The impact of kitchen and food service preparation practices on the volatile aroma profile in ripe tomatoes: Effects of refrigeration and blanching

Abstract

Both refrigeration and blanching of red-stage tomatoes are common practices in Japan home kitchens and in food service operations. However, little is reported on the impact of such practices on aroma profiles in tomato fruits. In this study, ‘FL 47’ tomatoes at red stage were dipped in 50°C hot water for 5 minutes or exposed to 5°C for 4 days to simulate consumer handling of tomato in food service or home kitchens, respectively. Of the 42 volatile compounds detected, refrigeration generally suppressed production of aldehydes, alcohols, oxygen-containing heterocyclic compounds, and nitrogen- and oxygen-containing heterocyclic compounds, including the following abundant and/or important volatiles: pentanal, 3-methylbutanal, 2-methylbutanal, hexanal, cis-3-hexenal, trans-2-hexenal, 2- phenylacetaldehyde, pentanol, 3-methylbutanol, 2-phenylethanol, 1-penten-3-one, geranial, and geranylacetone. On the other hand, the production of aldehydes, alcohols, hydrocarbons, oxygen-containing heterocyclic compounds, and nitrogen- and oxygencontaining heterocyclic compounds was reduced by blanching, associated with low concentrations of 2-methylbutanal, pentanal, cis-3-hexenal, trans-2-hexenal, 2-phenylacetaldehyde, pentanol, 2-methylbutanol, and 2-phenylethanol. These results indicate that a short blanching or refrigeration of tomatoes substantially impacts tomato aroma quality.