Studies on Volatile Aromatic Compounds Associated with Spoilt Tomatoes in Sokoto Metropolis, Sokoto State, Nigeria

Abstract

This study used GC-MS to analyze the VOC profiles of spoiled tomatoes, identifying potential spoilage markers. Spoiled tomatoes  exhibited distinct VOC signatures, including aldehydes, alcohols, esters, hydrocarbons, and fatty acids, which were minimal or absent in  fresh tomatoes. These VOCs likely originated from lipid breakdown, microbial involvement, and enzymatic fat breakdown. Quantifying  these VOCs could lead to non-invasive methods for monitoring tomato quality, reducing food spoilage and waste. Specific VOCs, such as  aldehydes (e.g., butanal-3-hydroxy, pentanal), likely originated from lipid breakdown products and potentially contributed to offodors.  Alcohols (e.g., 2-hexanol, 4-methyl-2-hexanol) might indicate microbial involvement, while the presence of esters (e.g., methoxyacetic acid octyl ester) suggested potential consequences of advanced spoilage. Fatty acids and their derivatives (e.g., methyl esters, oleic acid)  pointed towards enzymatic breakdown of fats during spoilage. Epoxides (e.g., cis2,3-dimethyloxirane) were detected in some spoiled  samples, warranting further investigation.