Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

References

• Jacob K, Garcia-Alonso FJ, Ros G, et al. Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing. Arch. Latinoam. Nutr. 2010;60:192–198.
   PubMed Web of Science ®Google Scholar
• Goodman CL, Fawcett S, Barringer SA. Flavor, viscosity, and color analyses of hot and cold break tomato juices. J. Food Sci. 2002;67:404–408.10.1111/jfds.2002.67.issue-1
   Web of Science ®Google Scholar
• Gould WA. Tomato production, processing and technology. 3rd ed. Cambridge: Woodhead Publishing; 1992.10.1533/9781845696146
   Google Scholar
• Selli S, Kelebek H, Ayseli MT, et al. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. Food Chem. 2014;165:540–546.10.1016/j.foodchem.2014.05.147
   PubMed Web of Science ®Google Scholar
• Buttery RG, Teranishi R, Ling LC. Fresh tomato aroma volatiles: a quantitative study. J. Agric. Food Chem. 1987;35:540–544.10.1021/jf00076a025
   Web of Science ®Google Scholar
• Tandon KS, Jordan M, Goodner KL, et al. Characterization of fresh tomato aroma volatiles using GC-olfactometry. Proc. Florida State Hort. Soc. 2001;114:142–144.
   Google Scholar
• Mayer F, Takeoka GR, Buttery RG, et al. Studies on the aroma of five fresh tomato cultivars and the precursors of cis-and trans-4, 5-epoxy-(E)-2-decenals and methional. J. Agric. Food Chem. 2008;56:3749–3757.10.1021/jf0732915
   PubMed Web of Science ®Google Scholar
• Riley JC, Willemot C, Thompson JE. Lipoxygenase and hydroperoxide lyase activities in ripening tomato fruit. Postharvest Biol. Technol. 1996;7:97–107.10.1016/0925-5214(95)00032-1
   Web of Science ®Google Scholar
• Aguiló Aguayo I, Soliva Fortuny R, Martín Belloso O. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices. J. Sci. Food Agric. 2010;90:1597–1604.10.1002/jsfa.v90:10
   PubMed Web of Science ®Google Scholar
• Chen G, Hackett R, Walker D, et al. Identification of a specific isoform of tomato lipoxygenase (TomloxC) involved in the generation of fatty acid-derived flavor compounds. Plant Physiol. 2004;136:2641–2651.10.1104/pp.104.041608
   PubMed Web of Science ®Google Scholar
• Kunishima M, Yamauchi Y, Mizutani M, et al. Identification of (Z)-3:(E)-2-hexenal isomerases essential to the production of the leaf aldehyde in plants. J. Biol. Chem. 2016. doi:10.1074/jbc.M116.726687.
   Google Scholar
• Birtić S, Ginies C, Causse M, et al. Changes in volatiles and glycosides during fruit maturation of two contrasted tomato (Solanum lycopersicum) lines. J. Agric. Food Chem. 2009;57:591–598.10.1021/jf8023062
   PubMed Web of Science ®Google Scholar
• Ortiz-Serrano P, Gil JV. Quantitation of free and glycosidically bound volatiles in and effect of glycosidase addition on three tomato varieties (Solanum lycopersicum L.). J. Agric. Food Chem. 2007;55:9170–9176.10.1021/jf0715673
   PubMed Web of Science ®Google Scholar
• Kanasawud P, Crouzet JC. Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. 1. beta.-Carotene degradation. J. Agric. Food Chem. 1990;38:237–243.10.1021/jf00091a052
   Web of Science ®Google Scholar
• Buttery RG, Teranishi R, Ling LC, et al. Quantitative and sensory studies on tomato paste volatiles. J. Agric. Food Chem. 1990;38:336–340.10.1021/jf00091a074
   Web of Science ®Google Scholar
• Servili M, Selvaggini R, Begliomini A, et al. Effect of thermal treatment in the headspace volatile compounds of tomato juice. In: Contis ET, Ho CT, Mussinan CJ, et al. editors. Food flavors: formation, analysis and packaging influences. Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium; Amsterdam: Elsevier; 1998. p. 315–330.
