| 摘要 |
A process for manipulating the aroma profile of tomato products comprises the steps of a) adding an enzyme with alcohol dehydrogenase activity to a plurality of tomato pieces; b) adding either a cofactor of alcohol dehydrogenase or an electron donor to the plurality of tomato pieces; and c) incubating the plurality of tomato pieces. Volatile flavor compounds such as C6 aldehydes are reduced to C6 alcohols, thereby changing the sensory attributes of tomato products. Alternatively, C6 alcohols are oxidized to C6 aldehydes by repeating process steps a to c, but replacing an electron donor with an electron acceptor. |
