Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 93, Issue 5, Pages 1147-1155Publisher
WILEY
DOI: 10.1002/jsfa.5866
Keywords
volatiles; tomato; eugenol; guaiacol; HS-SBSE
Funding
- Spanish Ministerio de Ciencia e Innovacion (MICINN) [AGL2009-08950]
- Regional Government of Junta de Comunidades de Castilla-La Mancha [EXP 422/09]
- MICINN [BES-2010-038613]
Ask authors/readers for more resources
BACKGROUND: The present work was carried out because there is only a small amount of literature on how the volatile composition of tomatoes can be modified by the effect of exogenous substances in contact with tomato plants. This work studies how eugenol and guaiacol, either by foliar application and/or in the surrounding atmosphere, can affect the volatile composition of this fruit. An important work of this study was also conduced to validate the analytical method [headspace stir bar sorptive extractiongas chromatographymass spectrometry (HS-SBSE-GC-MS)] to determine the composition of the volatiles in tomato. RESULTS: Analytical method validation parameters such as linearity, limit of detection, limit of quantification, and recovery proved that this method is suitable for the analysis of tomato volatiles. Their eugenol and guaiacol content changed, with an increase of 200 and 35 times, respectively, when foliar treatment was used, and an increase of 10, in both cases, when plants were in contact with the contaminated atmosphere. As consequence of the treatments other volatile compounds changed considerably. CONCLUSION: For first time, a HS-SBSE-GC-MS method was successfully validated for the study of volatiles in tomatos. Results suggests that exogenous compounds in contact with the plants, such as eugenol and guaiacol, can be absorbed changing the global volatile composition of fruits, which could produce a negative or positive effect in their aroma. (c) 2012 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available