| Abstract Detail
Secondary Metabolism - Afternoon Diaz de Leon-Sanchez, Fernando [1], Lopez, Lucia [1], Rivera-Cabrera, Fernando [1], Pelayo-Zaldivar, Clara [2], Escalona-Buendia, Hector [3], Buentello, Beatriz [1], Fernandez-Perrino, Francisco J. [2], Garcia, Adolfo [4], Perez-Flores, Laura J. [1]. Aroma Profiles of Two Cultivars of Tomato Grown in Mexico as Influenced by Low Temperature. OVER 400 volatiles have been reported as components of the natural aroma of tomato, but only 16 are considered impact aroma compounds. Odoriferous volatiles interacting with sugars and organic acids provide the typical flavor of tomato. Nowadays, consumers complains about lack of tomato flavor are becoming more frequent. There are reports indicating that in many fruits the first quality attribute that is lost in cold storage is flavor. Also, we have found that the time for deviations of the original aroma profiles to occur in refrigerated fruits, such as strawberries, depends on cultivars. In the present work, the effect of 10C on the chemical and sensory aroma profiles of two tomato hybrids, W4043 and 7005, grown in the States of Morelos and Hidalgo, Mexico respectively were evaluated. Levels of eleven impact aroma compounds coming from different metabolic pathways were analyzed using a GC equipped with a FID detector. Sensory Qualitative Descriptive Analysis and discriminative tests of the aroma of whole and cut tomato hybrids were conducted using trained judges. Judges were able to identify 13 descriptors as individual components of tomato aroma. Comparisons of both chemical and sensory profiles between the cultivars at 10 and 20C are presented. In general, volatiles showing the greatest changes in tomatoes stored at 10C in comparison with those kept at room temperature (20C) were trans-2-hexenal, linalool, guiacol, geranylcetone, 2-isobuthylthiazole, and 3-methylbutanol. Sensory descriptors exhibiting major changes in tomatoes stored at 10C were humidity-solvent, medicinal, green apple and lemon tea. The 7005 tomato hybrid lost its aroma quality fastest than W4043 hybrid during storage. This research was partially supported by UAM, CONACyT No. SEP-2003-CO2-45162 and PROMEP REDES UAM-I-CA-. We also thank CONACYT for their financial support (No. 193037) to Fernado Diaz de Leon-Sanchez during his Ph.D. studies.
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1 - Universidad Autonoma Metropolitana, Health Sciences, San Rafael Atlixco No. 186, Iztapalapa, Mexico City, 09340, Mexico
2 - Universidad Autonoma Metropolitana, Biotechnology, San Rafael Atlixco No. 186, Iztapalapa, Mexico City, 09340, Mexico
3 - Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado, Development and Quality of Foods, Guadalajara, Jalisco, 44270, Mexico
4 - Universidad Nacional Autonoma de Mexico, Analytical Chemistry, Ciudad Universitaria, Mexico City, 05410, Mexico
Keywords:
aroma profiles
volatiles
flavor
cold storage.
Session: Poster-69
Location: Ballroom CD/Monona Terrace
Date: Tuesday, July 25th, 2006
Time: 8:00 AM
Abstract ID:372 |
