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

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYilmaz, E
dc.contributor.authorBaldwin, EA
dc.contributor.authorShewfelt, RL
dc.date.accessioned2025-01-27T20:43:45Z
dc.date.available2025-01-27T20:43:45Z
dc.date.issued2002
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractLipoxygenase (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.
dc.identifier.doi10.1111/j.1365-2621.2002.tb09512.x
dc.identifier.endpage2125
dc.identifier.issn0022-1147
dc.identifier.issue6
dc.identifier.scopus2-s2.0-0036690819
dc.identifier.scopusqualityQ1
dc.identifier.startpage2122
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2002.tb09512.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24360
dc.identifier.volume67
dc.identifier.wosWOS:000177658700023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInst Food Technologists
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectlipoxygenase
dc.subjectalcohol dehydrogenase
dc.subjectred and green tomato
dc.subjecthomogenate
dc.subjectvolatfle production
dc.titleEnzymatic modification of tomato homogenate and its effect on volatile flavor compounds
dc.typeArticle

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