45G-23 |
The effects of mastication on tomato flavor volatile production |
A. M. Rowley1, R. L. SHEWFELT1, and S. J. Kays2. (1) Dept. of Food Science & Technology, Univ. of Georgia, Food Science Bldg., Athens, GA 30602-7610, (2) Dept. of Horticulture, Univ. of Georgia, 111 Plant Sciences Bldg., Athens, GA 30602 Tomato flavor is comprised of more than 400 volatile compounds. The volatiles are categorized as formed in the intact fruit during ripening or formed as a result of tissue damage. Increased consumer dissatisfaction with fresh tomato flavor has resulted in research that directly measures the profile sensed by humans during consumption of the fruit. Lipoxygenase, hydroperoxide lyase, and alcohol dehydrogenase are important enzymes in the production of C6 volatiles formed upon maceration of the fruit. C6 aldehydes and alcohols (hexanal, cis-3-hexenal, trans-2-hexenal, hexanol, and cis-3-hexenol) are important contributors to the characteristic fresh tomato flavor. The objectives of this study were to qualitatively and quantitatively compare the tomato flavor profiles of intact, quartered, masticated and artificially masticated tomato samples. Using dynamic headspace analyses, samples were concentrated onto Tenax, and volatiles were desorbed with hexane and analyzed by GC-MS. Flavor profiles differed among the intact, quartered, masticated and artificially masticated tomato samples. Hexanal was identified in all samples. Additional C6 volatile compounds were detected in the samples as the degree of fruit maceration increased. The results show clearly that maceration and mastication result in different volatile profiles. To be able to identify the compounds responsible for consumer perception of tomato aroma and its contribution to fresh tomato flavor, it is important to identify those volatiles that are actually generated during mastication.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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