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Drying Technology, 28: 232–239, 2010
Copyright # 2010 Taylor & Francis Group, LLC
ISSN: 0737-3937 print=1532-2300 online
DOI: 10.1080/07373930903526905
Volatile Compounds in Tomato-Based Dried Products
Narendra Narain, Mércia de Sousa Galvão, Karen Letı́cia de Santana, and
Jane de Jesus da Silveira Moreira
Laboratory of Flavor Analysis=NUCTA, Federal University of Sergipe, São Cristóvão, Brazil
The effect of drying of tomato juice and products on their
volatiles retention was evaluated. Fresh tomato juice and its two
blends—one with 5% maltodextrin and another with 5% tapioca
flour—were dried in a forced-air circulation dryer. The volatiles
retention was the highest in tomato powder prepared with 5%
maltodextrin, followed by the one prepared with the addition of
5% tapioca flour, which retained most of the sulfur compounds.
The concentrations of dimethyl sulfide, 2-ethyl furan, hydroxy-
methyl furfural, acetaldehyde, and a-terpineol increased in dried
powder and that of low-boiling-point compounds decreased over
the drying period.
Keywords Drying; Flavor; Mass spectrometry; Tomato; Volatiles
INTRODUCTION
Tomato (Lycopersicon esculentum) is an important
vegetable crop and it is cherished all over the world for
consumption as a raw vegetable or as processed products
such as juice, puree, paste, ketchup, sauce, pickles, chutney,
etc. Although these products are well commercialized,
there is still a great need to utilize excess tomato pro-
duction during harvest by cheaper processing techniques
and one of the most promising procedures is drying.
Drying is primarily applied to increase product stability
and to decrease packaging, transport, and storage costs.
However, there are many adverse effects accompanied with
drying such as physico-chemical changes in food, mainly in
color, and other heat-sensitive chemical substances, which
include degradation of pigments, loss of nutrients, loss of
volatiles responsible for the characteristic aroma of the
product, and changes associated with enzymatic and none-
nzymatic browning. Microencapsulation technology has
been applied in food processing to protect the core material
from degradation by reducing its reactivity to outside
environment such as heat, moisture, air, and light.[1]
Spray-drying encapsulation is used for the preparation of
dry stable food additives and flavors. Changes in volatile
compounds during drying of foods were reported for
Correspondence: Narendra Narain, Laboratory of Flavor
Analysis=NUCTA, Federal University of Sergipe, Jardim Rosa
Elze, CEP 49100-000, São Cristóvão SE, Brazil; E-mail:
narendra.narain@gmail.com
232
nectarines,[2] coffee,[3] rice,[4,5] pineapple,[6] and tomato.[7,8]
In general, the maximum retention of flavor in foods
occurs on rehydration of freeze-dried products, the flavor
of which resembles to fresh boiled foods.[9] In tomato,
the rate of vitamin C loss during drying of tomato halves
and pulp was studied and a mathematical model was
proposed for the reaction kinetics of ascorbic acid
degradation.[10] A study on sorption isotherms and lyco-
pene monitoring during drying of tomato pulp in several
dryers revealed the best performance of a fluidized bed
dryer for lycopene retention in dried products.[11]
Flavor in tomato products results from the combined
effect of their constituents on the taste and olfactory organs.
Aroma development in tomato is accompanied by the
maturation process, which involves many changes such as
metabolic reactions of synthesis and degradation of many
compounds, besides the complex energy transfer associated
with various phases of tomato development.[12,13] Aroma
and taste are determining factors for selection of tomatoes.
Although taste sensations are important, it is the presence
of trace amounts of volatile components that determines
much of the character to food products.[14]
The flavor retention in tomato products is of increasing
interest to consumers worldwide. Researchers are currently
assessing the role of flavor to the acceptability of cherry
tomatoes.[15] However, most of the research on flavor has
concentrated on the qualitative aspects of identification
of aroma compounds in tomato.[7] Despite their high vola-
tilities, some flavor components are retained in foodstuffs
even after dehydration. Although it is generally accepted
that volatiles retention results from entrapment of the com-
pounds by a semipermeable dry layer formed on the outer
surface during drying, it is still not clear whether this
mechanism occurs due to the direct binding or due to the
reduction in mass transfer rates.[16] It is known that flavor
in dehydrated products could be better retained by use of
maltodextrin, which retains water solubility and functions
as flavor stabilizer.[17] On the other hand, food habits of
consumers in the northeast region of Brazil involve a large
consumption of tapioca flour.[18] It was therefore the objec-
tive of this work to identify the volatile compounds present
in tomato juice and study the prominent volatiles retention
 VOLATILE COMPOUNDS IN TOMATO-BASED DRIED PRODUCTS
in tomato powder prepared using maltodextrin or tapioca
flour.
