{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,9]],"date-time":"2026-07-09T04:17:44Z","timestamp":1783570664585,"version":"3.55.0"},"reference-count":41,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2022,5,19]],"date-time":"2022-05-19T00:00:00Z","timestamp":1652918400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,6]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>Cooked off\u2010flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off\u2010flavor compounds, gas chromatography\u2013mass spectrometry\u2013olfactometry (GC\u2010MS\u2010O), aroma extract dilution analysis (AEDA), gas chromatography\u2013mass spectrometry (GC\u2010MS), and odor activity value (OAV) calculation were applied simultaneously. The results showed that there were 17 aroma\u2010active compounds in tomato juice samples. Among them, three newly formed sulfur\u2010containing compounds (dimethyl sulfide, dimethyl trisulfide, and methional) and 1\u2010octen\u20103\u2010one, which exhibited cooked corn\/potato, onion, and mushroom odor, were proved to be responsible for the cooked off\u2010flavor in heat\u2010treated tomato juice (HTJ) by omission experiments and electronic nose analysis. The three newly formed sulfur\u2010containing compounds were further confirmed to be the key compounds responsible for the cooked off\u2010flavor in four different tomato cultivars that were commonly consumed in the market.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Tomato is one of the most popular vegetables in the world and tomato juice is an important part of the tomato industry. However, the cooked off\u2010flavor of tomato juice after sterilization severely restricts its industrial development. This study analyzed and compared the changes of aroma compounds before and after sterilization, and identified and confirmed the major off\u2010flavor components. This work could provide fundamental information for the prevention of cooked off\u2010flavor.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16168","type":"journal-article","created":{"date-parts":[[2022,5,20]],"date-time":"2022-05-20T01:11:51Z","timestamp":1653009111000},"page":"2515-2526","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Identification and confirmation of key compounds causing cooked off\u2010flavor in heat\u2010treated tomato juice"],"prefix":"10.1111","volume":"87","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1465-7874","authenticated-orcid":false,"given":"Yuanyuan","family":"Liu","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2109-8663","authenticated-orcid":false,"given":"Cheng","family":"Yang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qun","family":"Wang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Shihezi University  Shihezi Xinjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lianfu","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi Jiangsu China"},{"name":"College of Food Shihezi University  Shihezi Xinjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2022,5,19]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125282"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0308\u20108146(02)00424\u20107"},{"key":"e_1_2_8_4_1","doi-asserted-by":"crossref","unstructured":"Babushok V. 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