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Drying Technology
An International Journal
Volume 34, 2016 - Issue 14: Selected Papers from the 8th Asia Pacific Drying Conference (ADC 2015)
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Articles

Influence of heat pump drying on tomato flavor

S. JeyaprakashSchool of Chemical Engineering, ARC Training Centre for Advanced Technologies in Food Manufacture, University of New South Wales (UNSW), Kensington, New South Wales, AustraliaCorrespondence[email protected]
,
D. C. FrankCommonwealth Scientific and Industrial Research Organisation, North Ryde, New South Wales, Australia
&
R. H. DriscollSchool of Chemical Engineering, ARC Training Centre for Advanced Technologies in Food Manufacture, University of New South Wales (UNSW), Kensington, New South Wales, Australia
Pages 1709-1718 | Published online: 26 May 2016
 
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ABSTRACT

Tomato flavor from a heat pump dehumidifier dryer was characterized and compared to fresh and freeze-dried tomato samples for the retention of fresh flavor compounds. The monitored quality parameters were nonvolatile, volatile, and odor intensity. There were no differences in nonvolatile profiles; however, significant changes in key odor-impact volatiles were observed. Commercial spray-dried tomato was also evaluated to examine thermally induced volatile changes. The volatile and sensory profiles of heat pump dried tomato were comparable to freeze-dried tomato, with good retention of fresh aroma. In contrast, loss of compounds contributing to fresh green aroma ((E)-2-hexenal, 1-penten-3-one, 1-hexanol) and presence of heat-induced compounds (dimethyl sulfide, furfural, pyrrole derivatives) were detected in the spray-dried tomato.

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