Changes in the Volatile Profiles of Commercial Straight Pressed Tomato Juice Upon Heating

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  • IWASAKI Yumi
    Department of Nutrition and Life Science, Kanagawa Institute of Technology
  • OTAGIRI Yuji
    Research & Development Division, Kikkoman Corporation
  • OBATA Akio
    Research & Development Division, Kikkoman Corporation
  • IIJIMA Yoko
    Department of Nutrition and Life Science, Kanagawa Institute of Technology

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  • ストレートトマトジュースを用いた加熱モデルにおける揮発性成分組成変化と主要マーカー成分
  • ストレートトマトジュース オ モチイタ カネツ モデル ニ オケル キハツセイ セイブン ソセイ ヘンカ ト シュヨウ マーカー セイブン

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Abstract

<p>Tomato juice is a popular beverage and a convenient cooking ingredient. Especially, straight pressed tomato juice (not from concentrate) maintains fresh flavor, showing different characteristics from the juice from concentrate. We studied changes in the profile of volatile compounds in straight pressed tomato juice upon heating. We heated two types of commercial packaged straight pressed tomato juices at 95 – 100°C for 0 – 5 h and extracted volatile compounds in each sample by headspace-solid phase microextraction. A total of 176 and 187 compound peaks were detected, of which 81 and 86 compounds were identified or tentatively identified by GC/MS analysis, respectively. Principal component analysis (PCA) indicated that the samples could be divided into six groups based on heating time; the volatile profiles changed in a time-dependent manner. Furthermore, seven chemicals were identified as heat markers using partial least squares (PLS) regression, namely 2-pentylfuran, phenylacetaldehyde, hexanal, furfural, cyclohexanone, β-damascenone, and 1,4-dimethylbenzene. A prediction model based on only these seven marker profiles for heating period, also showed good linear regression (R2＞0.987). Gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis and quantification of these volatiles suggested that phenylacetaldehyde, hexanal, β-damascenone and 2-pentylfuran influence the flavor characteristics of tomato juice.</p>

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