FRESH TOMATO AROMA VOLATILES - A QUANTITATIVE STUDY
FRESH TOMATO AROMA VOLATILES - A QUANTITATIVE STUDY
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DOI：
10.1021/jf00076a025
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发表时间：
1987-07-01
影响因子：
6.1
通讯作者：
LING, LC
中科院分区：
文献类型：
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作者：
BUTTERY, RG;TERANISHI, R;LING, LC
采用Tenax捕集法和CaCl 2酶失活法建立了一种C5. sbd. C9主要挥发性成分的定量分析方法。获得了新鲜成熟番茄中（Z）-3-己烯醛、己醛、1-戊烯-3-酮、2-异丁腈、2-和3-甲基丁醇、（E）-2-己烯醛、（E）-2-庚烯醛、6-甲基-5-庚烯-2-酮、（Z）-3-己烯醇、2-异丁基噻唑和6-甲基-5-庚烯-2-醇的浓度信息。用GC.sbd.MS方法鉴定了各组分的结构。冰箱储存（2.degree.发现新鲜成熟番茄的C）会导致浸渍番茄中（Z）-3-己烯醛和其他挥发物的浓度降低。这为非正式的主观观察提供了科学的依据，即这种冷藏对新鲜番茄的风味有害。人们普遍认为新鲜的市场番茄缺乏风味，这也是令人感兴趣的。
A method for the quantitative analysis of major C5.sbd.C9 fresh tomato volatiles were developed using Tenax trapping and CaCl2 enzyme deactivation. Information was obtained on the concentrations of (Z)-3-hexenal, hexanal, 1-penten-3-one, 2-isobutyl cyanide, 2- and 3-methylbutanols, (E)-2-hexenal, (E)-2-heptenal, 6-methyl-5-hepten-2-one, (Z)-3-hexenol, 2-isobutylthiazole, and 6-methyl-5-hepten-2-ol in fresh ripe tomatoes. The identities of components were confirmed by GC.sbd.MS methods. Refrigerator storage (2.degree. C) of fresh ripe tomatoes was found to lead to a lowering of the concentration of (Z)-3-hexenal and other volatiles in the macerated tomato. This provides a scientified basis for the informal subjective observation that such cold storage is deleterious to fresh tomato flavor. It is also of interest in regard to the generally expressed belief that there is a lack of flavor in fresh market tomatoes.