Tomato Volatiles: Effect of Variety, Processing and Storage Time

摘要

SUMMARY—Volatile components of three varieties of tomatoes processed in plain tin and enamel can linings at 0, 1, 4 and 8 months storage time were determined. A recently developed extraction method was used for separation and collection of volatiles free of moisture. This method allowed the study of small quantities of materials in a reasonable time. Multiple sampling of the vapor aliquots permitted qualitative and quantitative analysis.The greatest qualitative and quantitative differences in volatile composition were noted between the raw and heat processed samples. Methyl sulfide which was absent in the fresh fruit was formed during the heat process. The concentrations of acetaldehyde, acetone, methanol, and hexanal were significantly altered by processing. Differences between varieties were due to varying quantities of individual constituents but quantitative differences between can lining were less apparen