Özkaya Okan, Şen Kemal, Aubert Christophe, Dündar Ömür, Gunata Ziya
1Department of Horticulture, Faculty of Agriculture, University of Cukurova, 01330 Balcali, Adana, Turkey.
2Food Engineering Department, Engineering and Architecture Faculty, Nevşehir Hacı Bektas Veli University, 50300 Nevşehir, Turkey.
J Food Sci Technol. 2018 Nov;55(11):4440-4449. doi: 10.1007/s13197-018-3362-0. Epub 2018 Aug 28.
Free and glycosidically bound volatiles from two major tomato cultivars ( L. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-β-ionone and 3-hydroxy-β-ionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.
对土耳其两个主要番茄品种（L. Alida和Merve）中的游离态和糖苷结合态挥发物进行了测定。游离挥发化合物采用液-液微萃取法提取，而结合态挥发物则采用固相萃取法提取。使用气相色谱-火焰离子化检测器（GC-FID）和气相色谱-质谱联用仪（GC-MS）对这些化合物进行分析。Alida品种检测出39种游离香气化合物和32种结合态香气化合物，而Merve品种检测出38种游离香气化合物和31种结合态香气化合物。挥发化合物的气味活性值表明，己醛、（Z）-3-己烯醛、（E,Z）-2,4-癸二烯醛、（E,E）-2,4-癸二烯醛和2-苯乙醇是两个品种中最重要的气味成分。愈创木酚和丁香酚是Merve品种的风味贡献成分。在番茄中以游离形式观察到了类胡萝卜素降解产物5,6-环氧-β-紫罗兰酮和3-羟基-β-紫罗兰酮。糖苷提取物中存在类胡萝卜素降解产物、萜类化合物、挥发性酚类和高级醇类。在糖苷结合化合物中，发现2-苯乙醇、愈创木酚和丁香酚在水解后可能是番茄整体风味的贡献成分。
