Comparison of Tomatillo and Tomato Volatile Compounds in the Headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT‐MS)

Abstract

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.

Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

“…Interestingly, Grape and Campari are two of the smallest varieties of those measured. Results by Xu and Barringer (2010) were similar in that grape tomato had higher levels of volatiles than vine‐ripened, cherry, and roma tomatoes. It was also reported that the formation of a mixture of (Z)‐3‐hexenal and (E)‐2‐hexenal for chewing is greater in cherry tomato than in plum and delice tomatoes (Brauss and others 1998).…”

Graphene quantum resistive sensing skin for the detection of alteration biomarkers

“…Methanol, ethanol, acetone, methyl acetate, dimethylsulfide and toluene vapours were selected because they are released from food (meat, 71-74 fruits 28-30,73 and vegetables 73,75 ) and thus can be considered as markers of food deterioration. Methanol, ethanol, acetone, methyl acetate, dimethylsulfide and toluene vapours were selected because they are released from food (meat, 71-74 fruits 28-30,73 and vegetables 73,75 ) and thus can be considered as markers of food deterioration.…”

Comparison of Solid-Liquid Separation (SLS) and Vacuum Concentration of Tomato Juice

“…The volatile compounds of interest in the headspace of the sample were analyzed by a selected ion flow tube-mass spectrometer (SIFT-MS; VOICE 100, Syft Technologies Ltd., Christchurch, New Zealand) instrument and Syft VOICE-100 software (v.1.4.9.17754, Syft Technologies Ltd., Christchurch, New Zealand) using the method developed by Xu and Barringer (2010). One hundred grams of sample was transferred to a 500 mL glass media bottle with screw top caps and polytetrafluoroethylene-faced silicone septa (Pyrex 1395-45TS, Corning, NY), and placed in a 50C water bath for 60 min prior to the analysis in order to achieve equilibrium of headspace volatiles.…”