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Effect of temperature on lipid-related volatile production in tomato puree.
J Agric Food Chem. 2009 Oct 14; 57(19):9108-13.JA

Abstract

Lipid-related volatiles were measured in real time after the blending of grape tomatoes, using selected ion flow tube mass spectrometry (SIFT-MS). Measurements were made at 4, 23, or 37 degrees C. The volatiles in the headspace of the tomatoes, other than hexanal, increased with increasing temperature. The concentration of hexanal in the headspace increased from 4 to 23 degrees C, but decreased at 37 degrees C. The activity of hexanal-specific hydroperoxide lyase decreases at 37 degrees C. Moreover, precursors of hexanal may go through alternative pathways to form trans-2-heptenal and trans-2-octenal. The increase in concentration in the headspace for most volatiles can be explained by the increase in volatility, except for trans-2-heptenal, trans-2-octenal, and trans-2-pentenal. These three volatiles appear to be generated at a much higher rate at 37 degrees C due to the dominance of alternate pathways at this temperature. Temperature did not affect the time to peak level for most volatiles, except the time for hexanal was shorter with increasing temperature. A temperature-dependent lipoxygenase pathway was postulated.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Xu Y
Department of Food Science and Technology, The Ohio State University, Columbus, Ohio 43210, USA.
Barringer S
No affiliation info available

MeSH

Aldehyde-LyasesAldehydesCytochrome P-450 Enzyme SystemFruitLinoleic AcidsLipidsLipoxygenaseLycopersicon esculentumMass SpectrometryTemperatureVolatile Organic CompoundsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19743856

Citation

Xu, Yichi, and Sheryl Barringer. "Effect of Temperature On Lipid-related Volatile Production in Tomato Puree." Journal of Agricultural and Food Chemistry, vol. 57, no. 19, 2009, pp. 9108-13.
Xu Y, Barringer S. Effect of temperature on lipid-related volatile production in tomato puree. J Agric Food Chem. 2009;57(19):9108-13.
Xu, Y., & Barringer, S. (2009). Effect of temperature on lipid-related volatile production in tomato puree. Journal of Agricultural and Food Chemistry, 57(19), 9108-13. https://doi.org/10.1021/jf902192r
Xu Y, Barringer S. Effect of Temperature On Lipid-related Volatile Production in Tomato Puree. J Agric Food Chem. 2009 Oct 14;57(19):9108-13. PubMed PMID: 19743856.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of temperature on lipid-related volatile production in tomato puree. AU - Xu,Yichi, AU - Barringer,Sheryl, PY - 2009/9/12/entrez PY - 2009/9/12/pubmed PY - 2010/1/29/medline SP - 9108 EP - 13 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 19 N2 - Lipid-related volatiles were measured in real time after the blending of grape tomatoes, using selected ion flow tube mass spectrometry (SIFT-MS). Measurements were made at 4, 23, or 37 degrees C. The volatiles in the headspace of the tomatoes, other than hexanal, increased with increasing temperature. The concentration of hexanal in the headspace increased from 4 to 23 degrees C, but decreased at 37 degrees C. The activity of hexanal-specific hydroperoxide lyase decreases at 37 degrees C. Moreover, precursors of hexanal may go through alternative pathways to form trans-2-heptenal and trans-2-octenal. The increase in concentration in the headspace for most volatiles can be explained by the increase in volatility, except for trans-2-heptenal, trans-2-octenal, and trans-2-pentenal. These three volatiles appear to be generated at a much higher rate at 37 degrees C due to the dominance of alternate pathways at this temperature. Temperature did not affect the time to peak level for most volatiles, except the time for hexanal was shorter with increasing temperature. A temperature-dependent lipoxygenase pathway was postulated. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19743856/Effect_of_temperature_on_lipid_related_volatile_production_in_tomato_puree_ L2 - https://doi.org/10.1021/jf902192r DB - PRIME DP - Unbound Medicine ER -