Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

被引：22

作者：

Iijima, Yoko ^{[1
]}

Iwasaki, Yumi ^{[1
]}

Otagiri, Yuji ^{[2
]}

Tsugawa, Hiroshi ^{[3
]}

Sato, Tsuneo ^{[2
]}

Otomo, Hiroe ^{[2
]}

Sekine, Yukio ^{[4
]}

Obata, Akio ^{[2
]}

机构：

[1] Kanagawa Inst Technol, Dept Nutr & Life Sci, Atsugi, Kanagawa, Japan

[2] Kikkoman Foods Inc, Div Res & Dev, Chiba, Japan

[3] RIKEN Ctr Sustainable Resource Sci, Yokohama, Kanagawa, Japan

[4] Nippon Del Monte Corp, Numata, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2016年 / 80卷 / 12期

关键词：

tomato juice; volatile profiling; quantitative descriptive analysis; multivariate analysis; fresh market tomatoes; AROMA VOLATILES; CAROTENOIDS; LIPOXYGENASE; CULTIVARS; STABILITY; VISCOSITY; QUALITY; ACID; HOT;

D O I：

10.1080/09168451.2016.1222264

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

引用

页码：2401 / 2411

页数：11

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