Effect of temperature pH and food additives on tomato product volatile levels

Patana-anake P., . and Barringer S., . Effect of temperature pH and food additives on tomato product volatile levels. pp. 561-571. ISSN 22317546

Temperature NaCl pH pectin protein sucrose and oil were varied in tomato juice as a model for flavored tomato sauces to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry (SIFT-MS). Temperature produced the greatest increase followed by the addition of NaCl. pH and pectin produced no significant difference while protein sucrose and oil decreased volatile levels. Sensory testing showed that NaCl control and sucrose had the highest aroma intensity and consumer preference followed by pectin and milk protein and finally oil. In general the higher the volatile concentration the stronger the preference without an indication that any change in volatile ratios produced a detectible off-odor.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(17).pdf

Abstract

Temperature NaCl pH pectin protein sucrose and oil were varied in tomato juice as a model for flavored tomato sauces to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry (SIFT-MS). Temperature produced the greatest increase followed by the addition of NaCl. pH and pectin produced no significant difference while protein sucrose and oil decreased volatile levels. Sensory testing showed that NaCl control and sucrose had the highest aroma intensity and consumer preference followed by pectin and milk protein and finally oil. In general the higher the volatile concentration the stronger the preference without an indication that any change in volatile ratios produced a detectible off-odor.

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Item Type:	Article
AGROVOC Term:	Tomatoes
AGROVOC Term:	Food additives
AGROVOC Term:	Temperature
AGROVOC Term:	Sensory testing
AGROVOC Term:	Volatile compounds
AGROVOC Term:	Sauces
AGROVOC Term:	Agricultural commodities
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22063

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