TOMATO VOLATILES - EFFECT OF VARIETY PROCESSING AND STORAGE TIME

被引：35

作者：

NELSON, PE

HOFF, JE

机构：

[1] Department of Horticulture, Purdue University, Indiana, 47907, West Lafayette

来源：

JOURNAL OF FOOD SCIENCE | 1969年 / 34卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1969.tb14361.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— Volatile components of three varieties of tomatoes processed in plain tin and enamel can linings at 0, 1, 4 and 8 months storage time were determined. A recently developed extraction method was used for separation and collection of volatiles free of moisture. This method allowed the study of small quantities of materials in a reasonable time. Multiple sampling of the vapor aliquots permitted qualitative and quantitative analysis. The greatest qualitative and quantitative differences in volatile composition were noted between the raw and heat processed samples. Methyl sulfide which was absent in the fresh fruit was formed during the heat process. The concentrations of acetaldehyde, acetone, methanol, and hexanal were significantly altered by processing. Differences between varieties were due to varying quantities of individual constituents but quantitative differences between can lining were less apparent. Copyright © 1969, Wiley Blackwell. All rights reserved

引用

页码：53 / &

共 22 条

[1]

Amerine M., 1965, PRINCIPLES SENSORY E

[2] A GENERAL TECHNIQUE FOR COLLECTING GAS CHROMATOGRAPHIC FRACTIONS FOR INTRODUCTION INTO MASS SPECTROMETER [J].