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A method for the quantitative analysis of major C5-C9 fresh tomato volatiles was developed using Tenax trapping and CaCl2 enzyme deactivation. Information was obtained on the concentrations of (Z)-3hexenal, hexanal, l-penten-3-one, 2-isobutyl cyanide, 2-and 3-methylbutanols, (E)-2-hexenal, (E)-2heptenal, 6-methyl-5-hepten-2-one, (Z)-3-hexenol, 2-isobutylthiazole, and 6-methyl-5-hepten-2-ol in fresh ripe tomatoes. The identities of components were confirmed by GC-MS methods. Refrigerator storage (2 °C) of fresh ripe tomatoes was found to lead to a lowering of the concentration of (Z)-3-hexenal and other volatiles in the macerated tomato. This provides a scientific basis for the informal subjective observation that such cold storage is deleterious to fresh tomato flavor. It is also of interest in regard to the generally expressed belief that there is a lack of flavor in fresh market tomatoes.

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The steam volatile components of Californian green bell peppers (Capsicum annuum var.

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The vacuum steam volatile oils of cooked cabbage, broccoli, and cauliflower were analyzed by the combination of capillary gas chromatography and mass spectrometry. Major components characterized

A method developed for the quantitative analysis of tomato volatiles has been extended to cover the