Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

“…The similarity of the extract was found to be an acceptable level. When we compared it with the other studies, the similarity of the cherry tomato was found to be 70.4 by Selli et al (2014), for olive oil extract 75.7 by Kesen et al (2014). Regarding the intensity score of the aromatic extract, it was found to be 72.3 mm on a 100 mm unstructured scale.…”

Breeding Has Increased the Diversity of Cultivated Tomato in The Netherlands

“…Most of the aroma active VOCs in tomato fruit can be classified into five distinct groups according to their biosynthetic origins (Rambla et al, 2014): 1) VOCs derived from fatty acids; 2) phenolic VOCs; 3) phenylpropanoid VOCs; 4) VOCs derived from sulfur-containing and branched chain amino acids; and 5) carotenoid breakdown products (Buttery et al, 1987;Buttery et al, 1988;Krumbein and Auerswald, 1998;Baldwin et al, 2000;Tandon et al, 2000;Tandon et al, 2001;Selli et al, 2014;Du et al, 2015;Tieman, 2017). Overall, the VOC composition of tomato fruits has diversified significantly, particularly over the last two decades (Figure 4A).…”

Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

“…& Jose L. Rambla jrambla@ibmcp.upv.es (Causse et al 2002;Zanor et al 2009;Tikunov et al 2010Tikunov et al , 2013Selli et al 2014), and the relevance of some compounds that had been considered very important for tomato flavour has been questioned . The difficulty in defining the volatiles most relevant for flavour is aggravated by the five orders of magnitude variation in the sensitivity to the same compound between individuals due to genetical variation for olfactory receptor genes McRae et al 2013).…”

“…Different methods for the sampling of tomato volatiles have been used in the literature, such as headspace (Baldwin et al 1991(Baldwin et al , 2004Maul et al 2000;Tandon et al 2003), headspace solid phase microextraction (Tikunov et al 2005(Tikunov et al , 2013Zanor et al 2009;Ortiz-Serrano and Gil 2010), adsorption in a Super Q resin followed by elution in an organic solvent (Tieman et al 2006a;Mathieu et al 2009;Goulet et al 2012;Mageroy et al 2012), liquid-liquid extraction with an organic solvent (Aubert et al 2005;Selli et al 2014), purge-and-trap in a Tenax sorbent followed by thermal desorption (Ruiz et al 2005), or purified air or dry nitrogen passed over the sample so that the extracted volatiles are retained in a Tenax trap and then extracted with an organic solvent (Buttery et al 1987(Buttery et al , 1988Buttery 1993;Beltran et al 2006), just to cite some of them. All these methods are capable of collecting a subset of volatiles from the fruit samples (some of them already present in the whole intact fruit, others produced during the experimental procedure), but no systematic comparative study had been performed to compare them.…”