0000000000811587
AUTHOR
Pepa Ortiz-serrano
Quantitation of Free and Glycosidically Bound Volatiles in and Effect of Glycosidase Addition on Three Tomato Varieties (Solanum lycopersicumL.)
The volatile fractions of three tomato cultivars (p73, Jorge, and Durinta) were studied in both free and glycosidically bound forms. The possibility of increasing the concentration of free volatile compounds by adding selected glycosidases was also tested. The free volatile fraction (FVF) of tomato juice was directly determined by headspace solid-phase microextraction (SPME). To analyze the glycosidically bound fraction (GBF), tomato juice samples were extracted with C18 cartridges and the resulting glycoside extracts were enzymatically hydrolyzed. The released aglycons were determined by headspace SPME. Of these compounds, six were not previously reported to belong to the tomato GBF. The c…
Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicumL.) during Ripening
The changes in the profile of both free and glycosidically bound volatiles were studied in Moneymaker and Raf tomato cultivars during fruit ripening. The concentrations of 20 of 24 and of 27 of 30 compounds detected in the free volatile fraction (FVF) and glycosidically bound fraction (GBF), respectively, differed significantly between cultivars during ripening. Most free and bound volatiles increased during ripening in both cultivars. The contribution of each free volatile compound to the overall aroma was estimated by calculating its log U value, which indicated that only 11 compounds seem to exert a strong influence. Nine volatiles were detected exclusively in the GBF, among them geranio…