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University of Florida Thesis Or Dissertation Formatting DEVELOPING HIGH FLAVOR QUALITY PROCESSED TOMATO PRODUCTS By YAOZHOU ZHU A DISSERTATION PRESENTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY UNIVERSITY OF FLORIDA 2016 © 2016 Yaozhou Zhu To my family and faculty advisors for their constant support and encouragement, especially my late grandfathers, who taught me how good fresh garden fruits and vegetables can taste ACKNOWLEDGMENTS I would like to express my utmost gratitude to my committee chair, Dr. Paul J. Sarnoski for the tremendous amount of time he has given me throughout this research and his invaluable assistance with all the difficulties I have encountered along the way. I would like to thank Dr. Charles Sims, Dr. Lisa House, Dr. Maurice Marshall and Dr. Harry Klee for spending precious time to help me build my career and providing useful suggestions about my research whenever I needed it. Your guidance and advice will stay with me for many years to come. I also appreciate the support I received from Dr. Renee Goodrich-Schneider, Dr. Keith Schneider and Dr. George Baker, whose office doors were always open for me. The faculty members in the Food Science and Human Nutrition Department at UF have also played a crucial role in my academic career. I am particularly thankful to Dr. Asli Odabasi Kirli, Dr. Harry Sitren, Dr. Susan Percival, Dr. Jesse Gregory, Dr. Anita Wright, Dr. Liwei Gu and Dr. Michelle Danyluk. I would like to acknowledge Dr. Denise Tieman, Ms. Sara Marshall, Ms. Bridget Stokes, Dr. Yavuz Yagiz, and Ms. Isabella Goddoy for patiently assisting me with tomato harvest and laboratory techniques, Mr. Andres Hincapie for the survey and Mr. Nathan Mechulan, Mr. Kaipeng Xu, Mr. Changjie Xu, Ms. Natalia Bedoya, and Mr. Stephen Koltun for their help on tomato processing. Special thanks go to Ms. Marrianne Mongone, Ms. Mary Spitzer, Ms. Shelia Parker-Hall, Mr. Herschel Johnson, Ms. Jenna Grogan, Ms. Mindy Edwards and Ms. Julie Barber for their help with the seemingly endless forms and paperwork associated with graduate school. My colleagues Taylor Dole, Kelly Brown, Michael Torti, La’Oshiaa Reed and Jing Bai made my lab life joyful. Thanks are also due to Dr. Changqi Xiu, Dr. 4 Meng Shen, Dr. Kayla Ou, Dr. Changmou Xu and Dr. Lu Zhao for their helpful insights related to this field of research. I am especially thankful and indebted to my family, who have given me so much support and love over the years. In particular, I would like to thank my parents, my husband Haomiao Fan and my in-laws for the solid foundation they have provided throughout; it is only as a result of their invaluable advice and constant encouragement that I have been able to successfully achieve my goals. Lastly, I would like to thank my friends, who have played a crucial role in my happiness throughout this research and my life here in Gainesville, Tallahassee, and Shanghai. 5 TABLE OF CONTENTS page ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 9 LIST OF FIGURES ........................................................................................................ 11 ABSTRACT ................................................................................................................... 12 CHAPTER 1 INTRODUCTION .................................................................................................... 14 2 LITERATURE REVIEW .......................................................................................... 16 Tomato Varieties and Common Uses ..................................................................... 16 What Is Garden Gem?...................................................................................... 18 Tomato Products .............................................................................................. 19 Factors Affecting Tomato Flavor ............................................................................. 22 Environmental and Seasonal Effects on Tomato Flavor ................................... 22 Effect of Processing on Tomato Flavor ............................................................ 23 Flavor, Volatiles and Instrumental Analysis ............................................................ 28 Flavor Isolation ....................................................................................................... 30 Flavor Identification ................................................................................................. 34 Bound Volatiles ....................................................................................................... 38 Consumer Acceptance of Food Products ............................................................... 41 Consumer Perceptions of Tomatoes ................................................................ 41 Processed Product Acceptability ...................................................................... 43 Exploring Palatability and Willingness to Pay for Fruit Products ....................... 44 3 SENSORY AND CHEMICAL CHARACTERISTICS OF TOMATO JUICE .............. 53 Abstract ................................................................................................................... 53 Background Information and Objectives ................................................................. 54 Materials and Methods............................................................................................ 56 Tomatoes ......................................................................................................... 56 Juice Processing .............................................................................................. 56 Fresh Juice Production ..................................................................................... 56 Flavor Isolation ................................................................................................. 57 Identification and Quantification ....................................................................... 57 Sensory Analysis .............................................................................................. 58 Chemical Analysis ............................................................................................ 59 Statistics ........................................................................................................... 59 Results and Discussion........................................................................................... 60 Chemical Analysis of the Products ................................................................... 60 6 Sensory Analysis Results ................................................................................. 62 Correlations between Overall Liking and Sensory, Chemical and Flavor Compounds for Processed Juice .................................................................. 63 Volatile Metabolites Identified using Different Columns .................................... 65 Volatile Metabolites of Fresh Tomato Cultivars ................................................ 66 Volatile Metabolites of Garden Gem, Roma and Commercial Juice ................. 67 Seasonal Effect for Garden Gem, Roma and Commercial Juice ...................... 69 Summary ................................................................................................................ 70 4 CONSUMER PERCEPTIONS OF TOMATO JUICE ............................................... 83 Background Information and Objectives ................................................................. 83 Materials and Methods............................................................................................ 85 Tomatoes ......................................................................................................... 85 Juice Processing .............................................................................................. 85 Sensory Analysis Survey .................................................................................. 85 Online Survey ................................................................................................... 87 Choice Experiment ........................................................................................... 88 Models and Statistics ....................................................................................... 89 Group Segmentation ........................................................................................ 91 Results and Discussion........................................................................................... 91 Sensory Analysis Demographic and Opinion ................................................... 91 Panelists’ Willingness to Pay ............................................................................ 94 Online Survey Demographic and Opinions....................................................... 95 Tomato Juice Consumption and Purchasing Opinions ..................................... 96 Survey Willingness to Pay ................................................................................ 98 Summary ................................................................................................................ 99 5 TOMATO ESSENCE CREATION AND CHARACTERIZATION ........................... 113 Abstract ................................................................................................................
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