Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS).
The concentration of 31 volatiles were measured in the headspace of tomatillos using selected ion flow tube-mass spectrometry (SIFT-MS), and were compared with those in vine-ripened tomato, roma tomato, cherry tomato, and grape tomato. None of the volatiles were higher in the headspace of tomatillos than of tomatoes. Compounds (E)-2-octenal, (E)-2-pentenal, 2-isobutylthiazole, 6-methyl-5-hepten-2-one, and phenylacetaldehyde were significantly lower in tomatillo than in the tomato varieties in the headspace. After blending, volatiles in the headspace increased, and then decreased after reaching a maximum concentration, due to further degradation or depletion. Compounds (E)-2-pentenal and 1-penten-3-one reached a maximum concentration later than (E)-2-hexenal, (Z)-3-hexenal, and hexanal for tomatillo and tomatoes. The slope of the ratio of (E)-2-hexenal and (Z)-3-hexenal was not significantly different for any of the samples, implying that the activity of cis/trans isomerase was not different between tomatillos and tomatoes.
Xu
Yichi
Y
Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Rd., Columbus, Ohio 43210, USA.
Barringer
Sheryl
S
D000447:Aldehydes / Q000032:analysis / Q000737:chemistry; D005504:Food Analysis / Q000379:methods; D005511:Food Handling; D005638:Fruit / Q000737:chemistry* / Q000378:metabolism; D050356:Lipid Metabolism; D018551:Solanum lycopersicum / Q000737:chemistry*; D013058:Mass Spectrometry / Q000379:methods*; D015394:Molecular Structure; D010422:Pentanones / Q000032:analysis / Q000737:chemistry; D032321:Physalis / Q000737:chemistry*; D013045:Species Specificity; D013237:Stereoisomerism; D013997:Time Factors; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry*
D000447:Aldehydes; D010422:Pentanones; D055549:Volatile Organic Compounds; C051750:2-hexenal; C064599:2-pentenal; C010463:n-hexanal; C057461:1-pentene-3-one