[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].

After the qualitative and quantitative investigation of the flavor compounds of tomatoes, the flavor compositions of tomato juices treated by different technological methods were determined. 80 aroma components were identified by gas chromatography and mass spectrometry. The quantitative comparisons showed that during the processing of juices unsaturated fatty acids acted as precursors for a series of C6-compounds, especially 1-hexanol, and cis-3-hexen-1-ol and that on the other hand some aroma compounds derived from carotenoid like structures, e.g. 6-methyl-5-hepten-2-one, geranyl- and farnesylacetone and beta-ionone were formed. As reaction products of thermal treatments among other increased amounts of acetoin, furfural, 5-methylfurfural and 6-methyl-5-hepten-2-one were established. The distribution of the aroma compounds dissolved in the serum or bound on the pulp was determined quantitatively by employing gaschromatographical methods.