トマト'ハウス桃太郎'果実成熟別の香気のポーラパック Q カラム抽出による分析

DOI NDLデジタルコレクション 日本農学文献記事索引 Web Site Web Site 参考文献19件

書誌事項

タイトル別名
  • Flavor Volatile Analysis of 'House Momotaro' Tomato Fruit Extracts at Different Ripening Stages by Porapak Q column.

この論文をさがす

抄録

Volatile flavor compounds of 'House Momotaro' tomato extracts at different ripening stages were analyzed using the Porapak Q column. The columns successfully isolated major volatile compounds with a coefficient of variation of 18.45% and produced odor concentrates with natural tomato flavors. We isolated 181 volatile compounds at the mature green stage, 221 at the turning stage, 240 at the pink stage, and 367 at the red stage. Relative amount of volatile compounds at different ripening stage were quantified by comparing the peak area of a volatile with that of the internal standard (cyclohexanol). We quantified 473.1% peak area at the mature green stage, 792.6% peak area at the turning stage, 947.3% peak area at the pink stage, and 4164.6% peak area at the red stage. The aromagram of the isolated tomato volatiles revealed 50 odor-active peaks. Ten volatile compounds were indicated as important contributors to the fresh red tomato flavors on the basis of their flavor dilution (FD)-factors. Of the compounds identified, cis-3-hexenal was the most potent odorant and had the highest concentration in tomato flavor. Tomato volatiles, which contribute to the ripe 'House Momotaro' tomato flavor, increased during ripening, as did hexanal, trans-3-hexenal, cis-3-hexenal, trans-2-hexenal, 6-methyl-5-hepten-2-one, and β-ionone. These volatiles produced in the fruity flavor of the ripe tomato.

収録刊行物

  • 園芸学会雑誌

    園芸学会雑誌 71 (4), 473-479, 2002

    一般社団法人　園芸学会

参考文献 (19)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