title: Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis.
abstract: Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD=1024) and (E)-2-hexenal (FD=256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: sselli@cu.edu.tr.
authors.forename: Serkan
authors.initials: S
authors.lastname: Selli
authors.affiliation: Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01110 Adana, Turkey.
authors.forename: Hasim
authors.initials: H
authors.lastname: Kelebek
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
authors.forename: Mehmet Turan
authors.initials: MT
authors.lastname: Ayseli
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Mersin University, 33343 Mersin, Turkey.
authors.forename: Habip
authors.initials: H
authors.lastname: Tokbas
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry* / Q000302:isolation & purification; D008401:Gas Chromatography-Mass Spectrometry; D059625:Liquid-Liquid Extraction / Q000379:methods*; D018551:Solanum lycopersicum / Q000737:chemistry*; D009812:Odorants / Q000032:analysis
chemical_list: D005421:Flavoring Agents
keywords: Aroma-active; Cherry tomato; Olfactometry; Organic acids; Sugars