Abstract
Abstract The volatile compounds of tomato cultivars ‘Campbell 146’ and ‘Campbell 1327’ were studied by gas-liquid chromatography. Heritable concentration differences were found for 3 compounds identified by retention time and infrared spectroscopy as 2-isobutylthiazole, methyl salicylate and eugenol. Investigation of concentrations and flavor thresholds indicated that they probably contribute to tomato flavor. A study of the inheritance of the 3 compounds indicated that 2-isobutylthiazole concentration was determined by a single gene with additive effects. Concentrations of methyl salicylate and eugenol were determined by single genes closely linked in the coupling phase, with dominance for low concentration.
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