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solanum_lycopersicum_l [2016/02/20 12:45]
andreas |
solanum_lycopersicum_l [2021/11/11 13:02] (aktuell)
andreas |
| [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200020545]] | [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200020545]] |
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| "Volatile substances characterizing fresh tomato flavor are derived mainly from fatty acids and amino acids. Differences between the flavors of different varieties, the less characteristic, weaker flavor of hothouse‐grown tomatoes or artificially ripened ones, are explained by the different quantitative proportions of the volatile substances. So far no key substance playing a decisive role in the flavor of tomato has been detected. Of the approximately 400 volatile compounds so far identified, several were found, however, which have an important role in the flavor of fresh tomato (cis‐3‐hexenal, trans‐2‐hexenal, [[http://www.thegoodscentscompany.com/data/rw1005371.html|2‐isobutylthiazole]], hexanal, cis‐3‐hexen‐1‐ol, (E,E)-2,4‐decadienal, 6‐methyl‐5‐hepten‐2‐one, etc.)" \\ | **Tomato leaves**: Main volatiles of blended tomato leaves isolated by direct solvent extraction were (E)-2-hexenal (270ppm) and (Z)-3-hexenal (23ppm). The trapped scent (Tenax) of intact leaves contained mainly ß-phellandrene (25ppm), 2-carene (7ppm), limonene (4ppm) , caryophlyllene (3ppm), and humulene (0.8ppm). "Determination of odor unit values of the compounds contributing most to the leaf odor include (Z)-3-hexenal, limonene, hexanal, (E)-2-hexenal, eugenol, 1,8-cineole, caryophyllene, ß-phellandrene, humulene, and linalool." \\ |
| | [Tomato leaf volatile aroma components., Buttery, R.G., Ling, L.C., Light, D.M., Journal of Agricultural and food Chemistry, 35(6), 1987, 1039-1042] |
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| | "Alkylthiazoles are well known in cooked products, but tomatoes are one of the few fresh foods where an alkylthiazole has been found. Although some isolated claims have been made for a number of alkylthiazoles in fresh tomato fruit, 2-isobutylthiazole is the only one that has been identified with certainty by many different researchers. 2-Isobutylthiazole occurs in the ripe fruit at ca. 100-300 ppb but we have been unable to detect any in the leaves or other parts of the tomato plant." \\ |
| | [Buttery, R. G., and L. C. Ling. "Volatile compounds of tomato fruit and plant parts: relationship and biogenesis." ACS symposium series (USA). 1993, 23-34] |
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| | The headspace of tomato foliage of three cultivars Aromata, Santa Clara, and Carmen contained large amounts |
| | of β-phellandrene (48.9-58.0%), followed by limonene (9.4-13.1%), 2-carene (3.5-16.7%), and β-caryophyllene (6.3-10.2%). \\ |
| | [Attraction and oviposition of Tuta absoluta females in response to tomato leaf volatiles., Proffit, M., Birgersson, G., Bengtsson, M., Reis Jr, R., Witzgall, P., Lima, E., Journal of chemical ecology, 37(6), 2011, 565-574] |
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| | **Tomato fruit**: "Volatile substances characterizing fresh tomato flavor are derived mainly from fatty acids and amino acids. Differences between the flavors of different varieties, the less characteristic, weaker flavor of hothouse‐grown tomatoes or artificially ripened ones, are explained by the different quantitative proportions of the volatile substances. So far no key substance playing a decisive role in the flavor of tomato has been detected. Of the approximately 400 volatile compounds so far identified, several were found, however, which have an important role in the flavor of fresh tomato (cis‐3‐hexenal, trans‐2‐hexenal, [[http://www.thegoodscentscompany.com/data/rw1005371.html|2‐isobutylthiazole]], hexanal, cis‐3‐hexen‐1‐ol, (E,E)-2,4‐decadienal, 6‐methyl‐5‐hepten‐2‐one, etc.)" \\ |
| [Flavor of tomato and tomato products. Martha Petro‐Turza, Food Reviews International,Volume 2, Issue 3, 1986] | [Flavor of tomato and tomato products. Martha Petro‐Turza, Food Reviews International,Volume 2, Issue 3, 1986] |
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| [Changes of volatile components of tomato fruits during ripening. Fumitaka Hayase, Tae-Yung Chung, Hiromichi Kato, Food Chemistry, Volume 14, Issue 2, 1984, Pages 113-124] | [Changes of volatile components of tomato fruits during ripening. Fumitaka Hayase, Tae-Yung Chung, Hiromichi Kato, Food Chemistry, Volume 14, Issue 2, 1984, Pages 113-124] |
