您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Comparison and analysis of tomato flavor compounds using different extraction methods

文献类型： 外文期刊

作者： Li, Jian 1 ; Fu, Yingli 1 ; Bao, Xiaolin 1 ; Li, He 1 ; Zuo, Jinhua 2 ; Zhang, Muqing 4 ; Wang, Jing 1 ;

作者机构： 1.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Additives, 11 Fucheng Rd, Beijing, Peoples R China

2.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutrit & Human Hlth, Beijing, Peoples R China

3.Beijing Acad Agr & Forestry Sci, Natl Engn Res Ctr Vegetables, Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing, Peoples R China

4.Guangxi Univ, Coll Agr Sci, Nanning, Guangxi, Peoples R China

关键词： Fresh tomato; Volatile compounds; Extraction methods; Comparison; GC-MS; Aroma

期刊名称：JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION （ 影响因子：2.431； 五年影响因子：2.347 ）

ISSN： 2193-4126

年卷期： 2020 年 14 卷 1 期

页码：

收录情况： SCI

摘要： Aroma is an essential sensory characteristic of tomato fruit and it plays an important role in the classification and consumer acceptability of tomato products. In this study, five methods including stir bar sorptive extraction, purge and trap (P&T), solvent-assisted flavor evaporation (SAFE), solid-phase micro-extraction (SPME), dynamic headspace sampling (DHS) were used to extract the flavor compounds from tomato fruits. The performances of each method by gas chromatography-olfactometry-mass spectrometry were also compared. The results showed that DHS method was not suited for the flavor compounds extraction from tomato samples. A total of 85 flavor compounds were identified by the rest of four extraction methods, including aldehydes (24), alcohols (18), ketones (10), esters (8), phenols (11), olefins (4) and other compounds (10). Among the four extraction methods, SAFE and SPME methods had better extraction efficacy and 73 compounds which accounted for 87% of all flavor compounds were extracted by this two methods. Aroma extract dilution analysis and calculation of odor activity values indicated that hexanal, 3-hexenal, (E)-2-hexenal, 1-penten-3-one and guaiacol were active aroma compounds in tomato fruit.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台