IDENTIFICATION OF ADDITIONAL TOMATO PASTE VOLATILES

Twenty-one additional volatile aroma compounds were identified in tomato paste that had not previously been reported as tomato components. The most potent odorants of these are dimethyl trisulfide and l-octen-3-one. Additional ionone-related compounds were found of which 1,1,6-trimethyl-1,2-dihydronaphthalene, 1,1,6-trimethyl-1,2,3,4-tetrahydronaphthalene, α-cyclocitral, and 2,2,6-trimethyl-5-cyclohexenone were identified with some certainty; others including four tetramethylbicyclononatrienes were tentatively identified. The pattern of ionone-related compounds in tomato paste resembles that already known in some fruits, and a similar origin, from glycoside hydrolysis, seems likely. Other unusual compounds identified include l-(methylthio)pentan-3-one, 1-(methylthio)octan-3-one, 3-(methylthio)hexanal, 1-nitro-2-methylpropane, and hotrienol. © 1990, American Chemical Society. All rights reserved.