Chilling-Induced Changes in Aroma Volatile Profiles in Tomato.
Brian Farneti1, Alberto Algarra Alarcón2, Fotios G Papasotiriou2
1Horticultural Supply Chains Group, Wageningen University, Droevendaalsesteeg 1, 6708 PD Wageningen, The Netherlands ; Department of Agricultural Sciences, Bologna University, Via Fanin 46, 40127 Bologna, Italy.
Food and Bioprocess Technology
|September 29, 2015
Summary
Consumer refrigeration of tomatoes significantly impacts their flavor by reducing volatile compounds. Cold storage alters aroma profiles, with some tomato varieties more susceptible to flavor loss and off-flavor development.
Area of Science:
- Food Science
- Horticultural Science
- Sensory Science
Background:
- Consumers often store fruits and vegetables, including tomatoes, at suboptimal refrigerator temperatures.
- Low temperatures can negatively affect fruit texture and flavor, leading to undesirable changes.
Purpose of the Study:
- To investigate the impact of low-temperature storage on tomato flavor and off-flavor production.
- To analyze changes in volatile aroma compounds under different storage conditions.
Main Methods:
- Assessed aroma volatiles using solid-phase microextraction gas chromatography-mass spectrometry (SPME/GC-MS) and a chewing device with proton-transfer reaction-mass spectrometry (PTR-MS).
- Analyzed red ripe tomatoes (cvs Cappricia RZ and Amoroso RZ) stored at 4°C, 16°C, and 22°C for 20 days.
- Monitored volatile changes during temperature transitions between room and refrigerator conditions.
Main Results:
- Low-temperature storage (4°C) significantly reduced volatile abundance within 3-5 hours, with recovery being incomplete upon returning to room temperature.
- The effect of cold storage on volatile reduction was more pronounced in cv Cappricia RZ than in cv Amoroso RZ.
- Prolonged cold storage led to more pronounced off-flavor production in cv Amoroso RZ compared to cv Cappricia RZ, alongside significant alterations in the volatile profile.
Conclusions:
- Cold storage negatively impacts tomato flavor by decreasing volatile abundance and altering the volatile profile.
- Different tomato cultivars exhibit varying susceptibility to cold-induced flavor changes and off-flavor development.
- Consumer storage practices at low temperatures can significantly diminish the sensory quality of tomatoes.
