Journal of Food Science · 2000 · 270 citations · 26 references
AgricultureFood ScienceHorticultural SciencesFruit SciencePostharvest PhysiologySensory EvaluationAroma CompoundsAroma EvaluationFlavor EvaluationFruit QualitySensory AnalysisVolatile Aroma AnalysisAroma Quality AnalysisAroma Quality AssessmentElectronic Nose SystemsFruit Flavor EvaluationSensory CharacterizationStorageStorage Effects On FlavorTrained Sensory Panels
The study examined tomato flavor and aroma by storing ripe fruit at 5, 10, 12.5, and 20 °C. Storage at temperatures below 20 °C, particularly 5 °C, progressively diminished ripe aroma, sweetness, and flavor while increasing sourness, and GC and electronic nose analyses corroborated these sensory declines.
ABSTRACT: Studies were conducted to describe flavor and aroma in ripe tomatoes stored at 5, 10, 12.5 and 20 °C. Fruit stored for 2 d below 20 °C were rated by trained sensory panelists as significantly lower (P < 0.05) in ripe aroma, tomato flavor, compared to those stored at 20 °C. Fruit stored at 5 °C for 4 d were rated significantly lower in ripe aroma, sweetness, tomato flavor, and significantly higher in sourness, compared to those stored at 20 °C. Following 8 and 12 d storage, fruit at 5 °C were rated lowest in ripe aroma and sweetness. Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings.
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Flavor of tomato and tomato products
M. Petró‐Turza · Food Reviews International · 1986 · 335 citations
FLAVOR CHEMISTRY OF TOMATO VOLATILES
Stanley J. Kazeniac, Rafaela Marise Hall · Journal of Food Science · 1970 · 193 citations