Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry
BACKGROUND The sensory and head‐space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identi...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2017-08, Vol.97 (10), p.3261-3267 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Bendini, Alessandra Vallverdú‐Queralt, Anna Valli, Enrico Palagano, Rosa Lamuela‐Raventos, Rosa Maria Toschi, Tullia Gallina |
| description | BACKGROUND
The sensory and head‐space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid‐phase microextraction‐gas chomatography‐mass spectrometry.
RESULTS
For Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds.
CONCLUSION
Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.8174 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_01837819v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1907259727</sourcerecordid><originalsourceid>FETCH-LOGICAL-c4224-93b7df0d3c8419a6726fed2f1641463ddba28d3ae0e89cb66c62ce416b8a491c3</originalsourceid><addsrcrecordid>eNp1kk9u1DAUxiMEoqWw4ALIEhtYTGs7HidmN6oYWjQSSIW19WI7E4-SOPglhew4AsfiHJwEz0wpEhIrS59_73t_s-w5o-eMUn6xwxrOS1aIB9kpo6pYUMrow-w0_fHFkgl-kj1B3FFKlZLycXbCC1XIvJCn2c_rEVoPPYHekpsBeo8NMaHrXDQeWjKGDsZAECbjkNQhkgFwBGKjQ_T99g3BcbIzCTVB12OI88GpcWB_ff-BAxhHhhhq36bwaibrFlKCjwclhR9gDK3f00MD6EjnTQzu2xjBjD70Sd8CEtMcCtlGGJo5aR0gEhycGWPo3Bjnp9mjGlp0z-7es-zz-u2ny6vF5sO768vVZmEE52Kh8qqwNbW5KQVTIAsua2d5zaRgQubWVsBLm4OjrlSmktJIbpxgsipBKGbys-z10beBVg_RdxBnHcDrq9VG7zXKyrwombpliX11ZNMEvkwOR915NK5toXdhQs3KJZclF7lI6Mt_0F2YYp860UzRgi9VwYu_ydOIEKOr7ytgVO9PQe9PQe9PIbEv7hynqnP2nvyz-wRcHIGvaTnz_530-5v16mD5GxUcxms</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1907259727</pqid></control><display><type>article</type><title>Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry</title><source>MEDLINE</source><source>Wiley Journals</source><creator>Bendini, Alessandra ; Vallverdú‐Queralt, Anna ; Valli, Enrico ; Palagano, Rosa ; Lamuela‐Raventos, Rosa Maria ; Toschi, Tullia Gallina</creator><creatorcontrib>Bendini, Alessandra ; Vallverdú‐Queralt, Anna ; Valli, Enrico ; Palagano, Rosa ; Lamuela‐Raventos, Rosa Maria ; Toschi, Tullia Gallina</creatorcontrib><description>BACKGROUND
The sensory and head‐space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid‐phase microextraction‐gas chomatography‐mass spectrometry.
RESULTS
For Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds.
