Characterization of the most aroma active compounds in cherry tomato by application of the aroma extract dilution analysis英文电子书.pdf

Food Chemistry 165 (2014) 540–546 Contents lists available at ScienceDirect Food Chemistry journal homepage: www.elsevi /locat e/foodchem Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis Serkan Selli a,⇑, Hasim Kelebek b, Mehmet Turan Ayseli a, Habip Tokbas c a Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey b Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, 01110 Adana, Turkey c Department of Food Engineering, Faculty of Engineering, Mersin University, 33343 Mersin, Turkey a r t i c l e i n f o a b s t r a c t Article history: Aroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas Received 2 April 2014 chromatography–mass spectrometry–olfactometry (GC–MS–O). According to sensory analysis, the aro- Received in revised form 23 May 2014 matic extract obtained by liquid–liquid extraction was representative of tomato odour. A total of 49 Accepted 27 May 2014 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively Available online 4 June 2014 and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample.