Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridayseli, mehmet turan/0000-0002-4196-1348
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.contributor.authorAyseli, Mehmet Turan
dc.contributor.authorTokbas, Habip
dc.date.accessioned2025-01-06T17:36:57Z
dc.date.available2025-01-06T17:36:57Z
dc.date.issued2014
dc.description.abstractAroma and aroma-active compounds of cherry tomato (Lycopersicum esculentum) was analyzed by gas chromatography mass spectrometry-olfactometry (GC-MS-O). According to sensory analysis, the aromatic extract obtained by liquid liquid extraction was representative of tomato odour. A total of 49 aroma compounds were identified and quantified in fresh cherry tomato. Aldehydes were qualitatively and quantitatively the most dominant volatiles in cherry tomato, followed by alcohols. Aroma extract dilution analysis (AEDA) was used for the determination of aroma-active compounds of tomato sample. A total of 21 aroma-active compounds were detected in aromatic extract of fresh tomato, of which 18 were identified. On the basis of the flavour dilution (FD) factor, the most powerful aroma-active compounds identified in the extract were (Z)-3-hexenal (FD = 1024) and (E)-2-hexenal (FD = 256), which were described as the strong green-grassy and green-leafy odour, respectively. The major organic acid and sugar found were citric acid and fructose, respectively. (C) 2014 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodchem.2014.05.147
dc.identifier.endpage546
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid25038709
dc.identifier.scopus2-s2.0-84903174267
dc.identifier.scopusqualityQ1
dc.identifier.startpage540
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.05.147
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2051
dc.identifier.volume165
dc.identifier.wosWOS:000340303600069
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectCherry tomato
dc.subjectAroma-active
dc.subjectOlfactometry
dc.subjectSugars
dc.subjectOrganic acids
dc.titleCharacterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis
dc.typeArticle

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