Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste

Abstract

Breaking methods have been shown to affect the sensory attributes of tomato paste, including volatile compounds and pectin content. This study aimed to explore the roles of interactions between pectin and aroma active compounds in the flavor release of tomato paste. Based on our results, phenethyl alcohol (PA) was one of the representative aroma active compounds and showed highly negative correlation with pectin content in tomato paste. According to ultraviolet–visible, fluorescence emission spectra and DLS analysis, PA could interact with pectin through hydrophobic and electrostatic interactions. The IGM analysis showed that van der Waals forces played a dominant role in the formation of PA-pectin complexes, which was further confirmed by 1 H NMR spectra and MD simulation. Overall, the non-covalent interaction of volatile compounds with pectin remarkably affected their release in tomato paste. These findings provide some insights into methods for improving the sensory quality of tomato paste. • Volatiles and pectin contents of tomato pastes greatly changed after processing. • PA was one of the representative aroma active compounds in tomato paste. • PA exhibited highly negative correlation with pectin content in tomato paste. • The quenching of PA fluorescence by pectin was based on a static mechanism. • Non-covalent interactions of volatile compounds with pectin affected their release.