Authors: John Carriglio, Dr. Paul Sarnoski
Faculty Mentor: Dr. Paul Sarnoski
College: College of Agricultural and Life Sciences
Cull tomatoes were analyzed for flavor volatiles and microbial load within three thermal treatments, and then compared to previous research on commercial Roma tomatoes. Fresh, hot broken, and typically pasteurized juices were compared within these parameters. Hot breaking (to inactivate degradative tomato enzymes) was performed at 86 ˚C for 3.5 minutes, and typical pasteurization was performed at 73 ˚C for 30 seconds. Fifteen flavor volatiles were chosen for comparison, with taste characteristics including cooked, green, and fruity. To extract volatile compounds, a purge and trap (PT) was used with Gas Chromatography/Mass Spectrometry (GC) analysis. Statistical analysis of differences within cull treatments was performed using one-way ANOVA coupled with Tukey HSD test for mean separation. While microbes were detectable in all pure juice treatments, no bacterial growth was detected when calcium chloride was added to the juices. This research, coupled with additional research in GC and sensory analysis, could determine whether cull tomatoes are viable for industrial juicing.