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Food Chem

Title:		"Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC x GC-O-TOF-MS, and GC-IMS"
Author(s):		Li X; Zeng X; Song H; Xi Y; Li Y; Hui B; Li H; Li J;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: lihe@btbu.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China. Electronic address: lijian@btbu.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20221103
Issue:		Pt A
Page Number:		134823 -
DOI:		10.1016/j.foodchem.2022.134823
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"GC x GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques. Herein, the present study comprehensively characterized the aroma profiles of cold and hot break tomato pastes using SAFE-GC-O-MS, SAFE-GC x GC-O-TOF-MS, and HS-GC-IMS for the first time. A total of 274 volatile compounds were identified, far more than previously reported. About 87 % of these compounds can be identified by GC x GC-O-TOF-MS, exceeding 6 times that of GC-O-MS. Notably, 10 aroma-active compounds and 9 volatiles were identified by GC x GC-O-TOF-MS and HS-GC-IMS for the first time. The AEDA and OAVs results indicated that beta-damascenone, linalool, 3-ethylbutanoic acid, and nonanal were the most powerful aroma-active compounds. These findings will provide deeper insights into improving the sensory quality of tomato paste"
Keywords:		Odorants/analysis *Solanum lycopersicum *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods Flavoring Agents Olfactometry/methods Aroma profile GC x GC-O-TOF-MS Gc-ims Gc-o-ms Tomato paste;
Notes:		"MedlineLi, Xuejie Zeng, Xiangquan Song, Huanlu Xi, Yu Li, Yan Hui, Bowen Li, He Li, Jian eng England 2022/11/11 Food Chem. 2023 Mar 30; 405(Pt A):134823. doi: 10.1016/j.foodchem.2022.134823. Epub 2022 Nov 3"