Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor
Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor
复制标题
将感官描述与新鲜番茄风味的挥发性和非挥发性成分联系起来
DOI：
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发表时间：
2003
期刊：
影响因子：
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通讯作者：
R. Shewfelt
中科院分区：
文献类型：
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作者：
K. Tandon;E. Baldwin;John W. Scott;R. Shewfelt
摘要：对12个番茄品种的风味成分进行了感官和化学/仪器检测。通过回归分析建立感官描述符的预测模型。对于大多数描述符，都得到了显著的预测模型。挥发性和非挥发性风味成分都会影响香气描述符，但挥发性成分提供了更一致的关系。蔗糖当量与描述符之间的相关性比可溶性固形物更显著。被育种者描述为风味浓郁的西红柿的特点是糖分、可溶性固形物、芳香挥发性化合物和较低的有机酸含量，而不是育种者认为味道较差的那些。这些数据提供了芳香挥发性化合物、糖和酸与特定风味的定量联系。
ABSTRACT: Twelve tomato selections were evaluated for their flavor components using sensory and chemical/instrumental measurements. Regression analysis was performed to develop prediction models for the sensory descriptors. Significant prediction models were obtained for most descriptors. Both volatile and nonvolatile flavor components influenced the aromatic descriptors, but the volatile components provided more consistent relationships. Sucrose equivalents provided more significant correlations with descriptors than did soluble solids. Tomatoes described as full flavored by the breeder were characterized by higher sugars, soluble solids, aromatic volatile compounds, and lower amounts of organic acids than those considered to be of poorer flavor by the breeder. These data provide quantitative linkages of aromatic volatile compounds, sugars, and acids with specific flavor notes.