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

Abstract

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.

Keywords: 3-Methyl butanal (PubChem CID: 11552); 3-Methyl butanoic acid (PubChem CID: 10430); 6-Methyl-5-hepten-2-one (PubChem CID: 9862); Citric acid (PubChem CID: 311); Flavor-taste compounds; Fructose (Pubchem CID: 5984); Geranyl acetone (PubChem CID: 1549778); Organic farming; Pyroglutamic acid (PubChem CID: 7405); Sensory quality; Volatile compounds; l-Glutamic acid (PubChem CID: 33032); l-Glutamine (PubChem CID: 5961).