« Previous AbstractIdentification of melanoma with a gas sensor array    Next AbstractDiversity of volatile organic compound production from leucine and citrate in Enterococcus faecium »

J Sci Food Agric

Title:		Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
Author(s):		D'Angelo M; Zanor MI; Sance M; Cortina PR; Boggio SB; Asprelli P; Carrari F; Santiago AN; Asis R; Peralta IE; Valle EM;
Address:		"Instituto de Biologia Molecular y Celular de Rosario (IBR-CONICET-UNR), Rosario, Argentina. Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Mendoza, Argentina. Instituto de Investigacion en Fisico-Quimica de Cordoba (INFIQC-CONICET), Departamento de Quimica Organica, Facultad de Ciencias Quimicas, Universidad Nacional de Cordoba, Cordoba, Argentina. Instituto de Biotecnologia, Instituto Nacional de Tecnologia Agropecuaria (IB-INTA), and CONICET, Hurlingham, Argentina. Departamento de Botanica, Instituto de Biociencias, Universidade de Sao Paulo, Rua do Matao, Sao Paulo, Brazil. Facultad de Ciencias Quimicas - CIBICI, Universidad Nacional de Cordoba - CONICET, Cordoba, Argentina. IADIZA CCT-CONICET, Mendoza, Argentina"
Journal Title:		J Sci Food Agric
Year:		2018
Volume:		20180330
Issue:		11
Page Number:		4128 - 4134
DOI:		10.1002/jsfa.8930
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional 'criollo' tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long-term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS: A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as alpha-terpineol, p-menth-1-en-9-al, linalool and 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes - sweetness and a not-acidic taste - correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2-methyl-2-octen-4-one. CONCLUSIONS: These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good-tasting 'criollo' tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste. (c) 2018 Society of Chemical Industry"
Keywords:		Adult Argentina Carotenoids/chemistry/metabolism Female Flavoring Agents/chemistry/metabolism Fruit/chemistry/classification/economics/metabolism Humans Solanum lycopersicum/*chemistry/classification/economics/metabolism Male Metabolome Middle Aged Odoran;
Notes:		"MedlineD'Angelo, Matilde Zanor, Maria I Sance, Maria Cortina, Pablo R Boggio, Silvana B Asprelli, Pablo Carrari, Fernando Santiago, Ana N Asis, Ramon Peralta, Iris E Valle, Estela M eng Comparative Study England 2018/02/03 J Sci Food Agric. 2018 Aug; 98(11):4128-4134. doi: 10.1002/jsfa.8930. Epub 2018 Mar 30"