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

• Published in: Bioscience, biotechnology, and biochemistry Vol. 80; no. 12; pp. 2401 - 2411
• Main Authors: Iijima, Yoko, Iwasaki, Yumi, Otagiri, Yuji, Tsugawa, Hiroshi, Sato, Tsuneo, Otomo, Hiroe, Sekine, Yukio, Obata, Akio
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 01.12.2016
• Subjects: Food Handling; fresh market tomatoes; Fruit - chemistry; Fruit and Vegetable Juices - analysis; Humans; Lycopersicon esculentum - chemistry; multivariate analysis; quantitative descriptive analysis; Taste - drug effects; tomato juice; Volatile Organic Compounds - analysis; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - pharmacology; volatile profiling; fresh market tomatoes; quantitative descriptive analysis; tomato juice; multivariate analysis; volatile profiling
• ISSN: 0916-8451; 1347-6947
• DOI: 10.1080/09168451.2016.1222264

Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety "Momotaro") were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes. Combined analysis by instrumental and sensory evaluation of various commercial pure tomato juices elucidated the difference of their flavor characteristics.