Tomato volatiles present in essential oils obtained by steam distillation–continuous extraction and by head‐space condensation were identified and evaluated organoleptically. Flavour quality of different samples of fresh tomatoes, evaluated by a panel, could be related to the occurrence and concentration of n‐hexanal, trans ‐2‐hexenal, cis ‐3‐hexen‐1‐ol, 2‐isobutylthiazole and some unidentified compounds in the head space condensation essential oil.
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Dirinck et al. (1976) studied this question.
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