TY - JOUR
T1 - Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power
AU - Heredia, Ana
AU - Peinado Pardo, Irene
AU - Rosa, Estela
AU - Andrés, Ana
AU - Escriche, Isabel
PY - 2012
Y1 - 2012
N2 - Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or microwave-assisted air-drying could lead to high quality self-stable products. The aim of this paper was to study the influence of different process variables on the volatile profile of dehydrated cherry tomato halves. The analysed variables were: air-drying temperature (40 and 55 °C), microwave power (0 and 1 W/g) and previous osmotic dehydration with a 55 Brix binary sucrose solution at 30 °C for 120 min (OD1) or ternary solution of 27.5% sucrose + 10% NaCl (w/w) at 40 °C for 60 min (OD2). Twenty major volatile compounds were identified in fresh tomatoes. Among them, 2-isobutylthiazole and 6-methyl-5-hepten-2-one stand out as impact volatile compounds. Dehydration modified the volatile profile, mainly due to the changes induced in some typical fresh-like tomato compounds, but also due to the generation of five new compounds: 1-butanol, 2-methyl-2-butenal, 3-hydroxy-2-butanone, furfural, acetonitrile, related to Maillard reactions, and the catabolism of carotenoids and polyunsaturated fatty acids. Principal component analysis showed the possibility of obtaining dried cherry tomatoes with different volatile profiles, depending on drying conditions.
AB - Vegetable flavour is a quality characteristic for consumer acceptability. Sun and air are traditionally used for drying tomatoes; however, the optimal combination of techniques such as osmotic dehydration or microwave-assisted air-drying could lead to high quality self-stable products. The aim of this paper was to study the influence of different process variables on the volatile profile of dehydrated cherry tomato halves. The analysed variables were: air-drying temperature (40 and 55 °C), microwave power (0 and 1 W/g) and previous osmotic dehydration with a 55 Brix binary sucrose solution at 30 °C for 120 min (OD1) or ternary solution of 27.5% sucrose + 10% NaCl (w/w) at 40 °C for 60 min (OD2). Twenty major volatile compounds were identified in fresh tomatoes. Among them, 2-isobutylthiazole and 6-methyl-5-hepten-2-one stand out as impact volatile compounds. Dehydration modified the volatile profile, mainly due to the changes induced in some typical fresh-like tomato compounds, but also due to the generation of five new compounds: 1-butanol, 2-methyl-2-butenal, 3-hydroxy-2-butanone, furfural, acetonitrile, related to Maillard reactions, and the catabolism of carotenoids and polyunsaturated fatty acids. Principal component analysis showed the possibility of obtaining dried cherry tomatoes with different volatile profiles, depending on drying conditions.
KW - Cherry tomato
KW - GC–MS
KW - volatile compounds
KW - osmotic dehydration
KW - microwave assisted hot-air-drying
U2 - 10.1016/j.foodchem.2011.08.003
DO - 10.1016/j.foodchem.2011.08.003
M3 - Article
VL - 130
SP - 889
EP - 895
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 4
ER -