Flavor characteristics of the juices from fresh market tomatoes differentiated from those from processing tomatoes by combined analysis of volatile profiles with sensory evaluation

Various commercial tomato juices with different flavors are available at markets worldwide. To clarify the marker compounds related to the flavor characteristics of tomato juice, we analyzed 15 pure commercial tomato juices by a combination of volatile profiling and sensory evaluation. The correlations among volatiles and the relationship between volatiles and sensory descriptors were elucidated by multivariate analyses. Consequently, the tomato juices made from fresh market tomatoes (including the popular Japanese tomato variety “Momotaro”) were clearly separated from other juices made from processing tomatoes, by both the volatile composition and sensory profiles. <i>cis</i>-3-Hexenol, hexanal, and apocarotenoids negatively contributed to the juices from fresh market tomatoes, whereas Strecker aldehydes and furfural showed positive contributions to the juices. Accordingly, the sensory characteristics of juices from fresh market tomatoes were related to cooked and fruity flavors but not to green or fresh notes. Combined analysis by instrumental and sensory evaluation of various commercial pure tomato juices elucidated the difference of their flavor characteristics.全球市场上现有多款风味各异的市售纯番茄汁。为厘清与番茄汁风味特征相关的标志性化合物，本研究采用挥发性成分谱分析与感官评价相结合的实验方案，对15份市售纯番茄汁开展检测分析。借助多元统计分析手段，本研究阐明了挥发性成分间的相互关联，以及挥发性成分与感官描述指标间的对应关系。研究结果表明，以鲜食番茄（含日本热门品种‘桃太郎（Momotaro）’）为原料制备的番茄汁，在挥发性成分组成与感官特征两个维度上，均与以加工用番茄为原料的番茄汁存在显著区分。顺式-3-己烯醇、己醛与脱辅基类胡萝卜素对鲜食番茄原料制成的番茄汁风味具有负面贡献，而斯特雷克醛类与糠醛则对其风味具有正面贡献。据此，鲜食番茄原料制成的番茄汁，其感官特征与烹饪香及果香味相关，而与青草香或鲜爽气息无关。本研究通过仪器分析与感官评价相结合的方式对多款市售纯番茄汁进行联合解析，明确了其风味特征的差异。