Analysis of Aromatic Components in Tomato Juice
Y. Kawakita, Y. Sakamoto
First Published: Shimadzu Application News, Shimadzu Corporation, January 2021 (https://www.shimadzu.com/an/literature/m311.html)
It is known that taste, texture, and flavor are important elements of the “deliciousness” of food. In the recent food and beverage markets, differentiation from other products has been promoted through product development with the aims of higher quality and higher functionality.Breeding and selection of food materials is one method for achieving differentiation. For example, it is known that the genetic differences between farm products influence differences in their aromatic components. Vegetable and fruit drinks are also marketed as foods with health claims which do not contain flavor additives, heightening the need forevaluation of differences in the materials (products) themselves. In Application News No. M310, a multivariate analysis in the metabolites in three types of tomato juice was carried out, and the differences in the components contributing to taste and functional components between the products were introduced.In this article, an analysis of aromatic components by the headspace (HS) method was conducted using the same three commercially-available tomato juices as in No. M310, and deconvolution and multivariate analysis were conducted using the AnalyzerPro software (SpectralWorks Ltd.), as introduced here.
Sample Preparation and Analysis Conditions…
AnalyzerPro is a trademark of SpectralWorks Ltd. in the United States and/or other countries.