During thermal processing of fresh tomatoes their aroma is completely changed. To get an insight into these changes, the concept of molecular sensory was applied on fresh tomatoes, and the results were compared to those obtained for several samples produced by thermal processing.In agreement with literature data, (Z)-3-hexenal and hexanal had the highest odor activity values in fresh tomatoes, whereas dimethyl sulfide or (E)-�-damascenone were among the most odor-active compounds in the processed tomato products. Quantitations by stable isotope dilution assays and aroma recombination studies proved the contribution of the aroma compounds identified.Further investigations were focused on S-methylmethionine (SMM), a key precursor of dimethyl sulfide (DMS). For both compounds a stable isotope dilution assay was developed. The methods were applied on different kinds of vegetables as well as on samples from a barley malting process. The results will be discussed with special emphasis on predicting DMS formation from the amounts of SMM present. Thus, knowing the concentration of SMM in a certain food it is possible to estimate the amount of DMSformed during processing or storage.

Changes in tomato aroma compounds by thermal processing and the impact of  S-methylmethionine a precursor of dimethyl sulfide

244th National Meeting (2012)

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