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Food Chem

Title:		Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis
Author(s):		Selli S; Kelebek H; Ayseli MT; Tokbas H;
Address:		"Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: sselli@cu.edu.tr. Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01110 Adana, Turkey. Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Department of Food Engineering, Faculty of Engineering, Mersin University, 33343 Mersin, Turkey"
Journal Title:		Food Chem
Year:		2014
Volume:		20140604
Issue:
Page Number:		540 - 546
DOI:		10.1016/j.foodchem.2014.05.147
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD=1024) and (E)-2-hexenal (FD=256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively"
Keywords:		Flavoring Agents/*chemistry/isolation & purification Gas Chromatography-Mass Spectrometry Liquid-Liquid Extraction/*methods Solanum lycopersicum/*chemistry Odorants/analysis Aroma-active Cherry tomato Olfactometry Organic acids Sugars;
Notes:		"MedlineSelli, Serkan Kelebek, Hasim Ayseli, Mehmet Turan Tokbas, Habip eng England 2014/07/21 Food Chem. 2014 Dec 15; 165:540-6. doi: 10.1016/j.foodchem.2014.05.147. Epub 2014 Jun 4"