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. cis-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.全球市场上可购得多种风味的商品化番茄汁。为明确与番茄汁风味特征相关的标志性化合物，本研究采用挥发性组分谱分析（volatile profiling）与感官评价联用的方法，对15份市售纯番茄汁开展了分析检测。通过多元统计分析（multivariate analyses），阐明了挥发性组分间的相关性，以及挥发性组分与感官描述词之间的关联。结果显示，以鲜食番茄为原料制成的番茄汁（包括广受欢迎的日本番茄品种“桃太郎（Momotaro）”），其挥发性组分组成与感官特征谱均与加工用番茄制成的番茄汁实现了清晰区分。顺式-3-己烯醇、己醛以及脱辅基类胡萝卜素（apocarotenoids）对该类鲜食番茄汁的风味呈负面贡献；而斯特雷克醛（Strecker aldehydes）与糠醛（furfural）则对其风味呈正面贡献。据此，鲜食番茄汁的感官特征与蒸煮风味及果香相关，而非青香或鲜爽气息。本研究通过仪器分析与感官评价联用的方式对多款市售纯番茄汁开展联合分析，阐明了其风味特征的差异。