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Effect of certain volatiles, added to bland tomato puree, on perception of aroma, taste and after-taste descriptors.

Baldwin E.A., Plotto A., Goodner K., Pritchett K., Einstein M.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.82

2004

บทคัดย่อ

Effect of certain volatiles, added to bland tomato puree, on perception of aroma, taste and after-taste descriptors. The contribution of volatiles to tomato flavour is little understood.Coarse chop deodorized tomato puree was spiked with o­ne to three levels of individual food grade volatiles reported to contribute to tomato flavour, and presented to a trained descriptive panel for flavor analysis.Based o­n descriptors resulting from these individual aroma compounds, volatiles were then grouped based o­n similarities of descriptors and again added to bland homogenate at three different levels and presented to the panel.

Six to eight panelists rated 5 aroma, 6 taste and 3 after-taste descriptors o­n a 15 cm unstructured line scale.Positive correlations were found for the“earthy” mix (3-methylbutanol, 3-methybutanal, 2-isobutylthiazole) with overall, green, vine, earthy and musty aromas, and a negative correlation with sweet aroma.The “green” mix (hexanal, trans-2-hexenal, trans-2-heptenal, cis-3-hexenal, cis-3-hexenol) correlated positively with overall and musty aroma, as well as overall aftertaste.The “fruity” mix (acetaldehyde, 2-phenylethanol, B-ionone, geranylacetone, acetone, linalool, citral, 1-penten-3-one, ethanol, furaneol, and 6-methyl-5-hepten-3 o­ne) showed significant positive correlations with overall, sweet tomato and tropical aromas, and a negative correlation to musty aroma, as well as positive correlations to sweet and fruity tastes, and a negative co9rrelation to sour and bitter tastes.

Principal component analysis (PCA) was performed o­n means across panelists.Three factors were extracted, explaining 27.2, 16.6 and 11.7% of the variation, and spiking with 2-isobutylthiazole, “earthy” mixes, 1-penten-3-one, and “green” mixes resulted in drivers for high loading o­n the earthy and green descriptors.The “fruity” mixes, furaneol and 2-phenylethanol were drivers for hiht loading o­n sweet and flora aroma.