Lipid-related volatiles were measured in real time after the blending of grape tomatoes, using selected ion flow tube mass spectrometry (SIFT-MS). Measurements were made at 4, 23, or 37 degrees C. The volatiles in the headspace of the tomatoes, other than hexanal, increased with increasing temperature. The concentration of hexanal in the headspace increased from 4 to 23 degrees C, but decreased at 37 degrees C. The activity of hexanal-specific hydroperoxide lyase decreases at 37 degrees C. Moreover, precursors of hexanal may go through alternative pathways to form trans-2-heptenal and trans-2-octenal. The increase in concentration in the headspace for most volatiles can be explained by the increase in volatility, except for trans-2-heptenal, trans-2-octenal, and trans-2-pentenal. These three volatiles appear to be generated at a much higher rate at 37 degrees C due to the dominance of alternate pathways at this temperature. Temperature did not affect the time to peak level for most volatiles, except the time for hexanal was shorter with increasing temperature. A temperature-dependent lipoxygenase pathway was postulated.

The concentration of 31 volatiles were measured in the headspace of tomatillos using selected ion flow tube-mass spectrometry (SIFT-MS), and were compared with those in vine-ripened tomato, roma tomato, cherry tomato, and grape tomato. None of the volatiles were higher in the headspace of tomatillos than of tomatoes. Compounds (E)-2-octenal, (E)-2-pentenal, 2-isobutylthiazole, 6-methyl-5-hepten-2-one, and phenylacetaldehyde were significantly lower in tomatillo than in the tomato varieties in the headspace. After blending, volatiles in the headspace increased, and then decreased after reaching a maximum concentration, due to further degradation or depletion. Compounds (E)-2-pentenal and 1-penten-3-one reached a maximum concentration later than (E)-2-hexenal, (Z)-3-hexenal, and hexanal for tomatillo and tomatoes. The slope of the ratio of (E)-2-hexenal and (Z)-3-hexenal was not significantly different for any of the samples, implying that the activity of cis/trans isomerase was not different between tomatillos and tomatoes.

The real-time volatile release from tomatillos and tomatoes was measured and compared. The information obtained on the dynamic generation of volatile compounds provides a better understanding of volatile release in the headspace of tomatillo and tomatoes. The compounds and their volatile release patterns were similar for the tomatillo and tomatoes. The green aldehydes released during chewing were not significantly higher than most tomato varieties, except for Roma tomatoes. Cherry tomato released relatively more volatiles during chewing, whereas Roma tomatoes were generally poor in mouthspace volatiles. The lingering of volatiles in the mouth after swallowing was different for different volatiles and varieties, which may appear as a sensory difference detected by consumers.

A AL L L L LV V V V VAREZ AREZ AREZ AREZ AREZ ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: M : M : M : M :Molasses is a dar olasses is a dar olasses is a dar olasses is a dar olasses is a dark, viscous b k, viscous b k, viscous b k, viscous b k, viscous by y y y y-pr -pr -pr -pr -product of the sugar oduct of the sugar oduct of the sugar oduct of the sugar oduct of the sugar-r -r -r -r -refining pr efining pr efining pr efining pr efining process ocess ocess ocess ocess. H . H . H . H . Ho o o o ow w w w wev ev ev ev ever er er er er, molasses fr , molasses fr , molasses fr , molasses fr, molasses from sugar cane om sugar cane om sugar cane om sugar cane om sugar cane experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in experience a sporadic problem with gelling during storage. Gelled molasses is impossible to pump, resulting in financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what financial loss when it cannot be pumped out of the holding tank. The objective of this project was to discover what causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that causes molasses gelling and how to prevent gelling in the future. Analysis of industrial samples determined that dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are dextran, pH, and calcium content are correlated with gelling. Molasses gelling occurs when dextran chains are bound together by calcium at a slightly acidic pH. The exact values needed for gelling vary because of interaction bound together by cal...