Abstract
ABSTRACTTomato volatiles were analyzed in order to assess the effect of variety and/or storage conditions on flavor. Over thirty compounds were monitored in each of 200 tomato samples.A spreadsheet was used to track and compute concentrations for each analyte. Initially, raw concentrations were entered into the spreadsheet manually. Later in our investigation a Nelson Data System was used to record the GC data and export it in ASCII form to LOTUS.Concentrations of each target compound were adjusted for recovery and response. Odor Unit values for each compound were derived from odor thresholds and corrected concentrations, in order to develop tomato flavor profiles.
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