Effects of Processing on Tomato Bioactive Volatile Compounds

Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

“…3D) aldehydes formed from the metabolism of fatty acids and amino acids. 1 As observed for hexanal and trans-2-hexenal, the concentration of cis-3-hexenol in HIPEF-treated tomato juice decreased gradually during storage but remained above that in thermally processed juices. The changes observed in cis-3-hexenol during storage might also be associated with variations in HPL activity.…”

“…(E,E)-2,4-Decadienal is formed by degradation of the 9-HPO isomer, which is cleaved by tomato enzymes into C6 alcohols and aldehydes, producing fatty notes in the juice. 1 However, a low correlation was observed between enzyme activities and the concentration of this compound ( Table 2). The loss of cis-3-hexenol after thermal processing (∼1.40 mg L −1 ) was higher than that observed after HIPEF treatment (3.54 mg L −1 ) (Fig.…”

“…28,29 Quantitatively, the concentrations of flavour compounds found in the studied tomato juices differ slightly from those reported in the literature related to tomato or tomato juice. 1,30 Variations in volatile composition are found during ripening, between tomato varieties or even between field-grown tomatoes. 31 In addition, the tomato juice preparation could have an impact on the levels of volatiles in the product.…”

“…1 To date, about 400 volatile compounds have been identified in tomato, but only some of them have a high impact on tomato aroma owing to their level and their threshold of perception by humans. 2 -4 Nevertheless, flavour composition and quantitative data can vary owing to the wide range of tomato species, stage of ripeness and growing conditions.…”

Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

“…2A). Thus, a rise of roughly 20% was observed in both HIPEF and thermallytreated samples at 90°C for 60 s, whereas an increment of 30% was attained when processing at 90°C for 30 s. Sucan and Russell (2002) reported an increase of 2% in the amount of 6-methyl-5-hepten-2-one in a tomato juice subjected to a combination of heat conditions (82.2°C for 15 s and 121°C for 42 s). They suggested that high processing temperatures may induce thermal hydrolysis of tomato glycosides causing 6-methyl-5-hepten-2-one formation.…”