Volatile flavor profile of tomato (Lycopersicon esculentum Mill.) as affected by tissue disruption
Rowley, Amy Michele
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Consumer dissatisfaction with fresh tomato flavor has resulted in research that directly measures the volatile profile sensed by the consumer during consumption of the fruit. C6 aldehydes (hexanal, cis-3-hexenal, and trans-2-hexenal) and alcohols (hexanol and cis-3-hexenol) are important contributors to the characteristic fresh tomato flavor. Effects of tissue disruption on the production of tomato flavor volatiles were determined. Differences among blended and masticated samples were identified. Hexanal, hexanol, 2-isobutylthiazole, and 6-methyl-5-hepten-2-one were identified in all treatments. Additional C6 volatile compounds were detected as the degree of tissue disruption increased. To be able to identify the compounds responsible for consumer perception of tomato aroma and the contribution of these compounds to fresh tomato flavor, it is important to identify those compounds that are actually generated during mastication.