Abstract
Ten tomato varieties, i.e. Cencara, Daniella, Elena, Ibiza, Lemon Boy, Lucy, Melody, Perfecto, Raf and Rondello, were studied over two consecutive years by GC and GC-sniffing for their differences in flavour composition. Precautions were taken to avoid differences due to the growth conditions and stage of matu-rity. The aroma profiles obtained from dilutions of the extracts confirm the importance of most compounds previously reported as being key flavour compounds in tomatoes. Moreover, they outline a greater number of other key compounds which had not been identified or reported as such in the literature. Among them, 2-methoxyphenol, eugenol, decanal and geranylacetone were identified. Among 39 compounds quantified, 27 were found to permit discrimination between varieties both in 1992 and 1993. Six varieties were characterised in both years by specific flavour compositions. The differences between varieties is due to particular relative amounts of volatile compounds arising from the metabolism of aliphatic amino acids and carotenoids. Volatile compounds arising from each metabolic processes were found to be highly correlated with each other.
Published Version
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