title: Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation.
abstract: Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety "Momotaro") were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. cis-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes.
authors: a Department of Nutrition and Life Science , Kanagawa Institute of Technology , Atsugi , Japan.
authors: Yoko
authors: Y
authors: Iijima
authors: a Department of Nutrition and Life Science , Kanagawa Institute of Technology , Atsugi , Japan.
authors: Yumi
authors: Y
authors: Iwasaki
authors: b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
authors: Yuji
authors: Y
authors: Otagiri
authors: c RIKEN Center for Sustainable Resource Science , Yokohama , Japan.
authors: Hiroshi
authors: H
authors: Tsugawa
authors: b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
authors: Tsuneo
authors: T
authors: Sato
authors: b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
authors: Hiroe
authors: H
authors: Otomo
authors: d Nippon Del Monte Corporation , Numata , Japan.
authors: Yukio
authors: Y
authors: Sekine
authors: b Research and Development Division , Kikkoman Corporation , Chiba , Japan.
authors: Akio
authors: A
authors: Obata
mesh_terms: D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry*; D013649:Taste / Q000187:drug effects*; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology*
chemical_list: D055549:Volatile Organic Compounds
keywords: fresh market tomatoes; multivariate analysis; quantitative descriptive analysis; tomato juice; volatile profiling