MATERIAL AND METHODS
Material
Tomatoes were purchased from a local market in the city
of Aracaju, situated in the northeast region of Brazil. The
tomatoes were transported to the laboratory in the Federal
University of Sergipe in small cardboard boxes and did not
have any application whatsoever of inhibitor or accelerator
for the control of maturation. Ripe tomatoes, free from any
apparent skin damage, were selected for analysis. The organic
solvents and authentic standard flavor compounds used in
volatiles identification were of pure grade (purity >97.7%)
of Merck and Sigma=Aldrich companies located at Rio de
Janeiro and São Paulo, respectively.
Methods
Preparation of Tomato Powder
After washing the ripe tomatoes with chlorinated water
(70 ppm of available chlorine), tomatoes were blanched in
boiling water for 10 s to facilitate the removal of skin and
hence the extraction of juice. The juice was obtained in a
small-scale fruit extractor wherein skin, seeds, and long fibers
were removed. The juice thus collected was further filtered
through anhydrous sodium sulphate and dried initially under
vacuum in a rotary evaporator for about 2 h to a final volume
of 30% of the fresh juice. The concentrated juice was dried in a
cabinet dryer (Model 170, Fabbe-Primar, São Paulo)
equipped with forced air circulation. Two other products
using concentrated tomato juice mixed with 5% maltodextrin
or 5% tapioca flour were also elaborated. The selection of this
concentration (5%) was based on their maximum concen-
tration, which resulted in uniform distribution of these com-
pounds in the concentrated juice, without presenting any
clogging or agglomerating effects. The concentrated juice
was uniformly spread in thin layer form in three trays. For
the drying study, the initial temperatures were varied (40,
60, and 80
C) and final optimum drying conditions were
established at temperature of 60
C, relative humidity of
25%, and linear air velocity of 5 m=min. The main criterion
for selection of 60
C for drying was that it resulted in better
quality product with more appealing color. Higher drying
temperature (80
C) resulted in dark powder, whereas lower
temperature resulted in extremely slow drying. The dryer
was adjusted to operate with low air circulation to avoid
any carrying over of small fine particles of the powder.
Samples were withdrawn during drying of tomato powder
at intervals of 10 min for the total drying period of 140 min
and analyzed for the presence of volatile constituents.
Volatiles Isolation
The volatile compounds were extracted using Likens and
Nickerson’s[19] apparatus, which applies the simultaneous
233
distillation and extraction technique. After being washed
with distilled water, tomatoes were cooled to 2
C. The skin
and kernel were separated manually by using a stainless steel
knife and the pulp macerated. The extraction conditions
were initially optimized by varying the parameters such as
pulp weight (100, 150, 200 g), volume of water used for
dilution (100, 150, 200, 250, 300 mL), solvent (hexane or a
mixture of pentane and ethyl ether), and extraction period
(40, 50, 60, 70, 80 min) with the objective to separate a large
number of compounds on chromatographic analyses. The
volatile extracts were finally obtained at optimized
conditions by using 100 g of juice diluted with 200 mL of
distilled water and extraction performed with 20 mL of
pentane-ethyl ether (2:1) for 30 min. However, the samples
withdrawn during drying were diluted with 500 mL of
distilled water. The extracts thus obtained were concentrated
to a final volume of 0.3 mL under the flow of nitrogen gas.[14]
High-Resolution Gas Chromatography=Mass
Spectrometry
A combined system of a gas chromatograph (Varian GC
3800, Varian Associates, CA, USA) coupled with a mass
spectrometer (MS; Saturn 2000 R, Varian Associates, CA,
USA) and the workstation was used. Two microliters of
the concentrated volatile extract was injected in the
column in a split (1:50) mode. Capillary GC investigations
were carried out on a 30 m (length)  0.25 mm (internal
diameter) innophase bondable polyethylene glycol polar
capillary column (HP-INNOWax; 0.25 mm film thickness;
Hewlett Packard, Inc., Palo Alto, CA). The other GC-MS
analytical conditions were as described earlier.[14]
Compounds Identification
The linear retention index (RI) values for unknowns
were determined based on retention time data obtained
by analyzing a series of normal alkanes (C8–C21). Volatile
components were positively identified by matching their
RI values and mass spectra with those of standards, also
run under identical chromatographic conditions in the
laboratory.
