Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

•Dried tomato samples were analyzed for non-volatile and volatile taste compounds.•Varieties, cropping systems and processing technologies were compared.•Chemical profiles were put into relationship with sensory properties.•The main factor discriminating the samples was the drying technology.•A mult...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food chemistry 2019-11, Vol.298, p.125062-125062, Article 125062
Hauptverfasser: Paolo, Dario, Bianchi, Giulia, Morelli, Carlo Francesco, Speranza, Giovanna, Campanelli, Gabriele, Kidmose, Ulla, Lo Scalzo, Roberto
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page 125062
container_issue
container_start_page 125062
container_title Food chemistry
container_volume 298
creator Paolo, Dario
Bianchi, Giulia
Morelli, Carlo Francesco
Speranza, Giovanna
Campanelli, Gabriele
Kidmose, Ulla
Lo Scalzo, Roberto
description •Dried tomato samples were analyzed for non-volatile and volatile taste compounds.•Varieties, cropping systems and processing technologies were compared.•Chemical profiles were put into relationship with sensory properties.•The main factor discriminating the samples was the drying technology.•A multivariate approach allowed the separation of drying technologies and cropping systems. The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.
doi_str_mv 10.1016/j.foodchem.2019.125062
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2253831761</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814619311653</els_id><sourcerecordid>2253831761</sourcerecordid><originalsourceid>FETCH-LOGICAL-c519t-4bcbabc1f1181b6db20818ec72d999bc4c8c0396ed46e3eabf710455f9216a5f3</originalsourceid><addsrcrecordid>eNqFkMFuGyEQhlHVqnHSvkLEMYeuy7C7LHtrFCWtpUi9tGfEwuBg7YIL2JFvefSs6yTXnAaNvn-G-Qi5BLYEBuL7ZulitOYBpyVn0C-Bt0zwD2QBsqurjnX8I1mwmslKQiPOyHnOG8bYzMrP5KwGLhmTckGeVtNWm0KjozYdfFjTguYh-H87zN9oRp1j0CPd6-R18TFQHSyNaa2DN3Sd4uMxMrfdqPcxUROnbdwFm-k2RedHzNQHWh4jXRU9ej2_46RL_D8Qi8f8hXxyesz49aVekL93t39uflX3v3-ubq7vK9NCX6pmMIMeDDgACYOwA2cSJJqO277vB9MYaVjdC7SNwBr14DpgTdu6noPQrasvyNVp7vyx43FFTT4bHEcdMO6y4rytZQ2dgBkVJ9SkmHNCp7bJTzodFDB1tK826tW-OtpXJ_tz8PJlx26Y0L7FXnXPwI8TgPOle49JZeMxGLQ-oSnKRv_ejmcKoZxr</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2253831761</pqid></control><display><type>article</type><title>Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties</title><source>Elsevier ScienceDirect Journals</source><creator>Paolo, Dario ; Bianchi, Giulia ; Morelli, Carlo Francesco ; Speranza, Giovanna ; Campanelli, Gabriele ; Kidmose, Ulla ; Lo Scalzo, Roberto</creator><creatorcontrib>Paolo, Dario ; Bianchi, Giulia ; Morelli, Carlo Francesco ; Speranza, Giovanna ; Campanelli, Gabriele ; Kidmose, Ulla ; Lo Scalzo, Roberto</creatorcontrib><description>•Dried tomato samples were analyzed for non-volatile and volatile taste compounds.•Varieties, cropping systems and processing technologies were compared.•Chemical profiles were put into relationship with sensory properties.•The main factor discriminating the samples was the drying technology.•A multivariate approach allowed the separation of drying technologies and cropping systems. The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2019.125062</identifier><identifier>PMID: 31280088</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Flavor-taste compounds ; Organic farming ; Sensory quality ; Volatile compounds</subject><ispartof>Food chemistry, 2019-11, Vol.298, p.125062-125062, Article 125062</ispartof><rights>2019 Elsevier Ltd</rights><rights>Copyright © 2019 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c519t-4bcbabc1f1181b6db20818ec72d999bc4c8c0396ed46e3eabf710455f9216a5f3</citedby><cites>FETCH-LOGICAL-c519t-4bcbabc1f1181b6db20818ec72d999bc4c8c0396ed46e3eabf710455f9216a5f3</cites><orcidid>0000-0003-2935-5836 ; 0000-0002-3753-9590 ; 0000-0002-3076-5624</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814619311653$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31280088$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Paolo, Dario</creatorcontrib><creatorcontrib>Bianchi, Giulia</creatorcontrib><creatorcontrib>Morelli, Carlo Francesco</creatorcontrib><creatorcontrib>Speranza, Giovanna</creatorcontrib><creatorcontrib>Campanelli, Gabriele</creatorcontrib><creatorcontrib>Kidmose, Ulla</creatorcontrib><creatorcontrib>Lo Scalzo, Roberto</creatorcontrib><title>Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Dried tomato samples were analyzed for non-volatile and volatile taste compounds.•Varieties, cropping systems and processing technologies were compared.