ABSTRACT
Besides appearance, the consumer pays more and more attention to flavor when purchasing vegetables. On the example of tomatoes and radishes, it was investigated to which changes sensory attributes and flavor influencing contents are subjected during a short storage period under conditions as are usual on the market and in households. Twelve sensory descriptive attributes in odor, flavor and aftertaste changed in four and seven days stored red harvested tomatoes (air temperature 20°C, relative air humidity 55%), these were determined by a trained panel. Furthermore, the titratable acids and 10 odor active aroma volatiles (hexanal, (E)-2-heptenal, (E,E)-2,4 decadienal, geranylacetone, 6-methyl-5-hepten-2-one, 3-methylbutanal, 3-methylbutanol, l-nitro-3-methylbutane, 2-isobutylthiazole and methyl salicylate) changed significantly. Correlations were found between these flavor compounds and the sensory attributes moldy, spoiled sweetish, tomato-like, sweet, sour and intensive. Even seven days stored tomatoes were accepted by consumers in their general impression. Four days stored radishes showed significant changes in 20 sensory attributes out of 52 investigated attributes in appearance, mouthfeel, odor, flavor and aftertaste, notwithstanding high air humidity (relative air humidity of over 95%, air temperature 18°C). Furthermore, there was a significant decline in sugars and in three alkenylglucosinolates, especially in the main glucosinolate glucoraphasatin. Correlations were found between these flavor compounds and the sensory attributes pungent, intensive and moldy.
