Flavour quality of tomatoes
Tomato volatiles present in essential oils obtained by steam distillation–continuous extraction and by head‐space condensation were identified and evaluated organoleptically. Flavour quality of different samples of fresh tomatoes, evaluated by a panel, could be related to the occurrence and concentr...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1976-06, Vol.27 (6), p.499-508 |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | Tomato volatiles present in essential oils obtained by steam distillation–continuous extraction and by head‐space condensation were identified and evaluated organoleptically. Flavour quality of different samples of fresh tomatoes, evaluated by a panel, could be related to the occurrence and concentration of n‐hexanal, trans‐2‐hexenal, cis‐3‐hexen‐1‐ol, 2‐isobutylthiazole and some unidentified compounds in the head space condensation essential oil. |
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| ISSN: | 0022-5142 1097-0010 |
| DOI: | 10.1002/jsfa.2740270603 |