Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation. Issue 12 (1st December 2016)

• Record Type: Journal Article
• Authors: Iijima, Yoko; Iwasaki, Yumi; Otagiri, Yuji; Tsugawa, Hiroshi; Sato, Tsuneo; Otomo, Hiroe; Sekine, Yukio; Obata, Akio
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 80:Issue 12(2016)
• Page Start: 2401
• Page End: 2411
• Publication Date: 2016-12-01
• Subjects: tomato juice -- volatile profiling -- quantitative descriptive analysis -- multivariate analysis -- fresh market tomatoes; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2016.1222264
• Languages: English
• ISSNs: 0916-8451

Abstract

Abstract: 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. Graphical abstract: : Combined analysis by instrumental and sensory evaluation of various commercial pure tomato juices elucidated the difference of their flavor characteristics.