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Flavour quality of tomatoes
Author(s) -
Dirinck Patrick,
Schreyen Luc,
Van Wassenhove Fredy,
Schamp Niceas
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270603
Subject(s) - hexanal , flavour , steam distillation , distillation , food science , extraction (chemistry) , condensation , chemistry , mathematics , chromatography , physics , thermodynamics
Tomato volatiles present in essential oils obtained by steam distillation–continuous extraction and by head‐space condensation were identified and evaluated organoleptically. Flavour quality of different samples of fresh tomatoes, evaluated by a panel, could be related to the occurrence and concentration of n‐hexanal, trans ‐2‐hexenal, cis ‐3‐hexen‐1‐ol, 2‐isobutylthiazole and some unidentified compounds in the head space condensation essential oil.