𝔖 Bobbio Scriptorium
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Flavour quality of tomatoes

✍ Scribed by Patrick Dirinck; Luc Schreyen; Fredy Van Wassenhove; Niceas Schamp

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
524 KB
Volume
27
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Tomato volatiles present in essential oils obtained by steam distillation–continuous extraction and by head‐space condensation were identified and evaluated organoleptically. Flavour quality of different samples of fresh tomatoes, evaluated by a panel, could be related to the occurrence and concentration of n‐hexanal, trans‐2‐hexenal, cis‐3‐hexen‐1‐ol, 2‐isobutylthiazole and some unidentified compounds in the head space condensation essential oil.

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