SRC-TOMATOPASTE-1990 · PRIMARY
Ron G. Buttery, Roy Teranishi, Louisa C. Ling & Jean G. Turnbaugh · Journal of Agricultural and Food Chemistry
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Reviewed 2026-10-03 · corrections 0
How processing changes tomato aroma ↗
Compared with fresh tomatoes, tomato paste had (Z)-3-hexenal and hexanal more than 400 times lower and β-damascenone several-fold higher, and the compounds judged most important to its aroma included dimethyl sulfide, β-damascenone, β-ionone, 3-methylbutanal, methional and eugenol.
Tomato paste, judged from concentrations and odour thresholds; sauces add other ingredients.Permanent identifier smellbook:source:tomato-paste-volatiles-1990 · Graph record (JSON)
Dataset history In the SmellBook dataset since Strategy Phase 389.