Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar

Cristina Cejudo-Bastante¹, Enrique Durán-Guerrero², Carmelo García-Barroso² and Remedios Castro-Mejías^2,

¹Department of Chemical Engineering and Food Technology, Science Faculty, University of Cádiz, International Agri-food Campus of Excellence, ceiA3, Post Office Box 40, Polígono Río San Pedro, Puerto Real 11510, Cádiz, Spain

²Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence (CeiA3), Post Office Box 40, Polígono Río San Pedro, Puerto Real 11510, Cádiz, Spain

Cite this paper:
Cristina Cejudo-Bastante, Enrique Durán-Guerrero, Carmelo García-Barroso and Remedios Castro-Mejías. Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar. Journal of Food and Nutrition Research. 2017; 5(6):391-398. doi: 10.12691/jfnr-5-6-5

Abstract

Fresh tomato and tomato products are widely consumed products. Their beneficial properties are not only present in fresh products but also in fermented ones. Therefore, the production of fresh tomato derivatives could be a good alternative to get a higher diversification and to make a good use of possible overproductions. Tomato vinegar from tomato paste by submerged culture fermentation has been developed. Final assays of maceration with rehydrated tomato paste (3, 5 and 7% v/v) in order to improve the final composition and organoleptic characteristics were also carried out. Polyphenols and volatile compounds have been determined along production and maceration processes. The statistical study (analysis of variance and principal component analysis) showed significant differences in volatile compounds and polyphenols according to matrix (rehydrated tomato paste, tomato wine and tomato vinegar) and specific maceration conditions (amount of rehydrated tomato paste and maceration time), which were also supported by sensory analysis. On the basis of the analytical and sensory results, 3 days of maceration and 5% v/v of rehydrated tomato paste were fixed as optimum conditions to obtain a tomato vinegar from tomato paste.

Keywords:
polyphenols sensory analysis tomato paste vinegar volatile compounds

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