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Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction (CROSBI ID 136976)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Marković, Ksenija ; Vahčić, Nada ; Kovačević Ganić, Karin ; Banović, Mara Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction // Flavour and fragrance journal, 22 (2007), 5; 395-400-x

Podaci o odgovornosti

Marković, Ksenija ; Vahčić, Nada ; Kovačević Ganić, Karin ; Banović, Mara

engleski

Aroma volatiles of tomatoes and tomato products evaluated by solid-phase microextraction

Solid-phase microextraction (SPME) was examined to investigate volatiles in tomatoes and tomato products. Aroma volatiles and differences in volatile composition of different varieties of fresh tomatoes and several commercial tomato products such as tomato juice, tomato puree, tomato paste and canned diced tomatoes were analysed by manual headspace SPME technique coupled with gas chromatography (GC-FID and GC-MS). Fresh and processed tomato aroma was composed of terpenes and lactones, esters, carbonyls and alcohols, sulphur compounds, free acids and oxygen-containing heterocyclic compounds. In most samples of processed tomatoes lower relative concentrations of volatiles than in fresh tomato samples were determined, but in some cases (especially in samples of tomato juice) higher concentrations were observed too. The most important difference between fresh tomato and processed tomato aroma was almost complete loss of cis-3-hexenal and the presence of furfural in tomato products. On the basis of the aromatic profiles obtained by GC analysis, relationship between fresh and processed tomato samples was obtained by using multivariate PCA statistical analysis.

aroma volatiles; solid-phase microextraction; tomatoes; tomato products

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Podaci o izdanju

22 (5)

2007.

395-400-x

objavljeno

0882-5734

Povezanost rada

Biotehnologija

Indeksiranost