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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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A simple technique for measurement of olfactory thresholds of odorous materials is described. Sensitivity and reproducibility of the method was good, but many precautions must be taken to insure reliability of results. Olfactory thresholds for a number of pure compounds, several of which were identified in potatoes, are presented. In general, sulphur compounds and short-chain unsaturated aldehydes gave the lowest and highest thresholds, respectively. The thresholds of a homologous series of saturated aliphatic aldehydes decreased progressively with increase in chain length from C , to Clo. Similar results were obtained with a series of unsaturated aldehydes. Thresholds of some of the more potent compounds were less than 0.1 of a part per 109 parts of water.