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Bibliographic record number: 324165

Journal

Authors: Marković, Ksenija; Frančić, Nikolina; Krpan, Marina; Šarić, Goran; Hruškar, Mirjana; Vahčić, Nada.
Title: Relationship between aroma volatiles and sensory descriptive attributes in canned tomatoes
Source: Proceedings of the Euro Food Chem XIV – Food quality, an issue of molecule based science / This, Herve ; Eklund, Trygve (ed). - Pariz : Societe Francaise de Chimie , 2007. 212-215.
Meeting: Euro Food Chem XIV – Food quality, an issue of molecule based science
Location and date: Pariz, Francuska, 29-31.08.2007.
Keywords: Aroma; GC; Multivariate statistical analysis; QDA; SPME
Abstract:
Aroma volatiles of 15 different brands of canned whole tomatoes were analysed by manual headspace solid-phase microextraction (SPME) technique coupled with gas chromatography (GC-FID and GC-MS). Aroma of canned whole tomatoes was composed of alcohols and carbonyls (3-methyl-2-butanol, cis-3-hexen-1-ol, 1-hexanol, benzyl alcohol, nerol, eugenol, acetaldehyde, cis-3-hexenal, trans-2-hexenal, 2-heptanone, 6-methyl-5-hepten-2-one), ester hexyl acetate, free acids (2-methylbutyric acid, hexanoic acid), sulphur compounds (2-ethylthiophene, 2-isobutylthiazole), oxygen-containing heterocyclic compound furfural, hydrocarbon divinylbenzene and terpenes (linalool, neral, geranial). The sensory tests were conducted to characterise the properties of whole canned tomatoes by quantitative descriptive analysis (QDA), using a trained panel of 10 members. The sensory profile included 10 sensory descriptive attributes: sweet, sour and tomato-like smell, sweet, salty, sour, bitter and tomato-like taste, fresh tomato aroma and cooked tomato aroma. Relationship between instrumental and sensory data was obtained using correlation analysis. Statistically significant correlations were established between hexyl acetate and “ sour smell” (r = 0.55), “ salty taste” (r = 0.52) and “ cooked tomato aroma” (r = 0.53) ; between hexanoic acid and “ sweet taste” (r = 0.72) ; trans-2-hexenal and “ salty taste” (r = 0.53) and “ cooked tomato aroma” (r = 0.61) ; cis-3-hexenal and “ cooked tomato aroma” (r = 0.56) ; 2-methylbutiric acid and “ sour taste” (r = 0.57) and also between nerol and “ bitter taste” (r = 0.53). Negative statistically significant relationships were established between eugenol and “ fresh tomato aroma” (r = -0.52) and also between linalool and “ tomato-like taste” (r = -0.53) and “ fresh tomato aroma” (r = -0.61).
Type of meeting: Poster
Type of presentation in a journal: Full-text (1500 words and more)
Type of peer-review: International peer-review
Project / theme: 058-0580696-2808
Original language: ENG
Category: Znanstveni
Research fields:
Biotechnology
Contrib. to CROSBI by: Nada Vahcic (nvahcic@pbf.hr), 4. Ožu. 2008. u 11:14 sati



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