کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7596161 1492126 2014 29 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis
ترجمه فارسی عنوان
مشخص کردن ترکیبات بیشتر عطر در گوجه فرنگی گیلاس با استفاده از تجزیه رقیق عصاره عطر
کلمات کلیدی
گوجه فرنگی گیلاسی، عطر فعال اولفکتومتری، شکر ها، اسیدهای ارگانیک،
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid-liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 165, 15 December 2014, Pages 540-546
نویسندگان
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