Flavour quality of tomatoes

Abstract

Abstract Tomato volatiles present in essential oils obtained by steam distillation–continuous extraction and by head‐space condensation were identified and evaluated organoleptically. Flavour quality of different samples of fresh tomatoes, evaluated by a panel, could be related to the occurrence and concentration of n‐hexanal, trans ‐2‐hexenal, cis ‐3‐hexen‐1‐ol, 2‐isobutylthiazole and some unidentified compounds in the head space condensation essential oil.