Radványi Dalma, Csambalik László, Szakál Dorina, Gere Attila
Department of Hospitality, Faculty of Commerce, Hospitality and Tourism, Budapest Business University, 9-11 Alkotmány út, H-1054 Budapest, Hungary.
Department of Agroecology and Organic Farming, Institute of Sustainable Development and Economics, Hungarian University of Agricultural and Life Sciences, 29-43 Villányi út, H-1118 Budapest, Hungary.
Molecules. 2024 Nov 25;29(23):5567. doi: 10.3390/molecules29235567.
A comprehensive analysis of the volatile components of 11 different cherry tomato pastes (Tesco Extra, Orange, Zebra, Yellow, Round Netherland, Mini San Marzano, Spar truss, Tesco Sunstream, Paprikakertész, Mc Dreamy, and Tesco Eat Fresh) commercially available in Hungary was performed. In order to ensure the reliability and accuracy of the measurement, the optimal measurement conditions were first determined. SPME (solid-phase microextraction) fiber coating, cherry tomato paste treatment, and SPME sampling time and temperature were optimized. CAR/PDMS (carboxen/polydimethylsiloxane) fiber coating with a film thickness of 85 µm is suggested at a 60 °C sampling temperature and 30 min extraction time. A total of 64 common compounds was found in the prepared, mashed cherry tomato samples, in which 59 compounds were successfully identified. Besides the already published compounds, new, cherry tomato-related compounds were found, such as 3 methyl 2 butenal, heptenal, -4-heptenal, -2-heptenal, -carveol, verbenol, limonene oxide, 2-decen-1-ol, -4-decen-1-al, caryophyllene oxide, and ,-2,4-dodecadienal. Supervised and unsupervised classification methods have been used to classify the tomato varieties based on their volatiles, which identified 16 key components that enable the discrimination of the samples with a high accuracy.
对匈牙利市场上11种不同的樱桃番茄酱（乐购特级、橙子、斑马、黄色、圆形荷兰、迷你圣马扎诺、斯帕桁架、乐购阳光流、红椒园、麦克梦幻和乐购新鲜）的挥发性成分进行了全面分析。为确保测量的可靠性和准确性，首先确定了最佳测量条件。对固相微萃取（SPME）纤维涂层、樱桃番茄酱处理以及SPME采样时间和温度进行了优化。建议采用膜厚85μm的CAR/PDMS（羧基/聚二甲基硅氧烷）纤维涂层，采样温度为60°C，萃取时间为30分钟。在所制备的樱桃番茄泥样品中总共发现了64种常见化合物，其中59种化合物被成功鉴定。除了已发表的化合物外，还发现了与樱桃番茄相关的新化合物，如3-甲基-2-丁烯醛、庚烯醛、反-4-庚烯醛、顺-2-庚烯醛、香芹醇、马鞭草烯醇、氧化柠檬烯、2-癸烯-1-醇、反-4-癸烯-1-醛、氧化石竹烯以及反，反-2,4-十二碳二烯醛。已使用监督和非监督分类方法根据其挥发性对番茄品种进行分类，确定了16种关键成分，能够高精度地区分样品。