RESULTS AND DISCUSSION
Table 1 lists the volatile compounds identified in the
fresh tomato juice, dehydrated tomato powder, and tomato
powder prepared with the addition of either 5% maltodex-
trin or 5% tapioca flour. The data show the peak area
percentage values for various compounds identified. It is
observed that some compounds have the superscript letter
b, which signifies that the compound was tentatively ident-
ified because there was no pure standard compound that
could be run under the identical analytical conditions.
Thus the identification was considered tentative when it
was based mainly on matching an unknown mass spectrum
with a spectrum available on the National Institute of
234 NARAIN ET AL.

TABLE 1
Volatile compounds identified in tomato juice and dried tomato powders
Tomato powder
Number Compound Fresh tomato juice Juice Juice þ maltodextrin Juice þ tapioca flour
1 Acetaldehydea 1.22 2.37 1.68 2.39
2 Ethyl acetatea 5.66 0.32 2.45 1.68
3 2-Methyl furana 0.23 X ND 0.34
4 Methanola 0.32 0.01 0.33 0.03
5 3-Methyl butanala X ND X 0.40
6 Dimethyl sulfidea ND 2.58 5.74 7.37
7 Isopropyl acetatea X ND X X
8 1-Propanola X ND X X
9 3-Methyl-2-butanonea X X X ND
10 2-Propanola X ND ND ND
11 Ethanola 1.33 0.42 0.56 0.05
12 2-Ethyl furana 0.66 5.23 4.71 7.17
13 Propyl acetatea X ND X ND
14 Pentanala X ND X ND
15 Methyl butyratea X ND ND ND
16 2-Pentanonea 6.86 5.12 2.89 4.76
17 4-Methyl-2-pentanonea X X X
18 3-Methyl-2-pentanonea X X
19 2-Methyl-2-butanola X ND ND X
20 3-Methyl butyric acida 2.15 4.86 4.12 4.28
21 Hexanala 6.12 4.12 8.65 7.43
22 2-Butanola 0.87 0.01 X X
23 a-Pinenea 0.45 0.01 ND 0.05
24 1-Butanola 8.32 5.32 4.74 6.79
25 Butyl acetatea 0.01 0.06 0.96 0.01
26 2-Hexanonea X ND X X
27 Diethyl disulfidea ND 0.82 0.43 0.98
28 2-Methylthiophenea ND ND X X
29 3-Methyl-2-butanola 2.98 X X ND
30 3-Pentanola ND ND X X
31 1-Penten-3-onea X ND ND ND
32 4-Heptanonea X X ND ND
33 3-Methyl-2-buten-1-olb 1.62 ND 1.45 X
34 3-Methyl-1-penten-3-ola X X X X
35 (E)-2-Pentenala X ND X ND
36 4-Penten-2-ola 2.31 X 1.35 X
37 1-Hexen-3-ola X X X X
38 5-Methyl-2-hexanonea 4.79 ND 4.06 ND
39 3-Heptanonea X X X X
40 2-Methyl-3-pentanola X ND ND ND
41 Propyl propanoatea X ND X X
42 Amyl acetatea X ND ND ND
43 3-Penten-2-ola X ND X X
44 Heptanala 2.65 0.67 3.12 1.68
45 Methyl hexanoatea X ND ND X
46 (E)-Hex-2-enala 0.56 0.22 0.15 0.68
(Continued )
 VOLATILE COMPOUNDS IN TOMATO-BASED DRIED PRODUCTS 235

TABLE 1
Continued
Tomato powder
Number Compound Fresh tomato juice Juice Juice þ maltodextrin Juice þ tapioca flour
