Impact of drying technologies on tomato flavor composition and sensory quality was written by Jeyaprakash, Suganya;Heffernan, Jessica E.;Driscoll, Robert H.;Frank, Damian C.. And the article was included in LWT–Food Science and Technology in 2020.Recommanded Product: Methyl2-methylbutyrate This article mentions the following:
The impact of different drying technologies (heat pump drying-HPD, freeze drying-FD, spray drying-SPD and refractance window drying-RWD) on tomato flavor was investigated using non-volatile parameters (pH, Brix, titratable acidity, glucose, fructose, and citric acid) and odor-active volatiles. Addnl., sensory differences were characterized between the pure tomato powders and as a flavor on potato chips. Relationship between volatiles and sensory attributes was elucidated by partial least squares regression and principal component analyses. Non-volatile components, except sugars showed significant difference (p < 0.05) between low temperature drying processes (FD, HPD) and com. samples (SPD, RWD). HPD samples had the highest levels of fresh aroma volatiles compared to com. samples: 1-penten-3-one (閳?.65 mg/kg dry weight), hexanal (2.50), geranial (2.30) and 灏?ionone (0.19) and were pos. associated with higher fresh tomato flavor and sour taste. Thermally-induced volatiles; di-Me sulfide (5.99), 1H-pyrrole-2-carboxaldehyde (0.22), 2-acetylfuran (0.23) and 3-methylbutanal (0.33) were present at higher concentrations in the SPD samples and were pos. associated with tinned tomato flavor and bitter taste. The volatile compound Me 2-methylbutanoate was associated (r = 0.61) with sweet taste. HPD was demonstrated to be a mild drying technol. suitable for retaining fresh aroma volatiles and flavors of tomato and comparable to FD. In the experiment, the researchers used many compounds, for example, Methyl2-methylbutyrate (cas: 868-57-5Recommanded Product: Methyl2-methylbutyrate).
Methyl2-methylbutyrate (cas: 868-57-5) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Recommanded Product: Methyl2-methylbutyrate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics