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United States Department of Agriculture

Agricultural Research Service

Title: Characterization of Fresh Tomato Aroma Volatiles Using Gc-Olfactometry

Authors
item Tandon, Kawaljit - USDA
item Jordan, Maria - UNIV. OF MURCIA, SPAIN
item Goodner, Kevin
item Baldwin, Elizabeth

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: January 6, 2002
Publication Date: June 27, 2002
Citation: Tandon, T., Jordán, M.J., Goodner, K.L., Baldwin, E.A. Characterization of fresh tomato aroma volatiles using GC-olfactometry. Proceedings of the Florida State Horticultural Society. 2001. v. 114. p. 142-144.

Technical Abstract: Important volatile compounds contributing to the aroma of fresh tomatoes were determined and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) techniques. Three panelists sniffed the aroma volatiles on the GC-sniff, as the compounds were being eluted. Aromas were detected from a total of 24 compounds. Out tof these, 14 compounds have been previously identified as important contributors to fresh tomato aroma. These compounds are: 3-methylbutanal, 1-penten-3-one, hexanal, cis-3-hexenal, trans-2-hexenal, cis-3-hexenol, trans-2-heptenal, 1-octen-3-one, 6-methyl-5-hepten-3-one, 2- isobutylthiazole, phenylacetaldehyde, 2-phenylethanol, geranylacetone and B-ionone. The remaining 10 compounds appear to contribute to fresh tomato aroma and were analyzed by GC-MS. Their aroma descriptors ranged from pungent, rancid and medicinal to fruity, green and caramel-like.

Last Modified: 11/26/2014
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