Investigation on volatile profile, lipid fraction degradation and antioxidant content of tomato-based pâtés as a function of ingredient formulation

Various studies are present in literature about the nutritional and sensorial characteristics of preserved tomato products and minimally processed products. To the best of our knowledge, there are no data in literature concerning the tomato-based pâtés, suitable as seasoning for pasta, salads and sandwiches. The aim of this work was to characterize two types of tomato-based pâtés in terms of volatile compounds profile, lipid fraction degradation and antioxidant contents as a function of the ingredient formulation. The tomato-based pâtés showed a different aromatic profile, with particular reference to volatile compounds deriving from the raw materials and lipid autoxidation. Significant differences were also observed for the oxidative and hydrolytic degradation level of the lipid fraction, as well as total phenols and flavonoids content. The differences observed were linked to the ingredient formulation used. In particular, the addition of minced mushrooms, chilli and parsley involved a development of terpenic volatile compounds, while when extra virgin olive oil was used significantly higher percent contents of aldehydes and ketones were found, as well as a minor oxidative degradation of lipid fraction. Also total phenols and flavonoids content were influenced by the ingredient formulation, while no differences were observed for the lycopene content.