Characterization of aroma volatiles in tomatoes by sensory analyses

Using gas chromatography-olfactometry and aroma extract dilution analysis 3 4 aroma compounds were found with flavour dilution factors greater than or equal to 4. (Z)-3-hexenal, hexanal, 1-octen-3-one, methional, 1-penten-3-on e and 3-methylbutanal belonged to the most odour-active aroma volatiles in fresh tomatoes. Smell, taste and aftertaste of different tomato cultivars w ere evaluated by quantitative descriptive analysis. By applying principal c omponent analysis to both sensory attributes and chemical compounds (odour- active aroma volatiles, titratable acid and reducing sugars) the first thre e components explained 70% of the total variance. The data set was reduced to the sensory attributes intensive, tomato, sour, fruity, sweet and bitter as well as to important chemical compounds. Relations between chemical com pounds and sensory attributes were found.