3-hexenal, 3-lonone, hexanal, 3-damascenone, 1-penten-3-one, 3-methylbutanal, (E)-2-hexenal, 2-lso-butylthlazole, 1-nltrophenylethane and (E)-2-heptenal. [Pg.213]

Studies to develop and apply quantitative methods to the analysis of fresh tomato volatiles have been recently carried out by some of the authors (J.,2). Besides the known major compounds a number of compounds were detected In the gas liquid chromatography (GLC) analysis which had spectral data unlike that of any of the 400 compounds previously reported as tomato volatiles (cf. 3 ). As these compounds occurred In reasonable amounts In fresh tomato It seemed necessary to determine their Identities In order to give a satisfactory quantitative picture of fresh tomato volatiles. It also seemed desirable to determine the odor threshold of these compounds to have a better understanding of their probable contribution to tomato aroma. [Pg.213]

Three main approaches were applied to fresh tomatoes. The first approach was a qualitative one. It was aimed at the further identification of important aroma compounds. The second approach was designed to develop better methods for the quantitative analysis of important tomato aroma compounds and to apply the methods to various samples of tomatoes. The third approach involved the sensory evaluation of identified tomato volatiles to determine their probable importance to fresh tomato aroma. [Pg.215]

Baldwin EA, Nisperos-Carriedo MO, Moshonas MG (1991) Quantitative analysis of flavour and other volatiles and for certain constituents of two tomato cultivars during ripening. J Am Soc Hortic Sci 116 265-269... [Pg.34]


See also in sourсe #XX -- [ Pg.219 ]




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