The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the re- sults with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respec- tively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.
Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties / D. Paolo, G. Bianchi, C.F. Morelli, G. Speranza, G. Campanelli, U. Kidmose, R. Lo Scalzo. - In: FOOD CHEMISTRY. - ISSN 1873-7072. - 298(2019 Nov 15). [10.1016/j.foodchem.2019.125062]
Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties
D. Paolo;C.F. Morelli;G. Speranza;
2019
Abstract
The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the re- sults with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respec- tively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.File | Dimensione | Formato | |
---|---|---|---|
FoodChem_uncorrectedProof_125062.pdf
accesso aperto
Descrizione: Articolo principale
Tipologia:
Pre-print (manoscritto inviato all'editore)
Dimensione
2.43 MB
Formato
Adobe PDF
|
2.43 MB | Adobe PDF | Visualizza/Apri |
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.