The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.Both hot-and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.
This chapter presents an overview of analytical procedures used to isolate the volatile fraction from fresh and processed tomato. Odour unit and flavour dilution analysis are discussed as efficient methods designed to achieve correlation between analytical results and sensorial perception. Major components of tomato fruits and their biogeneration are described. Fatty acids and amino acids can be considered as the main precursors of active odorant molecules characterizing the typical flavour of fresh tomato fruits. Several compounds are derived from intense enzymatic activities as a consequence of fruit comminution, while others are produced during the tomato ripening process. Thermal treatments used in tomato processing lead to a substantial change in the composition of the volatile fraction. In analytical investigation on the Italian tomato variety ‘Pizzutello’, a total of 28 compounds were identified as odour-active compounds.
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