STUDIES ON VOLATILE AROMATIC COMPOUNDSASSOCIATED WITH SPOILT TOMATOES INSOKOTO METROPOLIS, SOKOTO STATE,NIGERIA

Abstract

This study investigated the volatile organic compound (VOC) profiles
of spoiled tomatoes using gas chromatography-mass spectrometry (GCMS)
to identify potential spoilage markers. The VOC profiles of ten
spoiled tomato samples were compared to a control sample of fresh,
healthy tomato. Spoiled tomatoes exhibited distinct VOC signatures
characterized by the presence of aldehydes, alcohols, esters,
hydrocarbons, and fatty acids and their derivatives, compared to the
minimal VOC profile of the fresh tomato. Specific VOCs, such as
aldehydes (e.g., butanal-3-hydroxy, pentanal), likely originated from
lipid breakdown products and potentially contributed to off-odors.
Alcohols (e.g., 2-hexanol, 4-methyl-2-hexanol) might indicate microbial
involvement, while the presence of esters (e.g., methoxyacetic acid
octyl ester) suggested potential consequences of advanced spoilage.
Fatty acids and their derivatives (e.g., methyl esters, oleic acid) pointed
towards enzymatic breakdown of fats during spoilage. Epoxides (e.g.,
cis-2,3-dimethyloxirane) were detected in some spoiled samples,
warranting further investigation into their role in spoilage. In contrast,
the fresh tomato profile lacked these spoilage markers. This study
demonstrates the potential of VOC analysis to differentiate between
fresh and spoiled tomatoes. Identifying and quantifying specific VOCs
can lead to the development of non-invasive methods for monitoring
tomato quality during storage and transportation, minimizing food
spoilage and waste