47 3-Methyl-2-pentanola X ND X ND
48 2-Methyl-1-butanola X ND X X
49 b-Phellandrenea 0.03 0.01 0.43 0.01
50 2-Hexanola ND ND X X
51 c-Terpineola 2.79 0.32 1.02 ND
52 (Z)-3-Hexenala 0.52 X X X
53 (Z)-4-Heptenala X X X X
54 Styrenea X ND X X
55 1-Pentanola 0.05 0.03 0.08 0.53
56 Hexyl acetatea X ND X X
57 Butyl sulfideb X X X X
58 2-Octanonea X ND ND X
59 Methyl heptanoatea X X X X
60 4-Penten-1-ola ND 0.02 0.04 X
61 Hexanola 5.23 3.42 5.93 4.18
62 (E)-2-Heptenala X ND X X
63 6-Methyl-5-hepten-2-onea X X X X
64 (Z)-3-Hexenyl acetatea X ND X X
65 (E)-2-Octenala 0.32 ND 0.22 X
66 3-Nonanonea 0.06 0.28 0.41 0.21
67 (E)-3-Hexen-1-ola 0.56 0.68 0.45 X
68 (E,E)-2,4-Heptadienalb X 0.01 X 0.04
69 2-Ethyl-1-hexanola 0.01 X X ND
70 3-Octanola X ND 0.01 X
71 (Z)-3-Hexenala 6.05 3.41 5.25 3.12
72 2-Acetylthiazoleb X ND X 1.39
73 2-Butoxy-ethanolb X 2.96 ND 0.65
74 2,6-Dimethyl-5-heptenalb X ND X X
75 (E)-4-Hexen-1-ola 0.03 0.01 0.06 0.12
76 2-Octanola X ND X ND
77 (E)-linalool oxidea 0.06 0.05 0.01 X
78 Ethyl caprylatea X X X X
79 1-Octen-3-ola 0.09 0.03 0.05 0.42
80 Pentyl butanoatea X ND ND ND
81 (E)-2-Nonenala 0.03 0.01 X 0.03
82 Furfurala 0.43 0.73 0.49 0.78
83 Geraniala X X X X
84 2-Decanonea X X X X
85 (E,E)-2,4-Octadienalb X X ND ND
86 2-Acetyl furana 0.03 0.75 0.23 X
87 6-Undecanonea X ND X X
88 Benzaldehydea 1.23 0.42 1.89 0.37
89 Linaloola 4.23 3.10 4.54 2.12
90 2-Undecanonea X ND ND ND
91 5-Hydroxymethylfurfurala 2.16 7.85 4.32 9.12
92 1,2-Propane-diola ND ND X X
(Continued )
236 NARAIN ET AL.

TABLE 1
Continued
Tomato powder
Number Compound Fresh tomato juice Juice Juice þ maltodextrin Juice þ tapioca flour
93 Acetophenonea X X X X
94 Neralb 0.29 0.57 0.89 0.31
95 b-Damascenoneb 0.04 0.23 0.12 0.11
96 a-Terpineola 2.52 5.89 7.27 6.53
97 2,4-Decadienala X X X X
98 Benzyl acetatea X 1.79 X
99 Decanola X ND X X
100 4-Methylacetophenonea X 1.08 ND ND
101 a-Iononea 0.59 1.09 0.24 1.84
102 2-Decenala X ND ND ND
103 Geranyl butanoatea 12.46 7.86 10.53 8.48
104 b-Iononea 0.23 0.11 X 0.33
105 Geranyl acetonea 0.32 0.67 0.23 0.75
106 Methyl salicylatea 0.04 ND X X
107 Eugenola 5.55 2.82 5.43 5.83
a
Identified positively based on retention index data and spectrum verification from the NIST mass library or literature[11,14] along
with the standards run under identical analytical conditions.
b
Identified tentatively based on retention index data and spectrum verification from the NIST mass library or literature.[11,14]
X: signifies that the compound was identified but its concentration was lower than 0.01% area in the chromatogram.
ND: Not detected.

