QUANTITATIVE AND SENSORY STUDIES ON TOMATO PASTE VOLATILES
QUANTITATIVE AND SENSORY STUDIES ON TOMATO PASTE VOLATILES
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DOI：
10.1021/jf00091a074
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发表时间：
1990-01-01
影响因子：
6.1
通讯作者：
TURNBAUGH, JG
中科院分区：
文献类型：
--
作者：
BUTTERY, RG;TERANISHI, R;TURNBAUGH, JG
测定了番茄酱中44种主要香气成分的含量。与新鲜番茄的研究相比，一些化合物的浓度明显降低，特别是脂肪醛（（Z）-3-己烯醛和己醛低400倍以上）。然而，其它化合物，例如有效的气味剂β-异丁酮（也称为6-甲基-5-庚烯-2-酮、其它酮、芳樟醇和α-甲基-5-庚烯-2-酮）萜醇）在糊剂中的浓度显示出数倍的增加。其他工作人员观察到加工番茄中形成了相对较高浓度（0.5-10 ppm）的二甲硫醚，这一观察结果得到了证实。考虑组分的气味阈值和它们的测定浓度表明，对番茄酱香味最重要的化合物包括二甲基硫醚、β-甲基硫醚和β-甲基硫醚。β-羟甲酮，紫罗兰酮、3-甲基丁醛、1-硝基-2-苯基乙烷、丁香酚、甲硫醛、3-甲基丁酸、6-甲基-5-庚烯-2-酮、苯基乙醛和芳樟醇。
The concentrations of 44 of the major aroma components of tomato paste were determined. Comparison with studies for fresh tomatoes showed marked decreases in concentration for some compounds, particularly aliphatic aldehydes ((Z)-3-hexenal and hexanal > 400 times lower) in the paste. Other compounds, however, such as the potent odorant .beta.-damascenone (also 6-methyl-5-hepten-2-one, other ketones, linalool, and .alpha.-terpeneol) show severalfold increases in concentration in the paste. The observation by other workers of the formation of relatively large (0.5-10 ppm) concentrations of dimethyl sulfide in processed tomato was confirmed. Considerations of the odor thresholds of components and their determined concentrations indicated that the compounds most important to tomato paste aroma include dimethyl sulfide, .beta.-damascenone, .beta.-ionone, 3-methylbutanal, 1-nitro-2-phenylethane, eugenol, methional, 3-methylbutyric acid, 6-methyl-5-hepten-2-one, phenylcetaldehyde, and linalool.