Enzymatic modification of tomato homogenate and its effect on volatile flavor compounds

Yilmaz E., Baldwin E., Shewfelt R.

JOURNAL OF FOOD SCIENCE, vol.67, no.6, pp.2122-2125, 2002 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 6
  • Publication Date: 2002
  • Doi Number: 10.1111/j.1365-2621.2002.tb09512.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.2122-2125
  • Çanakkale Onsekiz Mart University Affiliated: No


Lipoxygenase (LOX), alcohol dehydrogenase (ADH), and a combination of both enzymes were added to homogenates of red-ripe and mature-green tomatoes, which were then incubated and denatured with CaCl2. Headspace gas chromatographic analysis was performed to characterize patterns of 15 key volatiles. Hexanal, cis-3-hexenal, and trans-2-hexenal increased in untreated red homogenates, while LOX treatment led to an initial accumulation of the volatiles followed by degradation. ADH treatment resulted in increased levels of methanol and acetaldehyde in homogenates isolated from both maturity levels. Combination treatments in both maturity stages tended to degrade rather than accumulate pathway volatiles.