Process for the manipulation of profile of aroma of tomato products, tomato product and.

摘要

Process for the manipulation of profile of aroma of tomato products, and.The product of Tomato "procedure for handling of the profile of aroma of tomato products contains the steps of (a) adding an enzyme with activity of alcohol dehydrogenase to a plurality of bitS of tomato; (b) adding or a co factor of alcohol dehydrogenase or a donor of electrons to the plurality of pieces of tomato, and (c) incubating the plurality of pieces of tomato.Volatile aromatic compounds such as aldehydes C6 are reduced to C6 alcohols, thereby changing the sensory attributes of tomato products.Alternatively, C6 alcohols are oxidized to aldehydes C6 by repetition of the process steps (a) to (c), but replacing a donor of electrons by a receiver of electrons.