title: Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry.
abstract: BACKGROUND
  The sensory and head-space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid-phase microextraction-gas chomatography-mass spectrometry.
  
  
  RESULTS
  For Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds.
  
  
  CONCLUSIONS
  Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy.|Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Italy.
authors.forename: Alessandra
authors.initials: A
authors.lastname: Bendini
authors.affiliation: INRA, UMR1083 Sciences pour l'œnologie, 2, place Viala, Montpellier Cedex, France.|Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III, Madrid, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Vallverdú-Queralt
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy.
authors.forename: Enrico
authors.initials: E
authors.lastname: Valli
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy.
authors.forename: Rosa
authors.initials: R
authors.lastname: Palagano
authors.affiliation: Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición (CIBEROBN). Instituto de Salud Carlos III, Madrid, Spain.|Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA Pharmacy University of Barcelona, Spain.
authors.forename: Rosa Maria
authors.initials: RM
authors.lastname: Lamuela-Raventos
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Italy.|Inter-Departmental Centre for Agri-Food Industrial Research, University of Bologna, Italy.
authors.forename: Tullia Gallina
authors.initials: TG
authors.lastname: Toschi
mesh_terms: D005421:Flavoring Agents / Q000737:chemistry* / Q000302:isolation & purification*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D007558:Italy; D018551:Solanum lycopersicum / Q000737:chemistry*; D052617:Solid Phase Microextraction / Q000379:methods; D013030:Spain; D017365:Spices / Q000032:analysis; D013649:Taste; D055549:Volatile Organic Compounds / Q000737:chemistry* / Q000302:isolation & purification*
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds
keywords: Flash Profiling; SPME-GC-MS; head-space volatiles; sensory profile; tomato sauce