Gas chromatography of the field-, glass- Greenhouse-grown, and artificially ripened tomatoes.Lycopersicon esculentum mill.

Dalal, K. B.; Olson, L. E.; Yu, Ming‐Ho; Salunkhe, D. K.

doi:10.1016/0031-9422(67)85025-8

Cited by 28 publications

(12 citation statements)

References 2 publications

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“…For instance, the volatiles associated with tomato flavor are somewhat reduced in cultivated varieties (although the yield may be enhanced), which are considered to be less flavorful than the wild species (Goff and Klee, 2006). In field-grown tomatoes levels of 12 out of 15 volatiles were determined to be higher than in greenhouse-grown fruit (Dalal et al, 1967). Hybrids with rin gene often have lower levels of many important volatiles, and were ranked lower in flavor intensity by trained panels (Baldwin et al, 2000).…”

Section: Volatile Compoundsmentioning

confidence: 98%

Effects of Potassium Application on Flavor Compounds of Cherry Tomato Fruits

Wang

Liu

Huang

et al. 2009

Journal of Plant Nutrition

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A pot experiment was conducted to determine the effects of potassium (K) application on volatile compounds, taste compounds, and firmness of fresh tomato fruits. Each pot was filled with 8 kg of clean sand. The experiment consisted of six K application rates with 0, 1.25, 2.5, 5.0, 10.0, and 20.0 mmol K L −1 in the nutrient solution. Volatile compounds, soluble sugars, soluble solids, titratable acidity, and firmness of fresh tomato fruits were measured. The results show that the concentrations of 3-methylbutanal, 1-penten-3-one, hexanal, cis-3-hexenal, 2-methyl-4-pentenal, trans-2-hexenal, 2E-4E-hexadienal, 6-methyl-5-hepten-2-one, phenylacetaldehyde, phenylethanol, soluble sugars, and soluble solids tended to increase at first and then decrease between 0 to 10.0 mmol K L −1 . K application rate obtaining the highest values of the concentrations ranged from 1.4 to 3.0 mmol K L −1 , with the exception of cis-3-hexenal (1.1 mmol K L −1 ), phenylacetaldehyde (4.5 mmol K L −1 ), and phenylethanol (4.8 mmol K L −1 ). By contrast, increasing K supply increased the concentration of titratable acidity, decreased the ratios of soluble sugars to titratable acidity and soluble solids to titratable acidity. Close correlations were observed between the concentrations of various volatile compounds, soluble sugars, and soluble solids. Based on contributions of these compounds to tomato flavor, we assume that moderate K supply (1.4-3.0 mmol K L −1 ) improves tomato flavor, whereas tomato fruits with either no K or high K fertilization have poor flavor due to having undesirable levels of flavor compounds.

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Section: Volatile Compoundsmentioning

confidence: 98%

Effects of Potassium Application on Flavor Compounds of Cherry Tomato Fruits

Wang

Liu

Huang

et al. 2009

Journal of Plant Nutrition

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“…33 Variations in volatile composition are found during ripening, between tomato varieties, and between field-grown and artificially grown tomatoes. 15 Many volatiles are lost by evaporation during the 'hot breaking', concentration, and heat pasteurization/ sterilization of tomato juice for puree and paste, while many other compounds are formed at this stage.…”

Section: A Flavormentioning

confidence: 99%

“…In addition, the flow behavior index (0.26 to 0.38) was in broad agreement with other measured values. The Herschel-Bulkley model was used to relate yield stress to total solids content, 56 producing quadratic expressions for given cultivars of the form ln R k k TS k TS Y = + ′( ) + ′′( ) 2 (15) where the coefficients are cultivar specific.…”

Section: Rheology Of Tomato Paste and Pureementioning

confidence: 99%

The Production and Quality of Tomato Concentrates

Hayes

Smith²,

Morris³

1998

Critical Reviews in Food Science and Nutrition

116

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“…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.…”

Section: 25mentioning

confidence: 99%