Application of the Porapak Q Column Extraction Method for Tomato Flavor Volatile Analysis

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• 作者：Chamorn Maneerat ; Yasuyoshi Hayata ; Hiroshi Kozuka ; Koji Sakamoto ; and Yutaka Osajima
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：June 5, 2002
• 年：2002
• 卷：50
• 期：12
• 页码：3401 - 3404
• 全文大小：57K
• 年卷期：v.50,no.12(June 5, 2002)
• ISSN：1520-5118

文摘

The Porapak Q column method (PQM) was compared to the method of simultaneous distillationextraction (SDE) under reduced pressure for extraction of the volatile compounds produced by tomatocv. Momotaro. The PQM was found to be effective at trapping and isolating many low and high boilingpoint volatile compounds and at producing the very desirable natural ripe tomato flavor of extracts.The SDE method was less effective in isolating the higher boiling point volatile compounds and causeddeterioration of volatile compounds due to the heating process that takes place during extraction,resulting in an unpleasant boiled green tomato flavor of extracts. The advantages of using the PQMare its simplicity and its high efficiency in isolating many volatile compounds from nonvolatile materialsat room temperature. A total of 367 volatile compounds were isolated by the PQM. Of these, hexanal,(Z)-3-hexenal, (E)-2-hexenal, 2- and 3-methylbutanol, and 2-phenylethanol were relatively moreabundant than other compounds and (Z)-3-hexenal showed the highest relative amount.Keywords: Tomato flavor; Porapak Q column; volatile analysis; Lycopersicon esculentum Mill.