School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.
Xinjiang Huize Food Limited Liability Company, Urumqi 830000, China.
Food Chem. 2025 Jan 15;463(Pt 1):141077. doi: 10.1016/j.foodchem.2024.141077. Epub 2024 Sep 2.
Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 °C, 25 °C, and 37 °C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 °C, 69 d at 25 °C, and 123 d at 4 °C.
风味是发酵番茄汁质量的关键指标，但该领域的研究有限。本文采用顶空固相微萃取气相色谱-质谱联用技术分析了 FTJ 发酵不同阶段的挥发性代谢物。鉴定出 131 种挥发性有机化合物（VOCs），主要成分为醇类、酸类和酯类。超氧化物歧化酶（SOD）和番茄红素（LYC）的含量与甲基水杨酸酯、乙酸乙酯和乙酸芳樟酯呈正相关。随后，在 4℃、25℃和 37℃下对 FTJ 的贮藏稳定性进行了 45d 的评估，结果表明 FTJ 的质量随贮藏温度的升高而降低。以 SOD 活性和 LYC 含量为质量指标，确定了 FTJ 在不同贮藏条件下的货架期。在 37℃下的最终货架期为 47d，在 25℃下为 69d，在 4℃下为 123d。
