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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 - UNIV. OF GEORGIA
item Jordan, Maria - UNIV. OF MURCIA
item Goodner, Kevin
item Baldwin, Elizabeth

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: January 6, 2001
Publication Date: N/A

Interpretive Summary: Important volatile compounds contributing to the aroma of fresh tomatoes were determined and identified using analytical instrumentation that allows human detection of aromas. Three panelists sniffed the aroma volatiles on the instrument, as the compounds were being eluted. Aromas were detected from a total of 23 compounds. Out of these, 15 compounds have been previously identified as important contributors to fresh tomato aroma. Furthermore, five additional compounds were odor-active and may also contribute to fresh tomato aroma. The remaining three compounds could not be identified. Their aroma descriptors ranged from rancid and medicinal to green and floral.

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-O, as the compounds were being eluted. Aromas were detected from a total of 23 compounds. Out of these, 15 compounds have been previously identified as important contributors to fresh tomato aroma. These compounds are: 2+3- methylbutanol, 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-2-one, 2-isobutylthiazole, phenylacetaldehyde, methylsalicylate, 2-phenylethanol, geranylacetone and B-ionone. Furthermore, furaneol, linalool, methional, citral and trans, trans-2,4-decadienal were all odor-active and may also contribute to fresh tomato aroma. The remaining three compounds could not be identified. Their aroma descriptors ranged from rancid and medicinal to green and floral.

Last Modified: 4/24/2014