Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional
Studies on the aroma of five fresh tomato cultivars and the precursors of cis- and trans-4,5-epoxy-(E)-2-decenals and methional
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DOI：
10.1021/jf0732915
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发表时间：
2008-05-28
影响因子：
6.1
通讯作者：
Rabinowitch, Haim D.
中科院分区：
文献类型：
--
作者：
Mayer, Florian;Takeoka, Gary R.;Rabinowitch, Haim D.
采用香气抽提物稀释法(AEDA)对风味差异较大的3个鲜味番茄品种(BR-139、FA-624和FA-612)和2个鲜味番茄品种(R-144和R-175)进行了香气成分筛选。在AEDA分析结果的基础上，筛选出19种挥发性物质，采用气相色谱-质谱法(GC-MS)对这5个品种的挥发性物质进行了定量。1-戊烯-3-酮、(EE)-和(E，2)-2，4-十二烯醛和4-羟基-2，5-二甲基-3(2H)-呋喃酮(呋喃醇)等化合物在较优品种中具有较高的气味单位，而甲酰、苯乙醛、2-苯乙醇或2-异丁基噻唑在较差品种中具有较高的气味单位。通过制作香气模型并与相应的实际样品进行比较，对所选番茄品种的气味进行了模拟，证实了所有重要的新鲜番茄气味物质都得到了鉴定，它们在所有五个品种中的浓度都得到了正确的测定，而且浓度的差异，特别是上述化合物的浓度差异，使得区分它们成为可能，并导致了不同的偏好。为了帮助阐明关键气味的形成途径，将标记的前体添加到西红柿中。证实了由亚油酸和甲硫氨酸合成顺式和反式4，5-环氧基-(E)-2-癸烯的生物来源。
Three tasty (BR-139, FA-624, and FA-612) and two less tasty (R-144 and R-175) fresh greenhouse tomato cultivars, which significantly differ in their flavor profiles, were screened for potent odorants using aroma extract dilution analysis (AEDA). On the basis of AEDA results, 19 volatiles were selected for quantification in those 5 cultivars using gas chromatography-mass spectrometry (GC-MS). Compounds such as 1-penten-3-one, (EE)- and (E,2)-2,4-decadienal, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol) had higher odor units in the more preferred cultivars, whereas methional, phenylacetaldehyde, 2-phenylethanol, or 2-isobutylthiazole had higher odor units in the less preferred cultivars. Simulation of the odor of the selected tomato cultivars by preparation of aroma models and comparison with the corresponding real samples confirmed that all important fresh tomato odorants were identified, that their concentrations were determined correctly in all five cultivars, and that differences in concentration, especially of the compounds mentioned above, make it possible to distinguish between them and are responsible for the differential preference. To help elucidate formation pathways of key odorants, labeled precursors were added to tomatoes. Biogenesis of cis- and trans-4,5-epoxy-(E)-2-decenals from linoleic acid and methional from methionine was confirmed.