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| | {{:z3hexenal.jpg|Z‐3‐hexenal}} \\ (Z)-3-hexenal | {{:2isobutylisothiazol.jpg|2-isobutylthiazole}} \\ 2‐isobutylthiazole | {{:damascenone.jpg|(E)-β-damascenone}} \\ (E)-β-damascenone | {{:methional.jpg|methional}} \\ methional | | | {{:z3hexenal.jpg|Z‐3‐hexenal}} \\ (Z)-3-hexenal \\ //(green)// | {{:2isobutylisothiazol.jpg|2-isobutylthiazole}} \\ 2‐isobutylthiazole \\ //(tomato leaf-like)// | {{:damascenone.jpg|(E)-β-damascenone}} \\ (E)-β-damascenone \\ //(rose apple-like)// | {{:methional.jpg|methional}} \\ methional \\ //(potato-like)// | {{hdmf.jpg| furaneol }} \\ furaneol | |
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| "AEDA and SHA-O were also applied to fresh tomatoes and tomato paste. Due to their high flavor dilution (FD)-factors, [[http://www.thegoodscentscompany.com/data/rw1441071.html|(E)-β-damascenone]], acetic acid, [[http://www.thegoodscentscompany.com/data/rw1032991.html|methional]], 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) and eugenol were the most important odorants in both samples. Differences in the FD-factors were found for (Z)-3-hexenal, which was the most important compound in fresh tomatoes, but without significance for tomato paste. After quantification by isotope dilution assays 15 compounds in concentration levels equal to those in tomato paste were dissolved in water. As the aroma of this mixture was very close to that of the original, the conclusion was drawn, that all of the odorants contributing to the aroma of tomato paste had been detected by the application of AEDA and SHA-O." \\ | "AEDA and SHA-O were also applied to fresh tomatoes and tomato paste. Due to their high flavor dilution (FD)-factors, [[http://www.thegoodscentscompany.com/data/rw1441071.html|(E)-β-damascenone]], acetic acid, [[http://www.thegoodscentscompany.com/data/rw1032991.html|methional]], 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) and eugenol were the most important odorants in both samples. Differences in the FD-factors were found for (Z)-3-hexenal, which was the most important compound in fresh tomatoes, but without significance for tomato paste. After quantification by isotope dilution assays 15 compounds in concentration levels equal to those in tomato paste were dissolved in water. As the aroma of this mixture was very close to that of the original, the conclusion was drawn, that all of the odorants contributing to the aroma of tomato paste had been detected by the application of AEDA and SHA-O." \\ |
| [Guth, H., & Grosch, W. (1999). Evaluation of important odorants in foods by dilution techniques. In Flavor chemistry (pp. 377-386). Springer US] | [Guth, H., & Grosch, W. (1999). Evaluation of important odorants in foods by dilution techniques. In Flavor chemistry (pp. 377-386). Springer US] |
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| | "Buttery (1993) has suggested that a combination of cis-3-hexenal, cis-3-hexenol, hexanal, 1-penten-3-one, 3-methylbutanal, trans-2-hexenal, 6-methyl-5-hepten-2-one, methyl salicylate, 2-isobutylthiazole, and β-ionone, at the appropriate concentrations, produces the aroma of a fresh, ripe tomato. However, compounds with negative odor units may still contribute to the overall flavor of tomato or other foods as background notes. For this reason synthetic flavors, vanillin, for example, do not have quite the same aroma as the natural vanilla extract, which contains many background notes not present in the synthetic product." \\ |
| | [Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components., Baldwin, E.A., Scott, J.W., Shewmaker, C.K., Schuch, W., HortScience, 35(6), 2000, 1013-1021] |
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| The amount of free furaneol seems to contribute to the flavor of tomatoes: "Furaneol was found in the highest | The amount of free furaneol seems to contribute to the flavor of tomatoes: "Furaneol was found in the highest |
| concentrations (660-1100 ppb) in the summer crop of home-grown tomatoes and in some of the greenhouse hydroponically grown tomatoes, which are ripened on the plant before being transported to the supermarkets. Furaneol was found in the lowest concentrations (38-180 ppb) in the common ethylene-ripened, field-grown, supermarket tomatoes." \\ | concentrations (660 -1100 ppb) in the summer crop of home-grown tomatoes and in some of the greenhouse hydroponically grown tomatoes, which are ripened on the plant before being transported to the supermarkets. Furaneol was found in the lowest concentrations (38-180 ppb) in the common ethylene-ripened, field-grown, supermarket tomatoes." \\ |
| [Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate. Ron G. Buttery, Gary R. Takeoka, Michael Naim, Haim Rabinowitch, and Youngla Nam, J. Agric. Food Chem. 2001, 49, 4349−4351] | [Analysis of Furaneol in Tomato Using Dynamic Headspace Sampling with Sodium Sulfate. Ron G. Buttery, Gary R. Takeoka, Michael Naim, Haim Rabinowitch, and Youngla Nam, J. Agric. Food Chem. 2001, 49, 4349−4351] |
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