Some volatile components of fresh tomatoes and mixtures of these components were evaluated for their contribution to fresh tomato aroma. cis‐Hex‐3‐enal was the only individual component evaluated which was rated moderately similar to the aroma of fresh tomatoes. A mixture of cis‐hex‐3‐enal, 2‐methylhept‐2‐en‐6‐one, eugenol and β‐ionone significantly improved the aroma of tomato juice prepared from foam‐mat‐dried tomato powder. Since the individual components of the mixture did not give significant improvement, the desired effect probably occurred as a result of a complex interaction among the added components and juice.
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Guadagni et al. (1972) studied this question.
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