Abstract
Important volatile compounds contributing to the aroma of fresh tomatoes were determined and identified using gas chromatography-olfactometry (GC-O) and gas chromatography mass spectrometry (GC-MS) techniques. Three panelists sniffed the aroma volatiles on the GC-O, as the compounds were being eluted. Aromas were detected from a total of 23 compounds. Out of these, 15 compounds have been previously identified as important contributors to fresh tomato aroma. These compounds are: 2+3- methylbutanol, 1-penten- 3-one, hexanal, c/s-3 hexenal, frans-2-hexenal, c/s-3-hexenol, frans-2-heptenal, 1-octen-3-one, 6-methyl-5-hepten-2-one, 2- isobutylthiazole, phenylacetaldehyde, methylsalicylate, 2-phe- Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the U.S. Department of Agriculture. The U.S. Department of Agriculture prohibits dis crimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. nylethanol, geranylacetone, and B-ionone. Furthermore, furaneol, linalool, methional, citral, and trans, frans-2,4-decadienal were all odor-active and may also contribute to fresh tomato aroma. The remaining three compounds could not be identified. Their aroma descriptors ranged from rancid and medicinal to green and floral.
