บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.

Tandon, K. S.; Baldwin, E. A.; Shewfelt, R. L.;

Postharvest Biology and Technology Year: 2000 Vol: 20 Issue: 3 Pages: 261-268 Ref: 25 ref.

2000

บทคัดย่อ

Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation.

Odour thresholds of volatile compounds in fresh tomatoes were estimated and odour units calculated to determine whether the medium of evaluation affects aroma perception. The 'ascending method of limits' was used to determine odour thresholds of cis-3-hexenal, hexanal, trans-2-hexenal, hexanol, cis-3-hexenol, 2-isobutylthiazole, 6-methyl-5-hepten-2-one, geranylacetone, 2-pentenal, beta -ionone, 1-penten-3-one, 3-methylbutanol, 3-methylbutanal, acetone and 2-phenylethanol in deionized water, an ethanol (100 ppm)/methanol (500 ppm)/water mixture and a deodorized tomato homogenate. Cis-3-hexenal exhibited the highest level of odour units in all three media. Odour thresholds were lower in deionized water for all compounds than in the ethanol/methanol/water mixture (simulating levels found in homogenized tomato) and the thresholds were even higher in the deodorized tomato homogenate for most compounds. Distinct differences were noted in aroma descriptors for the compounds in different media. The resu

lts suggest that both qualitative and quantitative changes are occurring in the perception of volatile compounds in the different media and that ethanol and methanol alter perception of tomato aroma.