Abstract
Distribution of volatile compounds in different fruit structures were analyzed in four tomato cultivars by headspace-solid-phase microextraction (SPME)-gas chromatography-mass spectrometry (GC-MS). A total of 36 volatile compounds were identified in fruit samples, which were primarily aldehydes, hydrocarbons, alcohols, ketones, furans, esters, nitrogen compounds, and sulfur and nitrogen-containing heterocyclic compounds. The volatile compositions in pericarp (PE), septa and columella (SC), locular gel and seeds (LS), and stem end (SE) tissues showed different profiles. The PE tissue showed the highest total volatile concentration due to a high abundance of aldehydes, especially cis-3-hexenal and benzaldehyde. Meanwhile, it showed higher aromatic proportion and herbaceous series intensity than other tissues. Floral and fruity series showed higher intensity in SC and LS tissues. The concentration of alcohols in the LS was higher than that in other tissues in association with the higher abundances of 2-methyl propanol, 3-methyl butanol, and 2-methyl butanol. However, the numbers and concentrations of volatile compounds, especially cis-3-hexenal, benzaldehyde, and geranyl acetone were lower in SE than in the other tissues, indicating less tomato aromas in SE. SE tissues were also lacking in floral and fruity characteristic compounds, such as geranyl acetone, 1-nitro-pentane, and 1-nitro-2-phenylethane. “FL 47” contained more volatile compounds than the other three, and the contents of aldehydes, ketones and oxygen-containing heterocyclic compounds in the “Tygress” fruit were higher than the other cultivars.
Highlights
Tomato is one of the world’s most consumed vegetables, and is known for its unique taste and richness of nutrients, such as lycopene, β-carotene, and lutein which can protect against various cardiovascular diseases and many forms of cancer [1].In recent years, there has been an increasing demand for good quality fruit and vegetables, and the tomato is not an exception
The aim of the paper was to in analyze the distribution of volatile compounds aroma profile different tissuesand based on their odor activity values (OAVs), which incontributions different fruitand structures in fouroftomato cultivars evaluate the aroma contributions and aroma would provide substantial information regarding the volatile components in different cultivars and profile of different tissues based on their odor activity values (OAVs), which would provide substantial inner tissues
A total of 36 volatile compounds were detected in four varieties of tomatoes which, chemically, were aldehydes, hydrocarbons, alcohols, ketones, furans, esters, nitrogen compounds, and sulfur and nitrogen-containing heterocyclic compounds
Summary
There has been an increasing demand for good quality fruit and vegetables, and the tomato is not an exception. Fresh tomatoes have a characteristic flavor due to the presence of a complex mixture of sugars, acids, and volatile compounds [2,3]. Volatile compounds are the main determinant of the special flavor in tomatoes [4]. Scientists have identified more than four hundred volatile compounds in the tomato [5], but less than 10% of them are present in significant concentrations and odor thresholds for determining the tomato flavor [6,7]. In the past few years, many researchers studied the volatile compounds of the tomato and identified many biosynthetic pathways of essential aromatic volatiles [8]. The volatile compounds are biosynthesized from lipids, amino acids, lignins, and carotenoids [9]
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