Investigation of aroma and aroma-active compounds in tomato pastes obtained from hot break and cold break processes

In this study, the effects of hot and cold break processing methods of tomato pastes on aroma, aroma-active compounds and overall composition, which applied in the industrial production, were investigated. As a part of overall composition organic acids, sugar analyses, color parameters and hydroxy methyl furfural (HMF) content were performed. Solvent assisted for flavor evaporation (SAFE) method under high vacuum was applied for the extraction of aroma compounds from tomatoes and tomato pastes. Quantification of aroma compounds were determined by GC-FID and GC-MS was used for identification of these compounds. With cold processing break method, 26 aroma compounds (5 alcohol, 3 aldehydes, 5 lactones, 5 carboxylic acids, 4 ketones, 2 pyrroles, 1 terpene and 2 furans) were identified. The total number of 27 aroma compounds including 5 alcohols, 3 aldehydes, 5 lactones, 5 carboxylic acids, 4 ketones, 2 pyrroles, 1 terpene, 2 furans and 1 pyranone were determined in hot break processing tomato pastes. Alcohols and lactons were the most part of the aroma compounds in tomato and tomato pastes samples. Moreover, flavor profile analyses method was performed in sensory analysis of tomato and tomato pastes. Principal component analysis (PCA) was applied to analyze data obtained from aroma, general composition and sensory analyses.Citric, malic and ascorbic acid were determined as organic acid and citric acid was the dominant among the acids in tomato paste samples. Sucrose, glucose and fructose were investigated among the sugars and there was no significant difference between sugar amounts in tomato paste samples. As a result of analysis, it was observed that the number and varieties of aroma and aroma-active components of tomatoes and tomato pastes were significantly changed according to the production process. In sensory analysis, while cold break tomato pastes were mostly liked according to colour, odour, taste and fruit-like odour properties, hot break tomato pastes got higher scores by the panelists based on viscosity and appearance properties.