Development of volatile compounds fingerprints by headspace‐gas chromatography‐ion mobility spectrometry in concentrated tomato paste and distillate during evaporation processing

Abstract

Volatile compounds fingerprints were established by HS‐GC‐IMS. The results indicated that the volatile components in the tomato pastes and distillates both decreased during concentration processing. The main decreased reason in tomato pastes is that except for esterification and degradation, the majority of original compounds in fresh tomato pulp were evaporated into the distillates.