Abstract
ABSTRACTTomato flavor from a heat pump dehumidifier dryer was characterized and compared to fresh and freeze-dried tomato samples for the retention of fresh flavor compounds. The monitored quality parameters were nonvolatile, volatile, and odor intensity. There were no differences in nonvolatile profiles; however, significant changes in key odor-impact volatiles were observed. Commercial spray-dried tomato was also evaluated to examine thermally induced volatile changes. The volatile and sensory profiles of heat pump dried tomato were comparable to freeze-dried tomato, with good retention of fresh aroma. In contrast, loss of compounds contributing to fresh green aroma ((E)-2-hexenal, 1-penten-3-one, 1-hexanol) and presence of heat-induced compounds (dimethyl sulfide, furfural, pyrrole derivatives) were detected in the spray-dried tomato.
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