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Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars.
Food Chem. 2015 Mar 15; 171:306-14.FC

Abstract

Ten sulphur volatiles were observed in two Florida tomato cultivars ('Tasti-Lee' and 'FL 47') harvested at three maturity stages (breaker, turning, and pink) using gas chromatography with a pulsed flame photometric detector (GC-PFPD). Eight PFPD peaks were identified using retention values from authentic sulphur standards and GC-MS characteristic masses. Seven were quantified using an internal standard combined with external calibration curves. Dimethyl sulphide, dimethyl disulphide, dimethyl trisulphide 2-propylthiazole and 2-s-butylthiazole were newly identified in fresh tomatoes. Principal component analysis of sulphur volatiles indicated that there were appreciable maturity stage differences clustered in separate quadrants. GC-olfactometry (GC-O) identified 50 aroma-active compounds in 'Tasti-Lee', with 10 reported as odorants in fresh tomatoes for the first time. Four sulphur volatiles exhibited aroma activity, including two of the newly-reported fresh tomato sulphur volatiles, 2-s-butylthiazole and dimethyl sulphide. GC-O aroma profiling indicated that the most intense aroma category was earthy-musty, followed by fruity-floral, green-grassy, sweet-candy and sweaty-stale-sulphurous.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Du X
Citrus Research and Education Centre, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA. Electronic address: xiaofendu09@gmail.com.
Song M
Citrus Research and Education Centre, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.
Baldwin E
Citrus and Other Subtropical Products, Horticultural Research Laboratory, USDA-ARS, Ft. Pierce, FL 33881, USA.
Rouseff R
Citrus Research and Education Centre, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA.

MeSH

Chromatography, GasFruitGas Chromatography-Mass SpectrometrySolanum lycopersicumOdorantsOlfactometrySmellSulfur CompoundsVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

25308674

Citation

Du, Xiaofen, et al. "Identification of Sulphur Volatiles and GC-olfactometry Aroma Profiling in Two Fresh Tomato Cultivars." Food Chemistry, vol. 171, 2015, pp. 306-14.
Du X, Song M, Baldwin E, et al. Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. Food Chem. 2015;171:306-14.
Du, X., Song, M., Baldwin, E., & Rouseff, R. (2015). Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. Food Chemistry, 171, 306-14. https://doi.org/10.1016/j.foodchem.2014.09.013
Du X, et al. Identification of Sulphur Volatiles and GC-olfactometry Aroma Profiling in Two Fresh Tomato Cultivars. Food Chem. 2015 Mar 15;171:306-14. PubMed PMID: 25308674.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. AU - Du,Xiaofen, AU - Song,Mei, AU - Baldwin,Elizabeth, AU - Rouseff,Russell, Y1 - 2014/09/16/ PY - 2014/07/04/received PY - 2014/09/03/revised PY - 2014/09/04/accepted PY - 2014/10/14/entrez PY - 2014/10/14/pubmed PY - 2015/12/19/medline KW - FL 47 KW - Tasti-Lee KW - Tomato GC-O KW - Tomato sulphur SP - 306 EP - 14 JF - Food chemistry JO - Food Chem VL - 171 N2 - Ten sulphur volatiles were observed in two Florida tomato cultivars ('Tasti-Lee' and 'FL 47') harvested at three maturity stages (breaker, turning, and pink) using gas chromatography with a pulsed flame photometric detector (GC-PFPD). Eight PFPD peaks were identified using retention values from authentic sulphur standards and GC-MS characteristic masses. Seven were quantified using an internal standard combined with external calibration curves. Dimethyl sulphide, dimethyl disulphide, dimethyl trisulphide 2-propylthiazole and 2-s-butylthiazole were newly identified in fresh tomatoes. Principal component analysis of sulphur volatiles indicated that there were appreciable maturity stage differences clustered in separate quadrants. GC-olfactometry (GC-O) identified 50 aroma-active compounds in 'Tasti-Lee', with 10 reported as odorants in fresh tomatoes for the first time. Four sulphur volatiles exhibited aroma activity, including two of the newly-reported fresh tomato sulphur volatiles, 2-s-butylthiazole and dimethyl sulphide. GC-O aroma profiling indicated that the most intense aroma category was earthy-musty, followed by fruity-floral, green-grassy, sweet-candy and sweaty-stale-sulphurous. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25308674/Identification_of_sulphur_volatiles_and_GC_olfactometry_aroma_profiling_in_two_fresh_tomato_cultivars_ DB - PRIME DP - Unbound Medicine ER -