Standards and Technology mass spectral data system or
the literature.[20–22]
In a typical chromatogram analyzed for the volatile
extracts obtained from tomato powder and fresh tomato
juice, 107 components were separated, out of which, 98
compounds were positively identified and 9 tentatively
identified. In the list of all volatile compounds identified
either in tomato juice or dehydrated tomato powders, 10
compounds were not present in tomato juice, which could
be generated due to the chemical reactions involved with
the processing of tomato powder. Qualitatively 40 com-
pounds in tomato powder, 16 in tomato powder prepared
with the addition of 5% maltodextrin, and 23 in tomato
powder prepared with the addition of 5% tapioca flour in
the list of compounds originally present in fresh tomato
juice were not present. Quantitatively, the total volatiles
retentions in dried products based on fresh tomato juice
were 78.34, 97.53, and 93.36% for tomato powder prepared
without any addition, tomato powder prepared with the
addition of 5% maltodextrin, and tomato powder prepared
with the addition of 5% tapioca flour, respectively. These
figures prove that the volatiles retention was high in tomato
powder prepared with the addition of either maltodextrin
or tapioca flour. The use of these substances resulted in
flavor stability during the drying process.
The main volatile compounds identified in tomato and
dried products were dimethyl sulfide, 3-hexanol, ethanol,
butanol, 2-pentanone, geranyl butanoate, 5-methyl 2
hexanone, heptanal, hexanol, eugenol, linalool, (Z)-3-
hexenal, a-terpineol, 5-hydroxymethyl furfural, geranyl
acetone, and acetophenone. Buttery et al.[23] reported the
presence of tomato aroma characteristic compounds as
(Z)-3-hexanal, (Z)-3-hexanol, hexanal, 1-penten-3-one,
3-methyl butanal, (E)-2-hexenal, 6-methyl-5-hepten-2-one,
methyl salicylate, 2-isobutylthiazole, and b-ionone. Most
of these compounds were identified in the fresh tomato
juice. The quantitative data presented in Table 1 show
changes in several compounds belonging to saturated and
unsaturated C6 alcohols, aldehydes, esters, and ketones
that changed during the drying of tomato powders. Servili
et al.[24] selected pentanal, 2,4-hexadienal, (E)-2-octenal,
neral, geranial, 2,4-decadienal, and b-ionone as markers
for fresh tomato flavor and 2-methyl furan and 2,4-
nonadienal for cooked flavor notes but no odor threshold
impact of these compounds was reported. In this work,
pentanal, geranial, 2,4-decadienal were present in
extremely low concentrations in fresh tomato juice,
whereas (E)-2-octenal, neral, and b-ionone were found in
relatively higher concentrations (Table 1). The aroma
impact of sulfur compounds in food products is well
 VOLATILE COMPOUNDS IN TOMATO-BASED DRIED PRODUCTS
known. Generally these compounds possess low odor
thresholds; for example, dimethyl sulfide is reported to
possess 0.3 ppb odor threshold in water.[8] There was an
increase in concentrations of dimethyl sulfide, 2-ethyl
furan, diethyl sulfide, and 2-acetyl furan in dried tomato
powders, which could characterize for the sulfury note
in dried products (Table 1). Dimethyl sulfide and
3-methylthio propanal were reported to increase signifi-
cantly in heated tomato products.[23] Although we found
the presence of 2-methyl thiophene in tomato powder
prepared with the addition of maltodextrin as well as
with tapioca powder, we did not find the presence of
3-methylthio propanal in any of the tomato products in
this study.
Among the three products (tomato powder from fresh
juice, tomato juice with the addition of 5% maltodextrin
added, and tomato juice with the addition of 5% tapioca
flour) prepared from tomato juice, volatile compounds
concentrations of water, methanol, and ethanol were mon-
itored during drying period because these compounds are
polar, toxic, and aroma specific, respectively. Figures 1,
2, and 3 show the drying behavior of the three products.
