2,6-Dibromophenol was identified as the cause of an iodoform-like off-flavour 2,4, were also identified in all species of prawn examined. Handling and processing procedures which could reduce the severity of the off9avour in susceptible species are described.
Differences in aroma have been examined in headspace samples of ripe tomato (Lycopersicon esculentum Mill.) fruit of ‘Rutgers’ and of yellowing fruit of the nonripening mutants rin and nor. Volatiles were trapped and separated by gas chromatography, and the intensity of the effluent aromas was rated by sniffing. Intense aroma compounds were identified by mass spectrometry. Sixty-nine intense compounds were found in ‘Rutgers’, of which 46 were present in one or both mutant strains. Fifteen compounds with odor intensities rated medium to very strong were identified that were deficient or absent in fruit of the mutants. The latter compounds included two aldehydes, seven alcohols, two ketones, three sulfur-containing compounds, and a phenol. A few compounds were intense odors in ‘Rutgers’ and in one or both mutants; hex-2-enal, linalool, phenylacetaldehyde, methyl salicylate, 2-phenylethanol, and eugenol. Some compounds were detected that were more intense in rin and nor than in ‘Rutgers’ (e.g., guaiacol). It is proposed that the “normal background aroma” in fresh tomatoes is caused by those intense odors, which are common to both normal and mutant strains, whereas the bland flavor of mutant fruit is caused by the absence of those intense aroma compounds found only in ‘Rutgers’. The intense aroma compounds found only in ‘Rutgers’ may be crucial determinants of acceptability in fresh tomato fruit.
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