AI Article Synopsis
- Selected ion flow tube mass spectrometry (SIFT-MS) and ion chromatography (IC) were used to analyze volatile and nonvolatile compounds in canned tomatoes and their can linings before and after retorting.
- The study involved sealing diced Roma tomatoes in tinplated cans, retorting them at high temperature, and storing them to examine changes in compound migration.
- Results indicated that thermal degradation in the tomatoes produced gases like dimethyl sulfide, while significant increases in iron and tin migration from the can were detected, attributed to interactions with acids and electrolytes.
Article Abstract
Selected ion flow tube mass spectrometry (SIFT-MS) and ion chromatography (IC) were used to investigate the presence of volatile and nonvolatile compounds in canned tomatoes and in the polymeric lining before and after retorting the cans. This allowed us to observe if these compounds contributed to corrosion and the migration of iron and tin compounds from the cans to the tomatoes. Diced Roma tomatoes and other simulant treatment groups were sealed in two-piece tinplated cans (controls in glass jars), retorted at 121℃ for 30 min, then stored at 49℃ for 50 days. Results showed that thermal degradation of amino acids in the tomatoes gave rise to volatile methyl sulfides and nonvolatile nitrogenous compounds which were subsequently sorbed by the can lining. SIFT-MS showed a 20-fold increase in dimethyl sulfide concentration. Inductively coupled plasma (ICP-MS) results showed fourfold and 16-fold increases in iron and tin compounds, respectively, that migrated from the metal to the tomatoes as a result of acid and electrolyte interactions.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358360 | PMC |
| http://dx.doi.org/10.1002/fsn3.2376 | DOI Listing |
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