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Biosci Biotechnol Biochem

Title:		Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation
Author(s):		Iijima Y; Iwasaki Y; Otagiri Y; Tsugawa H; Sato T; Otomo H; Sekine Y; Obata A;
Address:		"a Department of Nutrition and Life Science , Kanagawa Institute of Technology , Atsugi , Japan. b Research and Development Division , Kikkoman Corporation , Chiba , Japan. c RIKEN Center for Sustainable Resource Science , Yokohama , Japan. d Nippon Del Monte Corporation , Numata , Japan"
Journal Title:		Biosci Biotechnol Biochem
Year:		2016
Volume:		20160830
Issue:		12
Page Number:		2401 - 2411
DOI:		10.1080/09168451.2016.1222264
ISSN/ISBN:		1347-6947 (Electronic) 0916-8451 (Linking)
Abstract:		"Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety 'Momotaro') were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes"
Keywords:		*Food Handling Fruit/*chemistry Fruit and Vegetable Juices/*analysis Humans Solanum lycopersicum/*chemistry Taste/*drug effects Volatile Organic Compounds/*analysis/chemistry/*pharmacology fresh market tomatoes multivariate analysis quantitative descripti;
Notes:		"MedlineIijima, Yoko Iwasaki, Yumi Otagiri, Yuji Tsugawa, Hiroshi Sato, Tsuneo Otomo, Hiroe Sekine, Yukio Obata, Akio eng England 2016/08/31 Biosci Biotechnol Biochem. 2016 Dec; 80(12):2401-2411. doi: 10.1080/09168451.2016.1222264. Epub 2016 Aug 30"