engleski

Volatile aroma compounds of semi-processed and processed tomato products evaluated by SPME technique

Flavour and aroma are essential parameters of tomato quality. High percent of tomatoes produced in Croatia are processed, mainly as double concentrated tomato paste. Thermal treatments during processing may cause changes in sensory and nutritional characteristics of tomatoes and tomato derivatives due to cooxidation reactions of carotenoids, Maillard reaction etc. Volatile profiles of different semi-processed and processed tomato products were studied. Aroma volatiles were analysed by manual headspace solid-phase microextraction (SPME) coupled with gas chromatography (GC-FID and GC-MS). The HS-SPME method was applied satisfactorily to analyze the aroma profile of semi-processed and processed tomato products. This method offers to food industry an alternative technique for routine analysis to rapidly control the quality of aroma.

aroma; SPME; tomato products; volatiles

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