Changes in volatile flavors during the fermentation of tomato ( Solanum lycopersicum L.) juice and its storage stabilization

被引：7

作者：

Aihaiti, Aihemaitijiang ^{[1
]}

Zhao, Lei ^{[1
]}

Maimaitiyiming, Ruxianguli ^{[1
]}

Wang, Liang ^{[1
]}

Liu, Ruoqing ^{[1
]}

Mu, Ying ^{[1
]}

Chen, Keping ^{[2
]}

Wang, Yu ^{[1
]}

机构：

[1] Xinjiang Univ, Sch Life Sci & Technol, Urumqi 830000, Peoples R China

[2] Xinjiang Huize Food LLC Co, Urumqi 830000, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 463卷

关键词：

Aroma profile; Relative odor activity value; Shelf life; Storage stabilization; Fermented tomato (Solanum lycopersicum L.) juice; LACTIC-ACID BACTERIA; QUALITY;

D O I：

10.1016/j.foodchem.2024.141077

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 degrees C, 25 degrees C, and 37 degrees C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 degrees C, 69 d at 25 degrees C, and 123 d at 4 degrees C.

引用

页数：10

共 48 条

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