|WANG, LIBIN - Nanjing Agricultural University|
|Baldwin, Elizabeth - Liz|
|YU, ZHIFANG - Nanjing Agricultural University|
Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/16/2015
Publication Date: N/A
Technical Abstract: Both blanching and refrigeration of ripe tomatoes are common practices in kitchen and food service prior to being sliced. However, little is reported on the impact of such treatments on volatile profiles in tomato fruit. In this study, ‘FL 47’ tomatoes at full red stage were dipped in 52 °C hot water for 5 min or exposed to 5 °C for 4 days to simulate the kitchen practices. Of 42 volatile compounds detected, refrigeration generally suppressed production of aldehydes, alcohols, oxygen- containing heterocyclic compounds, and nitrogen- containing heterocyclic compounds, including the following abundant and/or important volatiles: pentanal, 3-methylbutanal, 2-methylbutanal, hexanal, cis-3-hexanal, trans-2-hexenal, phenylacetaldehyde, pentanol, 3-methylbutanol, 2-phenylethanol, 1-penten-3-one, and geranyl acetone. On the other hand, the production of aldehydes, alcohols, hydrocarbons, oxygen- containing heterocyclic compounds, and nitrogen- containing heterocyclic compounds were reduced by heating, associated with low concentrations of 2-methylbutanal, pentanal, cis-3-hexanal, trans-2-hexenal, phenylacetaldehyde, pentanol, 2-methylbutanol and 2-phenylethanol. The results indicate that a very short blanching prior to slicing or storage of tomatoes in refrigerator instead of at room temperature substantially impact tomato flavor quality and are not recommended kitchen practices.