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Comparison and analysis of tomato flavor compounds using different extraction methods

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Abstract

Aroma is an essential sensory characteristic of tomato fruit and it plays an important role in the classification and consumer acceptability of tomato products. In this study, five methods including stir bar sorptive extraction, purge and trap (P&T), solvent-assisted flavor evaporation (SAFE), solid-phase micro-extraction (SPME), dynamic headspace sampling (DHS) were used to extract the flavor compounds from tomato fruits. The performances of each method by gas chromatography–olfactometry–mass spectrometry were also compared. The results showed that DHS method was not suited for the flavor compounds extraction from tomato samples. A total of 85 flavor compounds were identified by the rest of four extraction methods, including aldehydes (24), alcohols (18), ketones (10), esters (8), phenols (11), olefins (4) and other compounds (10). Among the four extraction methods, SAFE and SPME methods had better extraction efficacy and 73 compounds which accounted for 87% of all flavor compounds were extracted by this two methods. Aroma extract dilution analysis and calculation of odor activity values indicated that hexanal, 3-hexenal, (E)-2-hexenal, 1-penten-3-one and guaiacol were active aroma compounds in tomato fruit.

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Acknowledgements

This research was supported by the National Natural Science Foundation of China (Grant No. 31772038), Support Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five–year Plan (Grant No. CIT&TCD201704037), Construction of Scientific Research Innovation Service Ability-Basic Scientific Research Operating Expense-Food Feature Project (PXM2018_014213_000033) and Support Project of High-level Teachers in Beijing Municipal Universities (Grant No. IDHT20180506).

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Authors and Affiliations

  1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing, 100048, People’s Republic of China

    Jian Li, Yingli Fu, Xiaolin Bao, He Li & Jing Wang

  2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, People’s Republic of China

    Jinhua Zuo & Jing Wang

  3. Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, People’s Republic of China

    Jinhua Zuo

  4. College of agriculture science, Guangxi University, Nanning, 530005, Guangxi, People’s Republic of China

    Muqing Zhang

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  1. Jian Li
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  4. He Li
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Correspondence to Jing Wang.

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Li, J., Fu, Y., Bao, X. et al. Comparison and analysis of tomato flavor compounds using different extraction methods. Food Measure 14, 465–475 (2020). https://doi.org/10.1007/s11694-019-00102-x

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  • DOI: https://doi.org/10.1007/s11694-019-00102-x

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