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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #315219
Title: Kitchen practices impact on volatile flavors in ripe tomatoes: effects of refrigeration and blanching

Author
item WANG, LIBIN - Nanjing Agricultural University
item Baldwin, Elizabeth - Liz
item Plotto, Anne
item YU, ZHIFANG - Nanjing Agricultural University
item Bai, Jinhe

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/16/2015
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Both blanching and refrigeration of ripe tomatoes are common practices in kitchen and food service prior to being sliced. However, little is reported on the impact of such treatments on volatile profiles in tomato fruit. In this study, ‘FL 47’ tomatoes at full red stage were dipped in 52 °C hot water for 5 min or exposed to 5 °C for 4 days to simulate the kitchen practices. Of 42 volatile compounds detected, refrigeration generally suppressed production of aldehydes, alcohols, oxygen- containing heterocyclic compounds, and nitrogen- containing heterocyclic compounds, including the following abundant and/or important volatiles: pentanal, 3-methylbutanal, 2-methylbutanal, hexanal, cis-3-hexanal, trans-2-hexenal, phenylacetaldehyde, pentanol, 3-methylbutanol, 2-phenylethanol, 1-penten-3-one, and geranyl acetone. On the other hand, the production of aldehydes, alcohols, hydrocarbons, oxygen- containing heterocyclic compounds, and nitrogen- containing heterocyclic compounds were reduced by heating, associated with low concentrations of 2-methylbutanal, pentanal, cis-3-hexanal, trans-2-hexenal, phenylacetaldehyde, pentanol, 2-methylbutanol and 2-phenylethanol. The results indicate that a very short blanching prior to slicing or storage of tomatoes in refrigerator instead of at room temperature substantially impact tomato flavor quality and are not recommended kitchen practices.