HS-SPME-GC-MS Study on the Relationship between the Freshness of Tomato and Its Volatile Components
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Abstract:
Changes in the volatile components of tomatoes and the characteristic odor components arising from high-temperature (38°C ± 1 ℃, reduces freshness) and low-temperature (4 ℃± 1 ℃, preserves freshness) storage were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). Additionally, the indexes of tomato freshness degree were analyzed. Tomatoes in the high-temperature environment lost their freshness on the 6th day, with ethyl acetate, ethanol, trans-2-hexenal, 1-octen-3-ol, 1-heptanol, and acetic acid being the resultant characteristic odor components. Tomatoes in the low-temperature environment started losing freshness on the 14th day, where ethanol, 2-hexen-1-ol, α-farnesene, acetic acid, 1,1-diethoxy-octane, octanol, and octanoic acid were the characteristic odor components. After loss of freshness, the content of soluble solids and the hardness of the tomato fruits decreased, while the pH value and the rate of weight loss increased. Ethanol was the characteristic odor for tomatoes with reduced freshness, with a threshold value of 234.48 μg/L. This study provides a theoretical basis for judging the freshness of tomatoes by measuring their volatile components. Meanwhile, the results can be used to develop a smart refrigerator to determine the freshness of tomatoes via detection of their volatile components. However, the set of threshold values of the probe needs further exploration.
