| Title: | Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice |
| Author(s): | Liu Y; Yang C; Wang Q; Zhang J; Zhang L; |
| Address: | "State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China. College of Food, Shihezi University, Shihezi, Xinjiang, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma-active compounds in tomato juice samples. Among them, three newly formed sulfur-containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1-octen-3-one, which exhibited cooked corn/potato, onion, and mushroom odor, were proved to be responsible for the cooked off-flavor in heat-treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur-containing compounds were further confirmed to be the key compounds responsible for the cooked off-flavor in four different tomato cultivars that were commonly consumed in the market. PRACTICAL APPLICATION: Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off-flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off-flavor components. This work could provide fundamental information for the prevention of cooked off-flavor" |
| Keywords: | Hot Temperature *Solanum lycopersicum/chemistry Odorants/analysis Olfactometry Sulfur *Volatile Organic Compounds/analysis Gc-ms-o Oav aroma-active compounds electronic nose analysis omission experiments tomato juice; |
| Notes: | "MedlineLiu, Yuanyuan Yang, Cheng Wang, Qun Zhang, Jian Zhang, Lianfu eng Jiangsu province 'Collaborative Innovation Center for Food Safety and Quality Control' industry development program/ BE2017374/The Key Research and Development Program of Jiangsu Province/ 2019CB007/Xinjiang Innovation Team Construction Project in Key Areas/ 2017 BAD 33B05/National Key Technology R&D Program for the 13th five-year plan/ 2022/05/21 J Food Sci. 2022 Jun; 87(6):2515-2526. doi: 10.1111/1750-3841.16168. Epub 2022 May 19" |
