Aroma Characteristics of Cold/Hot Tomato Paste and Their Relationships with Non-volatile Components

Tomato paste is an important condiment, which is popular among consumers due to its unique taste and flavor. In this paper, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology was used to measure the composition and relative content of volatile flavor compounds in eight kinds of tomato paste produced by cold break (CB) and hot break (HB) methods. The odor activity value (OAV) was calculated to determine odor active compounds. The relationship between the odor active compounds and the contents of reducing sugars, organic acids, ascorbic acid and pectin were analyzed by principal component analysis (PCA) and correlation analysis. The results showed that there were significant (P