Effect of temperature, pH, and food additives on tomato product volatile levels
Temperature, NaCl, pH, pectin, protein, sucrose, and oil were varied in tomato juice, as a model for flavored tomato sauces, to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry (SIFT-MS)....
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/11362 |
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| Summary: | Temperature, NaCl, pH, pectin, protein, sucrose, and oil were varied in tomato juice, as a model for flavored tomato sauces, to determine the effect on volatile levels. The headspace concentrations of different tomato juice samples were measured by selected ion flow tube-mass spectrometry (SIFT-MS). Temperature produced the greatest increase, followed by the addition of NaCl. pH and pectin produced no significant difference, while protein, sucrose, and oil decreased volatile levels. Sensory testing showed that NaCl, control, and sucrose had the highest aroma intensity and consumer preference followed by pectin and milk protein and finally oil. In general, the higher the volatile concentration, the stronger the preference, without an indication that any change in volatile ratios produced a detectible off-odor. |
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