Claim · model-written summary
GC aroma volatiles and chemical composition were significantly reduced with cool storage, consistent with sensory ratings.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- Storage Temperaturet0
- Outcome
- GC aroma volatiles and chemical compositione0
- Direction
- reductionse0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant reductions in important GC aroma volatiles and chemical composition and electronic nose analyses concurred with sensory descriptor ratings”
t0“Tomato Flavor and Aroma Quality as Affected by Storage Temperature”
Title
Tomato Flavor and Aroma Quality as Affected by Storage Temperature
F. Maul; S.A. Sargent; C.A. Sims; et al. Journal of Food Science 2000. doi:10.1111/j.1365-2621.2000.tb10270.x
Other claims from this paper (4)
- Intervention effect After two days below 20 °C, tomatoes had significantly lower ripe aroma and tomato flavor than fruit at 20 °C.
- Intervention effect After four days at 5 °C, ripe aroma, sweetness and tomato flavor were significantly lower than at 20 °C.
- Intervention effect After four days at 5 °C, sourness was significantly higher than at 20 °C.
- Intervention effect After 8 and 12 days, fruit at 5 °C had the lowest ripe aroma and sweetness.