Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry
2017
Bendini, Alessandra | Vallverdu Queralt, Anna | Valli, Enrico | Palagano, Rosa | Lamuela-Raventos, Rosa Maria | Toschi, Tullia Gallina | Alma Mater Studiorum Università di Bologna = University of Bologna (UNIBO) | Inter-Departmental Centre for Agri-Food Industrial Research ; Alma Mater Studiorum Università di Bologna = University of Bologna (UNIBO) | Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) | Biomedical Research Center in Red-Physiopathology of Obesity and Nutrition (CIBERobn) | Department of Nutrition, Food Science and Gastronomy, XaRTA, INSA Pharmacy ; Universitat de Barcelona (UB) | Instituto de Salud Carlos III, ISCIII (CIBEROBN) from the Ministerio de Economia y Competitividad (MEC); Generalitat de Catalunya (GC) [2014 SGR 773]; Alfonso Martin Escudero Foundation; [AGL2013-49083-C3-1-R]
BACKGROUNDThe sensory and head-space profiles of Italian and Spanish commercial tomato sauces were investigated. The Flash Profiling method was used to evaluate sensory characteristics. Samples within each set were ranked according to selected descriptors. One hundred volatile compounds were identified by solid-phase microextraction-gas chomatography-mass spectrometry. RESULTSFor Italian samples, the sensory notes of basil/aromatic herbs, acid and cooked tomato were among those perceived most by the assessors, whereas, in Spanish samples, the sensory attributes of garlic/onion and onion/sweet pepper and, in Italian samples, cooked tomato were among those found most frequently. Data were elaborated using multivariate statistical approaches and interesting correlations were observed among the different sensory attributes and related volatile compounds. CONCLUSIONSpanish samples were characterized by the highest content of volatiles linked to the thermal treatment of tomatoes and to raw and sauteed garlic and onion, whereas the Italian samples were characterized by terpenic compounds typical of basil and volatile molecules derived from fresh tomato. These results confirm the influence of both formulation and production processes on the aromatic profile (sensory attributes and volatile compounds) of tomato products, which is probably related to the different eating habits and culinary traditions in Italy and Spain.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique