VERIFIEDPRIMARY
Quantitative and sensory studies on tomato paste volatiles
Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh
Journal of Agricultural and Food Chemistry
DOI 10.1021/jf00091a074CLM-TOMATOPASTE-001 · VERIFIED
How processing changes tomato aroma
Compared with fresh tomatoes, tomato paste had (Z)-3-hexenal and hexanal more than 400 times lower and β-damascenone several-fold higher, and the compounds judged most important to its aroma included dimethyl sulfide, β-damascenone, β-ionone, 3-methylbutanal, methional and eugenol.
Tomato paste, judged from concentrations and odour thresholds; sauces add other ingredients.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc), check run 37117031550.
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:how-processing-changes-tomato-aroma · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.