Impact of processing on odour-active compounds of a mixed tomato-onion puree.
Gas chromatography-olfactometry revealed thirty-two odour-active compounds in a heat-processed tomato-onion puree, among which twenty-seven were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOF MS). Based on the results of two olfactometric methods, i.e. detection frequency and aroma extract dilution analysis, the most potent aroma components include: dipropyl disulfide, S-propyl thioacetate, dimethyl trisulfide, 1-octen-3-one, methional, dipropyl trisulfide, 4,5-dimethylthiazole, 2-phenylacetaldehyde and sotolone. Processing of mixed vegetable systems can add complexity in their aroma profiles due to (bio)chemical interactions between the components. Therefore, the impact of different processing steps (i.e. thermal blanching, all-in-one and split-stream processes) on the volatile profile and aroma of a mixed tomato-onion puree has been investigated using a GC-MS fingerprinting approach. Results showed the potential to control the aroma in a mixed tomato-onion system through process-induced enzymatic modulations for producing tomato-onion food products with distinct aroma characteristics.
Unilever R&D, Olivier Van Noortlaan 120, NL-3130AC Vlaardingen, The Netherlands; Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium. Electronic address: maria.koutidou@kuleuven.be.
Maria
M
Koutidou
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.
Tara
T
Grauwet
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.
Ann
A
Van Loey
Unilever R&D, Olivier Van Noortlaan 120, NL-3130AC Vlaardingen, The Netherlands. Electronic address: parag.acharya@unilever.com.
Parag
P
Acharya
D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D018551:Solanum lycopersicum / Q000737:chemistry*; D009812:Odorants; D019697:Onions / Q000737:chemistry*
1-Octen-3-one (PubChem CID: 61346); 2-Phenylacetaldehyde (PubChem CID: 998); 4,5-Dimethyl thiazole (PubChem CID: 62510); Aroma; Comprehensive two-dimensional gas chromatography; Dimethyl trisulfide (PubChem CID: 19310); Dipropyl disulfide (PubChem CID: 12377); Dipropyl trisulfide (PubChem CID: 22383); Endogenous enzymes; Fingerprinting; Gas chromatography-olfactometry; Methional (PubChem CID: 18635); Mixed vegetable system; S-Propyl thioacetate (PubChem CID: 61295); Sotolone (PubChem CID: 62835)