CONCLUSION
Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8174</identifier><identifier>PMID: 27976376</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Aromatic compounds ; Correlation ; Eating ; Flash Profiling ; Flavoring Agents - chemistry ; Flavoring Agents - isolation & purification ; Food and Nutrition ; Garlic ; Gas Chromatography-Mass Spectrometry - methods ; Habits ; Headspace ; head‐space volatiles ; Heat treatment ; Herbs ; Humans ; Italy ; Life Sciences ; Lycopersicon esculentum - chemistry ; Mass spectrometry ; Mass spectroscopy ; Pasta ; Sauces ; Scientific imaging ; sensory profile ; Sensory properties ; Solid phase methods ; Solid Phase Microextraction - methods ; Spain ; Spices - analysis ; SPME‐GC‐MS ; Statistical analysis ; Statistical methods ; Statistics ; Taste ; Terpenic compounds ; tomato sauce ; Tomatoes ; Traditions ; Volatile compounds ; Volatile Organic Compounds - chemistry ; Volatile Organic Compounds - isolation & purification ; Volatiles ; Water analysis</subject><ispartof>Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3261-3267</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>2017 Society of Chemical Industry</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4224-93b7df0d3c8419a6726fed2f1641463ddba28d3ae0e89cb66c62ce416b8a491c3</citedby><cites>FETCH-LOGICAL-c4224-93b7df0d3c8419a6726fed2f1641463ddba28d3ae0e89cb66c62ce416b8a491c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.8174$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.8174$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27976376$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-01837819$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Bendini, Alessandra</creatorcontrib><creatorcontrib>Vallverdú‐Queralt, Anna</creatorcontrib><creatorcontrib>Valli, Enrico</creatorcontrib><creatorcontrib>Palagano, Rosa</creatorcontrib><creatorcontrib>Lamuela‐Raventos, Rosa Maria</creatorcontrib><creatorcontrib>Toschi, Tullia Gallina</creatorcontrib><title>Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
The sensory and head‐space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid‐phase microextraction‐gas chomatography‐mass spectrometry.
RESULTS
For Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds.
CONCLUSION
Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry</description><subject>Aromatic compounds</subject><subject>Correlation</subject><subject>Eating</subject><subject>Flash Profiling</subject><subject>Flavoring Agents - chemistry</subject><subject>Flavoring Agents - isolation & purification</subject><subject>Food and Nutrition</subject><subject>Garlic</subject><subject>Gas Chromatography-Mass Spectrometry - methods</subject><subject>Habits</subject><subject>Headspace</subject><subject>head‐space volatiles</subject><subject>Heat treatment</subject><subject>Herbs</subject><subject>Humans</subject><subject>Italy</subject><subject>Life Sciences</subject><subject>Lycopersicon esculentum - chemistry</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Pasta</subject><subject>Sauces</subject><subject>Scientific imaging</subject><subject>sensory profile</subject><subject>Sensory properties</subject><subject>Solid phase methods</subject><subject>Solid Phase Microextraction - methods</subject><subject>Spain</subject><subject>Spices - analysis</subject><subject>SPME‐GC‐MS</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><subject>Statistics</subject><subject>Taste</subject><subject>Terpenic compounds</subject><subject>tomato sauce</subject><subject>Tomatoes</subject><subject>Traditions</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatile Organic Compounds - isolation & purification</subject><subject>Volatiles</subject><subject>Water analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kk9u1DAUxiMEoqWw4ALIEhtYTGs7HidmN6oYWjQSSIW19WI7E4-SOPglhew4AsfiHJwEz0wpEhIrS59_73t_s-w5o-eMUn6xwxrOS1aIB9kpo6pYUMrow-w0_fHFkgl-kj1B3FFKlZLycXbCC1XIvJCn2c_rEVoPPYHekpsBeo8NMaHrXDQeWjKGDsZAECbjkNQhkgFwBGKjQ_T99g3BcbIzCTVB12OI88GpcWB_ff-BAxhHhhhq36bwaibrFlKCjwclhR9gDK3f00MD6EjnTQzu2xjBjD70Sd8CEtMcCtlGGJo5aR0gEhycGWPo3Bjnp9mjGlp0z-7es-zz-u2ny6vF5sO768vVZmEE52Kh8qqwNbW5KQVTIAsua2d5zaRgQubWVsBLm4OjrlSmktJIbpxgsipBKGbys-z10beBVg_RdxBnHcDrq9VG7zXKyrwombpliX11ZNMEvkwOR915NK5toXdhQs3KJZclF7lI6Mt_0F2YYp860UzRgi9VwYu_ydOIEKOr7ytgVO9PQe9PQe9PIbEv7hynqnP2nvyz-wRcHIGvaTnz_530-5v16mD5GxUcxms</recordid><startdate>201708</startdate><enddate>201708</enddate><creator>Bendini, Alessandra</creator><creator>Vallverdú‐Queralt, Anna</creator><creator>Valli, Enrico</creator><creator>Palagano, Rosa</creator><creator>Lamuela‐Raventos, Rosa