« Previous AbstractCharacterisation and cleaning of biogas from sewage sludge for biomethane production    Next AbstractExternally validated QSPR modelling of VOC tropospheric oxidation by NO3 radicals »

Food Chem

Title:		"Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties"
Author(s):		Paolo D; Bianchi G; Morelli CF; Speranza G; Campanelli G; Kidmose U; Lo Scalzo R;
Address:		"Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy. Dipartimento di Chimica, Universita degli Studi di Milano, Via C. Golgi 19, 20133 Milan, Italy. CREA-OF, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63077 Stella di Monsampolo (AP), Italy. Department of Food Science - Food Quality Perception & Society, Aarhus University, Kirstinebjergvej 10, 5792 Arslev, Denmark. Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT), Via G. Venezian 26, 20133 Milan, Italy. Electronic address: roberto.loscalzo@crea.gov.it"
Journal Title:		Food Chem
Year:		2019
Volume:		20190624
Issue:
Page Number:		125062 -
DOI:		10.1016/j.foodchem.2019.125062
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems"
Keywords:		Electronic Nose Flavoring Agents/analysis/*chemistry Freeze Drying Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Solanum lycopersicum/*chemistry/metabolism Organic Agriculture Principal Component Analysis Seasons Volatile Organic Compoun;
Notes:		"MedlinePaolo, Dario Bianchi, Giulia Morelli, Carlo Francesco Speranza, Giovanna Campanelli, Gabriele Kidmose, Ulla Lo Scalzo, Roberto eng England 2019/07/08 Food Chem. 2019 Nov 15; 298:125062. doi: 10.1016/j.foodchem.2019.125062. Epub 2019 Jun 24"