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...

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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:	Flavor-taste compounds Organic farming Sensory quality Volatile compounds
Online-Zugang:	Volltext
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