Maria</creator><creator>Toschi, Tullia Gallina</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><general>Wiley</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>201708</creationdate><title>Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry</title><author>Bendini, Alessandra ; Vallverdú‐Queralt, Anna ; Valli, Enrico ; Palagano, Rosa ; Lamuela‐Raventos, Rosa Maria ; Toschi, Tullia Gallina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4224-93b7df0d3c8419a6726fed2f1641463ddba28d3ae0e89cb66c62ce416b8a491c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Aromatic compounds</topic><topic>Correlation</topic><topic>Eating</topic><topic>Flash Profiling</topic><topic>Flavoring Agents - chemistry</topic><topic>Flavoring Agents - isolation & purification</topic><topic>Food and Nutrition</topic><topic>Garlic</topic><topic>Gas Chromatography-Mass Spectrometry - methods</topic><topic>Habits</topic><topic>Headspace</topic><topic>head‐space volatiles</topic><topic>Heat treatment</topic><topic>Herbs</topic><topic>Humans</topic><topic>Italy</topic><topic>Life Sciences</topic><topic>Lycopersicon esculentum - chemistry</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Pasta</topic><topic>Sauces</topic><topic>Scientific imaging</topic><topic>sensory profile</topic><topic>Sensory properties</topic><topic>Solid phase methods</topic><topic>Solid Phase Microextraction - methods</topic><topic>Spain</topic><topic>Spices - analysis</topic><topic>SPME‐GC‐MS</topic><topic>Statistical analysis</topic><topic>Statistical methods</topic><topic>Statistics</topic><topic>Taste</topic><topic>Terpenic compounds</topic><topic>tomato sauce</topic><topic>Tomatoes</topic><topic>Traditions</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatile Organic Compounds - isolation & purification</topic><topic>Volatiles</topic><topic>Water analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bendini, Alessandra</creatorcontrib><creatorcontrib>Vallverdú‐Queralt, Anna</creatorcontrib><creatorcontrib>Valli, Enrico</creatorcontrib><creatorcontrib>Palagano, Rosa</creatorcontrib><creatorcontrib>Lamuela‐Raventos, Rosa Maria</creatorcontrib><creatorcontrib>Toschi, Tullia Gallina</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bendini, Alessandra</au><au>Vallverdú‐Queralt, Anna</au><au>Valli, Enrico</au><au>Palagano, Rosa</au><au>Lamuela‐Raventos, Rosa Maria</au><au>Toschi, Tullia Gallina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-08</date><risdate>2017</risdate><volume>97</volume><issue>10</issue><spage>3261</spage><epage>3267</epage><pages>3261-3267</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
The sensory and head‐space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid‐phase microextraction‐gas chomatography‐mass spectrometry.
RESULTS
For Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds.
CONCLUSION
Spanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sautéed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain. © 2016 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27976376</pmid><doi>10.1002/jsfa.8174</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| issn | 0022-5142 1097-0010 |
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| source | MEDLINE; Wiley Journals |
| subjects | Aromatic compounds Correlation Eating Flash Profiling Flavoring Agents - chemistry Flavoring Agents - isolation & purification Food and Nutrition Garlic Gas Chromatography-Mass Spectrometry - methods Habits Headspace head‐space volatiles Heat treatment Herbs Humans Italy Life Sciences Lycopersicon esculentum - chemistry Mass spectrometry Mass spectroscopy Pasta Sauces Scientific imaging sensory profile Sensory properties Solid phase methods Solid Phase Microextraction - methods Spain Spices - analysis SPME‐GC‐MS Statistical analysis Statistical methods Statistics Taste Terpenic compounds tomato sauce Tomatoes Traditions Volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - isolation & purification Volatiles Water analysis |
| title | Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry |
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