TY  - JOUR
T1  - Antioxidant Activity, Chromatic Properties and Flavour Quality of Ultrasonic-Aged Tomato
Wine
AU - Ma, Haile AU - Owusu, John AU - Akowuah Afoakwah, Newlove AU - Amissah, Agnes AU - Narku Engmann, Felix 
JO  - Journal of Food Technology
VL  - 14
IS  - 1
SP  - 1
EP  - 8
PY  - 2016
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2016.1.8
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2016.1.8
KW  - Aromatic quality
KW  -ultrasonic treatment
KW  -phenolic content
KW  -flavonoid content
KW  -fruity flavour
AB  - Ageing has a major impact on the antioxidant
activity, chromatic properties and the aromatic quality of
wine and hence its consumer acceptability. However, time
and space requirements of conventional wine ageing may
be expensive. The antioxidant activity, chromatic
properties and aromatic qualities of tomato (<i>Lycopersicon
esculentum</i> Mill.) wine aged using ultrasonic frequency of
33 kHz were compared with tomato wine aged in bottles
for 3 months. The aromatic qualities were determined
using Solid Phase Microextraction-Gas-Chromatography-
Mass Spectrometer (SPME-GC-MS) and the volatile
compounds were identified using the NIST98 Library and
quantified with1-propanol as internal standard. The
molybdate assay was used to determine the total
antioxidant activity and the chromatic properties were
measured using an automatic colour difference meter.
Higher values (p<0.05) of phenolic and flavonoid
contents and hence, Total Antioxidant Activity (TAA)
was recorded for the ultrasonic treated wine than the
wines aged in bottles. In addition, the ultrasonic treatment
improved the fruity flavour of the tomato wine and
produced aged wine of the lowest browning index.
Ultrasonic treatment is useful for the improvement of
tomato wine qualities.
ER  -