Iijima Yoko, Saisho Katsutoshi, Maeoka Taiki
Department of Applied Chemistry, Kogakuin University, Tokyo 192-0015, Japan.
Foods. 2025 Aug 27;14(17):2993. doi: 10.3390/foods14172993.
Commercial fruit juices are categorized into juice not from concentrate (JNFC) and juice from concentrate (JFC). Tomato juice is one of the most popular vegetable juices, and its aroma is an important factor in evaluating its quality. However, differences in the aroma characteristics of JNFC and JFC tomato juices have not been clearly identified. This study aimed to investigate the volatile organic compounds (VOCs) involved in distinguishing between JNFC and JFC using commercially available tomato juices. Furthermore, the effect of concentration on the VOC composition was evaluated using different procedures. Twenty-three commercial tomato juices were prepared for analysis of VOCs using headspace solid phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS). Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to discriminate the samples into JNFC and JFC groups. JNFC contained 43 VOCs, which was more than twice that contained in JFC, and the quantitative variation was larger in JNFC than in JFC. In particular, the JNFC group contained significantly more alcohol and phenol compounds. On the other hand, the JFC group contained more formyl pyrrole and Strecker aldehydes. Additional GC-MS/olfactometry (GC-MS/O) and odor active value analyses indicated that ()-3-hexenol and 3-methylbutanal were the best VOCs to distinguish between the JNFC and JFC groups. Furthermore, different concentration procedures, including heating concentration (HC), decompression concentration (DC), and freeze drying (FD), were performed, and the corresponding VOCs were compared. HC and DC reduced the levels of most of the compounds to the levels seen in commercial JFC. These results indicate that the concentration procedure is an important processing stage, in addition to the break process, that determines the quality of tomato juice.
商业果汁可分为非浓缩还原果汁（JNFC）和浓缩还原果汁（JFC）。番茄汁是最受欢迎的蔬菜汁之一，其香气是评估其品质的重要因素。然而，JNFC和JFC番茄汁的香气特征差异尚未明确。本研究旨在利用市售番茄汁，研究区分JNFC和JFC所涉及的挥发性有机化合物（VOCs）。此外，还使用不同的方法评估了浓缩对VOC组成的影响。制备了23种市售番茄汁，采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）分析VOCs。主成分分析（PCA）和正交偏最小二乘判别分析（OPLS-DA）用于将样品区分为JNFC和JFC组。JNFC含有43种VOCs，是JFC所含VOCs的两倍多，且JNFC中的定量变化比JFC中的更大。特别是，JNFC组含有明显更多的醇类和酚类化合物。另一方面，JFC组含有更多的甲酰基吡咯和斯特雷克醛。额外的气相色谱-质谱/嗅觉测量（GC-MS/O）和气味活性值分析表明，（）-3-己烯醇和3-甲基丁醛是区分JNFC和JFC组的最佳VOCs。此外，还进行了不同的浓缩程序，包括加热浓缩（HC）、减压浓缩（DC）和冷冻干燥（FD），并比较了相应的VOCs。HC和DC将大多数化合物的含量降低到了商业JFC中的水平。这些结果表明，除了破碎过程外，浓缩程序是决定番茄汁品质的一个重要加工阶段。