   Google Scholar
• Mirondo R, Barringer S. Improvement of flavor and viscosity in hot and cold break tomato juice and sauce by peel removal. J. Food Sci. 2015;80:S171–S179.10.1111/jfds.2015.80.issue-1
   Google Scholar
• Marković K, Vahčić N, Ganić KK, et al. Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction. Flavour Frag. J. 2007;22:395–400.10.1002/(ISSN)1099-1026
   Web of Science ®Google Scholar
• Di Lecce G, Martínez-Huélamo M, Tulipani S, et al. Setup of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce, and tomato juice. J. Agric. Food Chem. 2013;61:8373–8380.10.1021/jf401953y
   PubMed Web of Science ®Google Scholar
• Sánchez-Moreno C, Plaza L, de Ancos B, et al. Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity. Food Chem. 2006;98:749–756.10.1016/j.foodchem.2005.07.015
   Web of Science ®Google Scholar
• Lin CH, Chen BH. Stability of carotenoids in tomato juice during storage. Food Chem. 2005;90:837–846.10.1016/j.foodchem.2004.05.031
   Web of Science ®Google Scholar
• Seybold C, Fröhlich K, Bitsch R, et al. Changes in contents of carotenoids and vitamin E during tomato processing. J. Agric. Food Chem. 2004;52:7005–7010.10.1021/jf049169c
   PubMed Web of Science ®Google Scholar
• Krumbein A, Peters P, Brückner B. Flavour compounds and a quantitative descriptive analysis of tomatoes (Lycopersicon esculentum Mill.) of different cultivars in short-term storage. Postharvest Biol. Technol. 2004;32:15–28.10.1016/j.postharvbio.2003.10.004
   Web of Science ®Google Scholar
• Vallverdú-Queralt A, Bendini A, Tesini F, et al. Chemical and sensory analysis of commercial tomato juices present on the italian and spanish markets. J. Agric. Food Chem. 2013;61:1044–1050.10.1021/jf304631c
   PubMed Web of Science ®Google Scholar
• Trivittayasil V, Tsuta M, Imamura Y, et al. Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices. J. Sci. Food Agric. 2016;96:1167–1174.10.1002/jsfa.2016.96.issue-4
   PubMed Web of Science ®Google Scholar
• Lommen A. MetAlign: interface-driven, versatile metabolomics tool for hyphenated full-scan mass spectrometry data preprocessing. Anal. Chem. 2009;81:3079–3086.10.1021/ac900036d
   PubMed Web of Science ®Google Scholar
• Tsugawa H, Tsujimoto Y, Arita M, et al. GC/MS based metabolomics: development of a data mining system for metabolite identification by using soft independent modeling of class analogy (SIMCA). BMC Bioinformatics. 2011;12:131.10.1186/1471-2105-12-131
   PubMed Web of Science ®Google Scholar
• Chung T-Y, Hayase F, Kato H. Volatile components of ripe tomatoes and their juices, purees and pastes. Agric. Biol. Chem. 1983;47:343–351.
   Web of Science ®Google Scholar
• Baldwin EA, Scott JW, Shewmaker CK, et al. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. Hortscience. 2000;35:1013–1022.
   Web of Science ®Google Scholar
• Miers JC. Formation of volatile sulfur compounds in processed tomato products. J. Agric. Food Chem. 1966;14:419–423.10.1021/jf60146a025
   Web of Science ®Google Scholar
• Simkin AJ, Schwartz SH, Auldridge M, et al. The tomato carotenoid cleavage dioxygenase 1 genes contribute to the formation of the flavor volatiles β-ionone, pseudoionone, and geranylacetone. Plant J. 2004;40:882–892.10.1111/tpj.2004.40.issue-6
   PubMed Web of Science ®Google Scholar
• Vogel JT, Tieman DM, Sims CA, et al. Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum). J. Sci. Food Agric. 2010;90:2233–2240.10.1002/jsfa.4076
   PubMed Web of Science ®Google Scholar
• Chong I-G, Jun C-H. Performance of some variable selection methods when multicollinearity is present. Chemometr. Intell. Lab. 2005;78:103–112.10.1016/j.chemolab.2004.12.011
   Web of Science ®Google Scholar
• Trygg J, Wold S. O2-PLS, a two-block (X-Y) latent variable regression (LVR) method with an integral OSC filter. J. Chemometrics. 2003;17:53–64.10.1002/(ISSN)1099-128X
   Web of Science ®Google Scholar
• Bylesjö M, Eriksson D, Kusano M, et al. Data integration in plant biology: the O2PLS method for combined modeling of transcript and metabolite data. Plant J. 2007;52:1181–1191.10.1111/tpj.2007.52.issue-6
   PubMed Web of Science ®Google Scholar
• Krumbein A, Auerswald H. Characterization of aroma volatiles in tomatoes by sensory analyses. Nahrung. 1998;42:395–399.10.1002/(SICI)1521-3803(199812)42:06<395::AID-FOOD395>3.3.CO;2-Z
   PubMedGoogle Scholar
• Hayata Y, Maneerat C, Kozuka H, et al. Flavor volatile analysis of ‘house momotaro’ tomato fruit extracts at different ripening stages by Porapak Q column. J. Japan Soc. Hort. Sci. 2002;71:473–479.10.2503/jjshs.71.473
   Google Scholar
• Berna AZ, Lammertyn J, Buysens S, et al. Mapping consumer liking of tomatoes with fast aroma profiling techniques. Postharvest Biol. Technol. 2005;38:115–127.10.1016/j.postharvbio.2005.05.013
   Web of Science ®Google Scholar
• Sinesio F, Cammareri M, Moneta E, et al. Sensory quality of fresh French and Dutch market tomatoes: a preference mapping study with Italian consumers. J. Food Sci. 2010;75:S55–S67.10.1111/jfds.2010.75.issue-1
   PubMed Web of Science ®Google Scholar