title: Influence of the thermal stabilization process on the volatile profile of canned tomato-based food.
abstract: The literature contains several papers dealing with the volatile constituents contributing to the aroma of fresh and processed tomatoes. Along with the traditional tomato-based products, tomato-based pâtés, characterized by complex ingredient formulations, are commonly consumed as a seasoning for pasta, and as a dressing for meats, salads, and sandwiches. To the best of our knowledge, no investigations have been published on the influence of thermal stabilization treatments on the composition of volatile compounds in tomato-based pâtés. To this aim, thermally stabilized and not stabilized tomato-based pâtés were subjected to the analysis of volatile compounds. The results obtained highlighted the influence of the thermal stabilization process on the evolution of volatile composition tomato-based pâtés. In particular, the terpenic compounds showed significant decreases after the thermal stabilization process treatment, due to their degradation and oxidation favored by high temperatures. The thermal stabilization caused, moreover, an increase in volatile compounds deriving from lipid oxidation and Maillard reaction, characterized by low-sensory thresholds, and from the thermal degradation of carotenoids and fresh tomato-derived compounds.
authors.affiliation: Dept. of Soil, Plant and Food Science (DISSPA), Univ. of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy.
authors.forename: Lucrezia
authors.initials: L
authors.lastname: Cosmai
authors.forename: Carmine
authors.initials: C
authors.lastname: Summo
authors.forename: Francesco
authors.initials: F
authors.lastname: Caponio
authors.forename: Vito M
authors.initials: VM
authors.lastname: Paradiso
authors.forename: Tommaso
authors.initials: T
authors.lastname: Gomes
mesh_terms: D002338:Carotenoids / Q000032:analysis; D002849:Chromatography, Gas; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D018551:Solanum lycopersicum / Q000737:chemistry*; D015416:Maillard Reaction; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D002338:Carotenoids
keywords: canned tomato-based food; solid phase microextraction; thermal stabilization; volatile compounds