Flavor volatile analysis of 'House Momotaro' tomato fruit extracts at different ripening stages by Porapak Q column

Abstract

Volatile flavor compounds of 'House Momotaro' tomato extracts at different ripening stages were analyzed using the Porapak Q column. The columns successfully isolated major volatile compounds with a coefficient of variation of 18.45% and produced odor concentrates with natural tomato flavors. We isolated 181 volatile compounds at the mature green stage, 221 at the turning stage, 240 at the pink stage, and 367 at the red stage. Relative amount of volatile compounds at different ripening stage were quantified by comparing the peak area of a volatile with that of the internal standard (cyclohexanol). We quantified 473.1% peak area at the mature green stage, 792.6% peak area at the turning stage, 947.3% peak area at the pink stage, and 4164.6% peak area at the red stage. The aromagram of the isolated tomato volatiles revealed 50 odor-active peaks. Ten volatile compounds were indicated as important contributors to the fresh red tomato flavors on the basis of their flavor dilution (FD)-factors. Of the compounds identified, cis-3-hexenal was the most potent odorant and had the highest concentration in tomato flavor. Tomato volatiles, which contribute to the ripe 'House Momotaro' tomato flavor, increased during ripening, as did hexanal, trans-3-hexenal, cis-3-hexenal, trans-2-hexenal, 6-methyl-5-hepten-2-one, and β-ionone. These volatiles produced in the fruity flavor of the ripe tomato.