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Chilling-Induced Changes in Aroma Volatile Profiles in Tomato.
Food and Bioprocess Technology ( IF 5.6 ) Pub Date : 2015-09-29 , DOI: 10.1007/s11947-015-1504-1
Brian Farneti 1 , Alberto Algarra Alarcón 2 , Fotios G Papasotiriou 2 , D Samudrala 3 , Simona M Cristescu 3 , Guglielmo Costa 4 , Frans J M Harren 3 , Ernst J Woltering 5
Affiliation  

Fruit and vegetables are regularly stored by consumers in the refrigerator at temperatures that may be well below the recommended storage temperatures. Apart from causing visible symptoms such as watery, sunken areas on the skin, chilling may also induce changes in fruit textural properties and flavour. The aim of this research was to investigate the effect of low temperature storage on tomato flavour and off-flavour production. To more closely mimic the real-consumer aroma perception while eating, in addition to the standard solid-phase microextraction gas chromatography-mass spectrometry (SPME/GC-MS) analysis, volatiles were also measured using a chewing device connected to a proton-transfer reaction-mass spectrometer (PTR-MS). Aroma volatiles were assessed in red ripe tomatoes of the cvs Cappricia RZ (round truss) and Amoroso RZ (cocktail truss) stored at refrigerator temperature (4 °C) and at higher temperatures (16 and 22 °C) for 20 days. The changes in aroma production were also monitored when the fruit was brought from room to refrigerator temperature and vice versa. After bringing the fruit from room to refrigerator temperature, the abundance of most volatiles was greatly reduced within 3 to 5 h, closely following the decrease in fruit temperature. When temperature was restored to room temperature following varying times of cold storage, the abundance of most volatiles increased again, but generally not to the original levels. Overall, the effects of low temperature storage on the decrease in volatile abundance were more pronounced in cv Cappricia RZ than in cv Amoroso RZ. On the contrary, the production of off flavours following prolonged cold storage was more pronounced in cv Amoroso RZ than in cv Cappricia RZ. Apart from changes in the overall abundance of the volatiles, marked changes in the volatile profile were observed in fruit stored for longer times in the cold and this may at least in part explain the negative effect of cold storage on overall tomato flavour.

中文翻译:

番茄香气挥发特性的低温诱导变化。

消费者定期将水果和蔬菜存放在冰箱中,温度可能远低于建议的存储温度。除引起可见的症状(如皮肤上的水渍和凹陷区域)外,寒冷还可能导致水果质地和风味的变化。这项研究的目的是研究低温贮藏对番茄风味和异味产生的影响。为了更精确地模仿进食时实际消费者的香气感,除了标准的固相微萃取气相色谱-质谱(SPME / GC-MS)分析之外,还使用与质子转移连接的咀嚼装置测量了挥发物反应质谱仪(PTR-MS)。在冷藏室温度(4°C)和较高温度(16和22°C)下储存20天的Capscia Capscia RZ(圆形桁架)和Amoroso RZ(鸡尾酒桁架)的红色成熟番茄中评估香气挥发物。当将水果从室温移至冰箱温度,反之亦然时,也可以监测香气产生的变化。将水果从室温升至冰箱温度后,大多数挥发物的含量在3至5小时内大大降低,紧随水果温度的降低。随着冷藏时间的变化,温度恢复到室温时,大多数挥发物的含量又增加了,但通常没有达到原始水平。全面的,卡普里西亚RZ中低温贮藏对挥发性丰度降低的影响比阿莫罗索RZ中更显着。相反,长期冷藏后异味的产生在Cmor Amoroso RZ中比在Cappricia RZ中更为明显。除了总挥发物含量的变化以外,在冷藏时间较长的水果中也观察到了挥发物特征的显着变化,这至少可以部分解释冷藏对番茄总体风味的负面影响。
更新日期:2015-03-25
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