Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit

Recommended temperatures for refrigerated storage of tomato (Solarium lycopersicum) have been established based on maintenance of physical and visual characteristics without considering their effect in tomato flavor. In this Study, the effect of refrigerated storage (10,C) was compared to storage at 20 C on the volatile chemical profile of the aroma of light red tomato '7705' using GC-MS. Changes in the aroma volatile profile were correlated with a sensory analysis, using the quantitative descriptive analysis (QDA) method, and with alcohol dehydrogenase (ADH) enzyme activity. Refrigeration induced changes in levels of 3-methylbutanal, linalool, guiacol, hexanol, trans-2-hexenal and trans-3-hexenol. Some of these alterations may be explained by a decrease in ADH enzyme activity observed in refrigerated tomato. They were reflected in aroma perception as an increase in the descriptors solvent-humidity and medicinal and a decrease in the descriptor lemon tea. (C) 2009 Elsevier B.V. All rights reserved.