Development of volatile compounds fingerprints by headspace-gas chromatography-ion mobility spectrometry in concentrated tomato paste and distillate during evaporation processing
文献类型： 外文期刊
作者： Wang, Dan 1 ; Lu, Rongrong 1 ; Ma, Yue 1 ; Guo, Shuang 1 ; Zhao, Xiaoyan 1 ; Liang, Hao 2 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, 50 Zhanghua Rd, Beijing 100097, Peoples R China
2.Longda Food Grp Co Ltd, Longda Ind Pk, Laiyang City 265231, Shandong, Peoples R China
关键词： Distillate; headspace‐ gas chromatography– ion mobility spectrometry; tomato paste; volatile compounds; volatile fingerprint
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： Volatile profiles of fresh tomato pulp, concentrated pastes and distillates during evaporation were analysed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and volatile fingerprints were established. Topographic plots showed ninety signal peaks, forty-two peaks (monomers and dimers) for twenty-five compounds were identified, including four alcohols, ten aldehydes, eight ketones, two esters and a furan. The fingerprints showed clear differences. After evaporation, phenylacetaldehyde, pentanal, 2-pentanone, 3-methylbutanal and benzaldehyde were newly detected in the concentrated pastes and distillates, while 2-heptanol, octanal, isopropyl acetate and 2-pentylfuran were no longer detectable. Prolonged evaporation caused volatile components in both pastes and distillates to decrease; most were evaporated into distillates, including all alcohols and esters, most aldehydes and some ketones. The fresh pulp, concentrated pastes and distillates were clearly distinguished by principal component analysis and hierarchical clustering analysis. This work provides a theoretical reference for tomato paste processing and the utilisation of distillate discarded.
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