Changes of Flavor Components and Lipid Contents in Tomato Fruits during Storage : Changes of Lipid Condents and Its Correlation with Flavor Components

감압저장중 Tomato 과실의 향기 및 지질성분의 변화 -저장중 지질성분의 변화와 향기성분과의 상관관계-

  • Sohn, Tae-Hwa (Department of Food Technology, Kyungpook National University) ;
  • Cheon, Seong-Ho (Department of Food Technology, Kyungpook National University) ;
  • Choi, Sang-Won (Department of Food Technology, Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Technology, Kyungpook National University) ;
  • Chung, Shin-Kyo (Department of Food Technology, Kyungpook National University)
  • 손태화 (경북대학교 식품공학과) ;
  • 천성호 (경북대학교 식품공학과) ;
  • 최상원 (경북대학교 식품공학과) ;
  • 문광덕 (경북대학교 식품공학과) ;
  • 정신교 (경북대학교 식품공학과)
  • Published : 1988.02.01


Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at $25^{\circ}C$ and those in neutrallipid at $15^{\circ}C$ were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.