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Analysis of Volatile Compounds in Purple Tomato Fruits

Chang Pei-pe

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Abstract

Volatile compounds were analyzed in purple tomato fruits from four different varieties by using headspace solid phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and the characteristics of major aroma components were discussed. Results indicated that 65 volatile compounds were isolated and identified,mainly including ketones,aldehyde,esters,and alcohols. Totally 21 volatile components responsible for the unique flavor were common to these four varieties; however,their contents were different. In addition,each variety had its own unique volatile components.

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What this paper is about

Volatile compounds were analyzed in purple tomato fruits from four different varieties by using headspace solid phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and the characteristics of major aroma components were discussed. Results indicated that 65 volatile compounds were isolated and identified,mainly including ketones,aldehyde,esters,and alcohols. Totally 21 volatile components responsible for the unique flavor were common to these four varieties; however,their contents were different. In addition,each variety had its own unique volatile components.

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Available abstract

Volatile compounds were analyzed in purple tomato fruits from four different varieties by using headspace solid phase micro-extraction(HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS) and the characteristics of major aroma components were discussed. Results indicated that 65 volatile compounds were isolated and identified,mainly including ketones,aldehyde,esters,and alcohols. Totally 21 volatile components responsible for the unique flavor were common to these four varieties; however,their contents were different. In addition,each variety had its own unique volatile components.

Key concepts: Aroma, Chemistry, Flavor, Solid-phase microextraction, Gas chromatography–mass spectrometry, Mass spectrometry, Extraction (chemistry), Chromatography

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