Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

摘要

Tomato juice contains volatile compounds that are originally detected in fruit, such as terpenes, and others that are originated during processing by lipoxygenase activity, carotenoid co-oxidation and Maillard reaction that can be activated during the thermal treatments. This paper reports the analysis of the volatile compounds of tomato juice sampled by solid phase microextraction (SPME) and the optimization of the blanching parameters in tomato juice, using the volatile compounds as markers.