Koutidou Maria, Grauwet Tara, Van Loey Ann, Acharya Parag
Unilever R&D, Olivier Van Noortlaan 120, NL-3130AC Vlaardingen, The Netherlands; Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.
Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, B-3001 Heverlee, Belgium.
Food Chem. 2017 Aug 1;228:14-25. doi: 10.1016/j.foodchem.2017.01.135. Epub 2017 Jan 29.
Gas chromatography-olfactometry revealed thirty-two odour-active compounds in a heat-processed tomato-onion puree, among which twenty-seven were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOF MS). Based on the results of two olfactometric methods, i.e. detection frequency and aroma extract dilution analysis, the most potent aroma components include: dipropyl disulfide, S-propyl thioacetate, dimethyl trisulfide, 1-octen-3-one, methional, dipropyl trisulfide, 4,5-dimethylthiazole, 2-phenylacetaldehyde and sotolone. Processing of mixed vegetable systems can add complexity in their aroma profiles due to (bio)chemical interactions between the components. Therefore, the impact of different processing steps (i.e. thermal blanching, all-in-one and split-stream processes) on the volatile profile and aroma of a mixed tomato-onion puree has been investigated using a GC-MS fingerprinting approach. Results showed the potential to control the aroma in a mixed tomato-onion system through process-induced enzymatic modulations for producing tomato-onion food products with distinct aroma characteristics.
气相色谱 - 嗅觉测量法显示，在一种热加工的番茄 - 洋葱泥中发现了32种气味活性化合物，其中27种通过气相色谱 - 嗅觉测量 - 质谱联用（GC - O - MS）以及全二维气相色谱与飞行时间质谱联用（GC×GC - TOF MS）得以鉴定。基于两种嗅觉测量方法的结果，即检测频率和香气提取物稀释分析，最具影响力的香气成分包括：二丙基二硫化物、S - 丙基硫代乙酸酯、二甲基三硫化物、1 - 辛烯 - 3 - 酮、甲硫醛、二丙基三硫化物、4,5 - 二甲基噻唑、2 - 苯乙醛和 sotolone。由于混合蔬菜系统各成分之间的（生物）化学相互作用，其加工过程会使其香气特征更加复杂。因此，采用气相色谱 - 质谱联用指纹图谱法研究了不同加工步骤（即热烫、一体化和分流工艺）对混合番茄 - 洋葱泥挥发性成分和香气的影响。结果表明，通过加工诱导的酶促调节来控制混合番茄 - 洋葱系统中的香气，从而生产出具有独特香气特征的番茄 - 洋葱食品是可行的。
