Characterization of aroma volatiles in tomatoes by sensory analyses.

Abstract

Using gas chromatography-olfactometry and aroma extract dilution analysis 34 aroma compounds were found with flavour dilution factors > or = 4. (Z)-3-hexenal, hexanal, 1-octen-3-one, methional, 1-penten-3-one and 3-methylbutanal belonged to the most odour-active aroma volatiles in fresh tomatoes. Smell, taste and aftertaste of different tomato cultivars were evaluated by quantitative descriptive analysis. By applying principal component analysis to both sensory attributes and chemical compounds (odour-active aroma volatiles, titratable acid and reducing sugars) the first three components explained 70% of the total variance. The data set was reduced to the sensory attributes intensive, tomato, sour, fruity, sweet and bitter as well as to important chemical compounds. Relations between chemical compounds and sensory attributes were found.