Higher retention of water was observed compared to etha-
nol and methanol in all products; however, there was a very
small difference in the volatiles retention between ethanol
and methanol. Higher volatiles retentions of these com-
pounds were observed in the dried tomato powders
prepared with the addition of maltodextrin and tapioca
flour. It is possible that interactions between alcohols and
solids could be responsible for higher retention of these
more volatile compounds. In microencapsulation of food
ingredients, one of the typical shell materials used is malto-
dextrin. Shiga et al. prepared flavor-inclusion powder by a
spray-drying technique using a combined encapsulation
method of inclusion of b-cyclodextrin emulsified by gum
arabic where D-limonene and ethyl hexanoate were used
as model flavors.[25] It was reported that flavor retention
during spray drying increased due to the blending of gum
arabic and b-cyclodextrin in the feed liquid. The flavors
release were manipulated by blending of maltodextrin in
FIG. 1. Volatiles retention in tomato juice during drying.
237
FIG. 2. Volatiles retention in tomato juice þ5% maltodextrin during
drying.
the feed liquid. Although in this work maltodextrin was
added directly in the concentrated tomato juice, it could
be concluded that its film-forming property could have
contributed to the volatiles retention in dried powders.
In order to study the volatile profile changes during
drying of tomato juice, certain markers such as dimethyl
sulfide, 2-ethyl furan, 1-hexanol, 5-hydroxymethyl furfural
(5-HMF), a-terpineol, and acetaldehyde were selected.
Dimethyl sulfide and 2-ethyl furan were selected for their
sulfur note in tomato flavor; 1-hexanol for its fatty and fru-
ity odor, 5-HMF for its formation during drying basically
due to Maillard reaction, a-terpineol for its delicate floral
and sweet note, and acetaldehyde for its ethereal and
nauseating odor. The concentrations of these compounds
were monitored over drying period at an interval of
10 min. The curves from the data obtained are presented
in Figs. 4–7. The concentrations of dimethyl sulfide and
2-ethyl furan increased with drying and the dried tomato
powder contained 11.8 and 7.6 mg=kg, respectively. These
compounds are known to possess strong sulfur aroma
notes. Linalool, 5-HMF, and a-terpineol concentrations
also increased in the dried tomato powder. The aroma attri-
bute of dried tomato powder when rehydrated was found to
be characteristic of tomato flavor although quite mild.
FIG. 3. Volatiles retention in tomato juice þ5% tapioca flour during
drying.
238 NARAIN ET AL.
FIG. 4. Changes in volatile concentration of ethanol and geranyl
butanoate during drying of tomato powder.
FIG. 5. Changes in volatile concentration of a-terpineol and acetalde-
hyde during drying of tomato powder.
FIG. 6. Changes in volatile concentration of 5-HMF and linalool during
drying of tomato powder.
FIG. 7. Changes in volatile concentration of dimethyl sulfide, 2-ethyl
furan, and 1-hexanol during drying of tomato powder.
During drying, loss of compounds with low boiling point
occurred. Heat-labile compounds were degraded and other
compounds were formed in dried products. Hydroxymethyl
furfural increased, which indicated severe heat damage and
may be a result of nonenzymatic browning of tomato.
Among the factors that could affect the volatiles retention,
the more important ones could be the initial concentration
of solids and volatile components, film-forming ability of
solids, and extent of interactions between solids and
volatiles.
CONCLUSIONS
This work reports the volatile profile of tomato juice
and the dried powders prepared with the addition of 5%
maltodextrin or of tapioca flour. The main volatile
compounds identified in tomato and dried products were
dimethyl sulfide, 3-hexanol, ethanol, butanol, 2-pentanone,
geranyl butanoate, 5-methyl 2 hexanone, heptanal, hexanol,
eugenol, linalool, (Z)-3-hexenal, a-terpineol, 5-hydroxy-
methyl furfural, geranyl acetone, and acetophenone. The
concentrations of dimethyl sulfide, 2-ethyl furan, hydroxy-
methyl furfural, acetaldehyde, and a-terpineol increased
in dried powder and those of low-boiling-point com-
pounds decreased over the drying period. Higher volatiles
retentions of the main compounds were observed in
the dried tomato powder prepared with the addition of
maltodextrin and tapioca flour.
ACKNOWLEDGMENTS
The principal author thanks the Conselho Nacional de
Desenvolvimento Cientifico e Tecnologico (CNPq), Brazil,
for awarding a fellowship.
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