Evaluation of volatile and non-volatile taste and flavour compounds of some Italian tomato cultivars throughout processing

The world tomato industry needs innovation and quality. Nowadays, consumers' demands have changed in the direction of higher-quality content, products more linked to lifestyles, healthy content, freshness, servings and environment. Italian food products, in particular, are admired in the entire world for their high, "premium" quality, and their good taste. The aim of this work was to evaluate the interactions between volatile and non-volatile multiple component molecules of processing tomato cultivars in order to characterize the profile of fresh tomato fruits and their processed products to build a complete database of flavour and taste. Through the application of an experimental design with four Italian tomato cultivars, grown in randomized test plots, the main volatile and non-volatile compounds were assessed before and after processing in order to compare the chemical profiles of both the raw material and the processed tomato passata to evaluate the changes that occurred.