Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

Abstract

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.

Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating

“…In strawberries, the concentration of ( Z )‐3‐hexenal is 2 times lower than the concentration of ( E )‐2‐hexenal, presumably because of the high activity of the isomerase (Myung and others 2006). This is different from some other fruits, such as tomatoes, that show a higher concentration of ( E )‐2‐hexenal than ( Z )‐3‐hexenal (Buttery and others 1987; Xu and Barringer 2010).…”

Direct Analysis Mass Spectrometry

“…The effect of chewing and concomitant release of VOCs has also been examined. The application to flavors includes tomatoes [122][123][124], tomatilloes [125], carrots [126], pumpkin seeds [127], jalapenos [128], bell peppers [129,130], strawberries [131], garlic [132,133], cocoa [134,135], almonds [136] and cashews [137].…”

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

“…The ability to track actual volatile release during and after chewing, however, provides more relevant data for understanding the sensory experience than headspace analysis – and the SIFT‐MS technique is ideally suited to this. Like the strawberry study above, an investigation by Xu and Barringer compared the headspace, mouthspace and nosespace release of tomato volatiles from tomatillo and a number of tomato varieties. In both studies, the nosespace volatiles, which are deemed to be most relevant to actual perception, were of lower concentration, but found to correlate with, mouthspace volatiles.…”