| Title: | Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| Author(s): | Cortina PR; Santiago AN; Sance MM; Peralta IE; Carrari F; Asis R; |
| Address: | "INFIQC, Departamento de Quimica Organica, Facultad de Ciencias Quimicas, Universidad Nacional de Cordoba, Ciudad Universitaria, 5000, Cordoba, Argentina. IADIZA, CCT-CONICET Mendoza, Parque General San Martin, 5500, Mendoza, Argentina. Facultad de Ciencias Agrarias, Universidad Nacional deCuyo y CCT CONICET Mendoza, Chacras de Coria, Lujan de Cuyo, 5505, Mendoza, Argentina. Instituto de Biotecnologia, Instituto Nacional de Tecnologia Agropecuaria (IB-INTA), Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), PO Box 25, B1686WAA, Castelar, Argentina. Departamento de Botanica, Instituto de Biociencias, Universidade de Sao Paulo, Rua do Matao, 277, Sao Paulo, 05508-090, Brazil. CIBICI, Departamento de Bioquimica Clinica, Facultad de Ciencias Quimicas, Universidad Nacional de Cordoba, Ciudad Universitaria, 5000, Cordoba, Argentina. rasis@fcq.unc.edu.ar" |
| DOI: | 10.1007/s11306-018-1355-7 |
| ISSN/ISBN: | 1573-3890 (Electronic) 1573-3882 (Linking) |
| Abstract: | "INTRODUCTION: The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metabolites that is not yet understood. OBJECTIVES: The aim of this work was to provide an alternative approach to exploring the relationship between tomato odour/taste and volatile organic compounds (VOCs). METHODS: VOC composition and organoleptic properties of seven Andean tomato landraces along with an edible wild species (Solanum pimpinellifolium) and four commercial varieties were characterized. Six hedonic traits were analyzed by a semitrained sensory panel to describe the organoleptic properties. Ninety-four VOCs were analyzed by headspace solid phase microextraction/gas chromatography-mass spectrometry (HS/SPME/GC-MS). The relationship between sensory data and VOCs was explored using an Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). RESULTS AND CONCLUSION: The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed" |
| Keywords: | "Adult Colombia Female Flavoring Agents/analysis Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Humans Solanum lycopersicum/*chemistry/*metabolism/physiology Male Middle Aged Neural Networks, Computer Odorants Plant Breeding Principal Compone;" |
| Notes: | "MedlineCortina, Pablo R Santiago, Ana N Sance, Maria M Peralta, Iris E Carrari, Fernando Asis, Ramon eng Research Support, Non-U.S. Gov't 2019/03/05 Metabolomics. 2018 Mar 31; 14(5):57. doi: 10.1007/s11306-018-1355-7" |
