« Previous AbstractModerate Folic Acid Supplementation in Pregnant Mice Results in Behavioral Alterations in Offspring with Sex-Specific Changes in Methyl Metabolism    Next AbstractA fungal endophyte helps plants to tolerate root herbivory through changes in gibberellin and jasmonate signaling »

J Food Sci

Title:		Influence of the thermal stabilization process on the volatile profile of canned tomato-based food
Author(s):		Cosmai L; Summo C; Caponio F; Paradiso VM; Gomes T;
Address:		"Dept. of Soil, Plant and Food Science (DISSPA), Univ. of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy"
Journal Title:		J Food Sci
Year:		2013
Volume:		20131031
Issue:		12
Page Number:		C1865 - C1870
DOI:		10.1111/1750-3841.12296
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The literature contains several papers dealing with the volatile constituents contributing to the aroma of fresh and processed tomatoes. Along with the traditional tomato-based products, tomato-based pates, characterized by complex ingredient formulations, are commonly consumed as a seasoning for pasta, and as a dressing for meats, salads, and sandwiches. To the best of our knowledge, no investigations have been published on the influence of thermal stabilization treatments on the composition of volatile compounds in tomato-based pates. To this aim, thermally stabilized and not stabilized tomato-based pates were subjected to the analysis of volatile compounds. The results obtained highlighted the influence of the thermal stabilization process on the evolution of volatile composition tomato-based pates. In particular, the terpenic compounds showed significant decreases after the thermal stabilization process treatment, due to their degradation and oxidation favored by high temperatures. The thermal stabilization caused, moreover, an increase in volatile compounds deriving from lipid oxidation and Maillard reaction, characterized by low-sensory thresholds, and from the thermal degradation of carotenoids and fresh tomato-derived compounds"
Keywords:		"Carotenoids/analysis Chromatography, Gas Food Handling/*methods *Hot Temperature Solanum lycopersicum/*chemistry Maillard Reaction Solid Phase Microextraction Volatile Organic Compounds/*analysis canned tomato-based food thermal stabilization volatile com;"
Notes:		"MedlineCosmai, Lucrezia Summo, Carmine Caponio, Francesco Paradiso, Vito M Gomes, Tommaso eng 2013/11/01 J Food Sci. 2013 Dec; 78(12):C1865-70. doi: 10.1111/1750-3841.12296. Epub 2013 Oct 31"