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Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties

Paolo, D; Bianchi, G; Morelli, C; Speranza, G; Campanelli, G.; Kidmose, Ulla and Lo Scalzo, R (2019) Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties. Food Chemistry, 298, p. 125062.

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Online at: https://www.sciencedirect.com/science/article/pii/S0308814619311653

Summary

The industrial transformation of tomato (Lycopersicon esculentum Mill.) produces processed foods, such as dried
tomatoes. In this study two varieties (SaAb and PerBruzzo), grown in three cropping systems (one conventional and two organic ones), were processed by two types of small-scale drying (oven or sun drying), over two years of production. The dried samples were analyzed for their non-volatile and volatile composition, relating the results with sensory analysis. The multivariate analysis performed on collected data allowed a detailed comparison of the effects of processing, year-to year variation and cropping systems. Results indicated that drying methods mainly influenced the composition and flavor profile, also affected by the production year. The cropping system significantly influenced some quality indices, such as the acid and sugar amounts, and the aldehydes, respectively higher and lower in organic samples. The comprehensive PCA analysis allowed discrimination of drying methods and, to a lesser extent, cropping systems.


EPrint Type:Journal paper
Keywords:Organic farming, Flavor-taste compounds, Volatile compounds, Sensory quality
Subjects: Food systems > Food security, food quality and human health
Research affiliation: European Union > CORE Organic Plus > FaVOR-DeNonDe
ISSN:0308-8146
DOI:https://doi.org/10.1016/j.foodchem.2019.125062
Deposited By: Lo Scalzo, Dr Roberto
ID Code:36281
Deposited On:09 Jul 2019 08:33
Last Modified:09 Jul 2019 08:33
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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