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ARS Home Southeast Area Fort Pierce, Florida U.S. Horticultural Research Laboratory Citrus and Other Subtropical Products Research Research Publications at this Location





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Title:   Author  item
                                            WANG, LIBIN - Nanjing Agricultural Universityitem
                                            Baldwin, Elizabeth

                                                         - *Liz*item
                                            YU, ZHIFANG - Nanjing Agricultural Universityitem
                                            Bai, Jinhe
  Submitted to: Proceedings of Florida State Horticultural Society
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 7/17/2015
                                    Publication  Date: 6/1/2016
                                    Citation: Wang, L., Baldwin, E.A., Yu, Z., Bai, J. 2016. The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: Effects of refrigeration and blanching. Proceedings of Florida State Horticultural Society. 128:176-182.Interpretive Summary: Consumers and food service operations chill (refrigeration) and/or blanch tomatoes prior to consumption or product preparation. These storage and preparation practices affect the tomato aroma by suppressing volatile compounds, thus impacting flavor, and therefore, are not recommended.
                                Technical Abstract: Both refrigeration and blanching of red stage tomatoes are common practices in Japan home kitchens and in food service operations. However, little is reported on the impact of such practices on aroma profiles in tomato fruits. In this study, ‘FL 47’ tomatoes at red stage were dipped in 50 °C hot water for 5 min or exposed to 5 °C for 4 days to simulate consumer handling of tomato in home kitchens. Of the 42 volatile compounds detected, refrigeration generally suppressed production of aldehydes, alcohols, oxygen-containing heterocyclic compounds, and nitrogen- and oxygen-containing heterocyclic compounds, including the following abundant and/or important volatiles: pentanal, 3-methylbutanal, 2-methylbutanal, hexanal, cis-3-hexenal, trans-2-hexenal, 2-phenylacetaldehyde, pentanol, 3-methylbutanol, 2-phenylethanol, 1-penten-3-one, geranial, and geranylacetone. On the other hand, the production of aldehydes, alcohols, hydrocarbons, oxygen-containing heterocyclic compounds, and nitrogen- and oxygen-containing heterocyclic compounds were reduced by blanching, associated with low concentrations of 2-methylbutanal, pentanal, cis-3-hexenal, trans-2-hexenal, 2-phenylacetaldehyde, pentanol, 2-methylbutanol, and 2-phenylethanol. These results indicate that a short blanching or refrigeration of tomatoes substantially impacts tomato aroma quality, and are not recommended.


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