Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, PR China.
Food Chem. 2023 Mar 30;405(Pt A):134823. doi: 10.1016/j.foodchem.2022.134823. Epub 2022 Nov 3.
GC × GC-O-TOF-MS and GC-IMS have attracted increasing attention in complex food flavor analysis due to their high resolution and sensitivity. However, very few studies have attempted to identify the aroma components of tomato pastes through these techniques. Herein, the present study comprehensively characterized the aroma profiles of cold and hot break tomato pastes using SAFE-GC-O-MS, SAFE-GC × GC-O-TOF-MS, and HS-GC-IMS for the first time. A total of 274 volatile compounds were identified, far more than previously reported. About 87 % of these compounds can be identified by GC × GC-O-TOF-MS, exceeding 6 times that of GC-O-MS. Notably, 10 aroma-active compounds and 9 volatiles were identified by GC × GC-O-TOF-MS and HS-GC-IMS for the first time. The AEDA and OAVs results indicated that β-damascenone, linalool, 3-ethylbutanoic acid, and nonanal were the most powerful aroma-active compounds. These findings will provide deeper insights into improving the sensory quality of tomato paste.
GC×GC-O-TOF-MS 和 GC-IMS 由于其高分辨率和灵敏度，在复杂食品风味分析中受到越来越多的关注。然而，很少有研究试图通过这些技术来鉴定番茄酱的香气成分。在此，本研究首次全面地采用 SAFE-GC-O-MS、SAFE-GC×GC-O-TOF-MS 和 HS-GC-IMS 对冷破和热破番茄酱的香气轮廓进行了表征。共鉴定出 274 种挥发性化合物，远远超过以前的报道。其中约 87%的化合物可通过 GC×GC-O-TOF-MS 鉴定，超过 GC-O-MS 的 6 倍。值得注意的是，有 10 种香气活性化合物和 9 种挥发性化合物是通过 GC×GC-O-TOF-MS 和 HS-GC-IMS 首次鉴定出来的。AEDA 和 OAVs 的结果表明，β-大马酮、芳樟醇、3-乙基丁酸和壬醛是最具香气活性的化合物。这些发现将为提高番茄酱的感官质量提供更深入的见解。
