| Title: | Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS) |
| Address: | "Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Rd., Columbus, Ohio 43210, USA" |
| DOI: | 10.1111/j.1750-3841.2010.01537.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The concentration of 31 volatiles were measured in the headspace of tomatillos using selected ion flow tube-mass spectrometry (SIFT-MS), and were compared with those in vine-ripened tomato, roma tomato, cherry tomato, and grape tomato. None of the volatiles were higher in the headspace of tomatillos than of tomatoes. Compounds (E)-2-octenal, (E)-2-pentenal, 2-isobutylthiazole, 6-methyl-5-hepten-2-one, and phenylacetaldehyde were significantly lower in tomatillo than in the tomato varieties in the headspace. After blending, volatiles in the headspace increased, and then decreased after reaching a maximum concentration, due to further degradation or depletion. Compounds (E)-2-pentenal and 1-penten-3-one reached a maximum concentration later than (E)-2-hexenal, (Z)-3-hexenal, and hexanal for tomatillo and tomatoes. The slope of the ratio of (E)-2-hexenal and (Z)-3-hexenal was not significantly different for any of the samples, implying that the activity of cis/trans isomerase was not different between tomatillos and tomatoes" |
| Keywords: | Aldehydes/analysis/chemistry Food Analysis/methods Food Handling Fruit/*chemistry/metabolism Lipid Metabolism Solanum lycopersicum/*chemistry Mass Spectrometry/*methods Molecular Structure Pentanones/analysis/chemistry Physalis/*chemistry Species Specific; |
| Notes: | "MedlineXu, Yichi Barringer, Sheryl eng Comparative Study 2010/05/25 J Food Sci. 2010 Apr; 75(3):C268-73. doi: 10.1111/j.1750-3841.2010.01537.x" |