•Chemical profiles were put into relationship with sensory properties.•The main factor discriminating the samples was the drying technology.•A multivariate approach allowed the separation of drying technologies and cropping systems. The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.</description><subject>Flavor-taste compounds</subject><subject>Organic farming</subject><subject>Sensory quality</subject><subject>Volatile compounds</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqFkMFuGyEQhlHVqnHSvkLEMYeuy7C7LHtrFCWtpUi9tGfEwuBg7YIL2JFvefSs6yTXnAaNvn-G-Qi5BLYEBuL7ZulitOYBpyVn0C-Bt0zwD2QBsqurjnX8I1mwmslKQiPOyHnOG8bYzMrP5KwGLhmTckGeVtNWm0KjozYdfFjTguYh-H87zN9oRp1j0CPd6-R18TFQHSyNaa2DN3Sd4uMxMrfdqPcxUROnbdwFm-k2RedHzNQHWh4jXRU9ej2_46RL_D8Qi8f8hXxyesz49aVekL93t39uflX3v3-ubq7vK9NCX6pmMIMeDDgACYOwA2cSJJqO277vB9MYaVjdC7SNwBr14DpgTdu6noPQrasvyNVp7vyx43FFTT4bHEcdMO6y4rytZQ2dgBkVJ9SkmHNCp7bJTzodFDB1tK826tW-OtpXJ_tz8PJlx26Y0L7FXnXPwI8TgPOle49JZeMxGLQ-oSnKRv_ejmcKoZxr</recordid><startdate>20191115</startdate><enddate>20191115</enddate><creator>Paolo, Dario</creator><creator>Bianchi, Giulia</creator><creator>Morelli, Carlo Francesco</creator><creator>Speranza, Giovanna</creator><creator>Campanelli, Gabriele</creator><creator>Kidmose, Ulla</creator><creator>Lo Scalzo, Roberto</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-2935-5836</orcidid><orcidid>https://orcid.org/0000-0002-3753-9590</orcidid><orcidid>https://orcid.org/0000-0002-3076-5624</orcidid></search><sort><creationdate>20191115</creationdate><title>Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties</title><author>Paolo, Dario ; Bianchi, Giulia ; Morelli, Carlo Francesco ; Speranza, Giovanna ; Campanelli, Gabriele ; Kidmose, Ulla ; Lo Scalzo, Roberto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c519t-4bcbabc1f1181b6db20818ec72d999bc4c8c0396ed46e3eabf710455f9216a5f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Flavor-taste compounds</topic><topic>Organic farming</topic><topic>Sensory quality</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Paolo, Dario</creatorcontrib><creatorcontrib>Bianchi, Giulia</creatorcontrib><creatorcontrib>Morelli, Carlo Francesco</creatorcontrib><creatorcontrib>Speranza, Giovanna</creatorcontrib><creatorcontrib>Campanelli, Gabriele</creatorcontrib><creatorcontrib>Kidmose, Ulla</creatorcontrib><creatorcontrib>Lo Scalzo, Roberto</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Paolo, Dario</au><au>Bianchi, Giulia</au><au>Morelli, Carlo Francesco</au><au>Speranza, Giovanna</au><au>Campanelli, Gabriele</au><au>Kidmose, Ulla</au><au>Lo Scalzo, Roberto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2019-11-15</date><risdate>2019</risdate><volume>298</volume><spage>125062</spage><epage>125062</epage><pages>125062-125062</pages><artnum>125062</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Dried tomato samples were analyzed for non-volatile and volatile taste compounds.•Varieties, cropping systems and processing technologies were compared.•Chemical profiles were put into relationship with sensory properties.•The main factor discriminating the samples was the drying technology.•A multivariate approach allowed the separation of drying technologies and cropping systems. The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>31280088</pmid><doi>10.1016/j.foodchem.2019.125062</doi><tpages>1</tpages><orcidid>https://orcid.org/0000-0003-2935-5836</orcidid><orcidid>https://orcid.org/0000-0002-3753-9590</orcidid><orcidid>https://orcid.org/0000-0002-3076-5624</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0308-8146
ispartof Food chemistry, 2019-11, Vol.298, p.125062-125062, Article 125062
issn 0308-8146
1873-7072
language eng
recordid cdi_proquest_miscellaneous_2253831761
source Elsevier ScienceDirect Journals
subjects Flavor-taste compounds
Organic farming
Sensory quality
Volatile compounds
title Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T00%3A57%3A15IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Impact%20of%20drying%20techniques,%20seasonal%20variation%20and%20organic%20growing%20on%20flavor%20compounds%20profiles%20in%20two%20Italian%20tomato%20varieties&rft.jtitle=Food%20chemistry&rft.au=Paolo,%20Dario&rft.date=2019-11-15&rft.volume=298&rft.spage=125062&rft.epage=125062&rft.pages=125062-125062&rft.artnum=125062&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2019.125062&rft_dat=%3Cproquest_cross%3E2253831761%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2253831761&rft_id=info:pmid/31280088&rft_els_id=S0308814619311653&rfr_iscdi=true