Sensory and chemical changes in tomato sauces during storage

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 11, 2002, Pages 3262-3271

  Landy, Pascale ^a   Boucon, Claire ^a   Kooyman, Gonnie M ^a   Musters, Pieter A D ^a   Rosing, Ed A E ^a   De Joode, Teun ^a   Laan, Jan ^a   Haring, Peter G M ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Flavor analysis; Sensory analysis; Storage; Tomato sauce

Indexed keywords

ARTICLE; CHEMISTRY; FLAVOR; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; FOOD STORAGE; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; OLFACTOMETRY; SENSORY ANALYSIS; SPAIN; TASTE; TOMATO; TOMATO SAUCE;

LYCOPERSICON ESCULENTUM;

CHROMATOGRAPHY, GAS; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LYCOPERSICON ESCULENTUM; ODORS; SMELL; TASTE;

EID: 0037157058     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011249i     Document Type: Article

References (38)

1. Quality attributes of processed tomato products: A review
2. Flavor chemistry of tomato volatiles
3. Characterization of additional volatile components of tomato
4. Flavor of tomato and tomato products
5. Quantitative and sensory studies on tomato paste volatiles
6. Identification of additional tomato paste volatiles
7. Evaluation of important odorants in foods by dilution techniques
8. The production and quality of tomato concentrates
9. Tomato volatiles: Effect of variety, processing and storage time
10. Evolution des constituants volatils au cours du stockage du jus de tomate. Role de l'acide ascorbique et des pigments
11. Characterization of the volatile fraction of some processed tomato sauces
12. Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. Vinyl ketones
13. Simple synthesis of cepham derivatives
14. Synthesis of deuterium labelled acids
15. Synthesis of δ-damascone [trans-1-(2,6,6-trimethylcyclohex-3-enyl)but-2-en- 1-one] and β-damascenone [trans-1-(2,6,6-trimethylcyclohexa-1,3-dienyl)but-2-en-1-one]
16. Solvent assisted evaporation - A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices
17. Comparative evaluation of potent odorants of boiled beef by aroma extract and concentration analysis
18. New developments in methods for analysis of volatile flavor compounds and their precursors
19. Quantitative determination of β-damascenone in foods using a stable isotope dilution assay
20. SIMPLS: An alternative approach to partial least squares regression
21. Life cycle of canned tomato paste: Correlation between sensory and instrumental testing methods
22. Review: Prediction and measurement of pasta quality
23. Characterization of aroma volatiles in tomatoes by sensory analyses
24. Sensory and instrumental characterisation of commercial tomato varieties
25. Volatile components of tomato fruit and plant parts
26. Flavour changes during production and storage of fruit juices
27. Isolation of S-methyl methionine sulfonium salt from fresh tomatoes
28. Enzymatic generation of methanethiol to assist in the flavor development of cheddar cheese and other foods
29. Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose
30. Effect of linoleic acid and phosphatidylcholine on the volatile compounds of a heated glucose-methionine model potato system
31. Formation of Furaneol in heat-processed foods
32. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone formation in buffers and model solutions of citrus juice
33. Lipid degradation products and flavour
34. Formation of the intense flavor compound trans-4,5-epoxy-(E)-2-decenal in thermally treated fats
35. Isolation of nonvolatile precursors of β-damascenone from grapes using Charm analysis
36. Quantitative model studies on the formation of aroma-active aldehydes and acids by Strecker-type reactions