Volatile Compounds in Tomato-Based Dried Products

The effect of drying of tomato juice and products on their volatiles retention was evaluated. Fresh tomato juice and its two blends—one with 5% maltodextrin and another with 5% tapioca flour—were dried in a forced-air circulation dryer. The volatiles retention was the highest in tomato powder prepared with 5% maltodextrin, followed by the one prepared with the addition of 5% tapioca flour, which retained most of the sulfur compounds. The concentrations of dimethyl sulfide, 2-ethyl furan, hydroxymethyl furfural, acetaldehyde, and α-terpineol increased in dried powder and that of low-boiling-point compounds decreased over the drying period.