Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

Abstract

Nowadays, tomato breeders are trying to associate high fruit firmness, long shelf life, high disease resistance, and good flavor; however, breeding for sensory quality has been severely restricted up to date. In this study, a system specifically designed for the analysis of low amounts of material has been set up and tested to quantify the volatile aroma constituents of tomatoes. Ten volatile compounds with a major contribution to tomato aroma have been quantitatively determined in two traditional tomato types (Muchamiel and De la Pera) and one hybrid type (Odissea). Both traditional types presented higher intensities of tomato odor and aroma according to a trained panel and they were more accepted by a consumer panel than the hybrid tomatoes. The traditional tomatoes showed significantly higher contents of most of the volatiles studied. Significant differences among traditional and hybrid types were found and a mathematical model that successfully discriminated among tomato types was developed using only the concentrations of six volatile compounds: 3-methylbutanal, 1-penten-3-one, hexanal, trans-2-hexenal, 1-hexanol, and 2-isobutylthiazole. This mathematical model could help in using volatile determination as a possible tool in tomato breeding programs and in maintaining and improving traditional Spanish tomato cultivars.

Identification of (Z)-3:(E)-2-Hexenal Isomerases Essential to the Production of the Leaf Aldehyde in Plants

“…However, conventional breeding for sensory quality has been severely limited (42). For this reason, genetic manipulation is applied for improvement of tomato flavor.…”

“…8), both leaves and fruits of overexpressing CaHI plants contained (E)-2-hexenal as the main green odor but not (Z)-3-hexenal. Alonso et al (42) found that (E)-2-hexenal is one of the major contributors determining sensory differences among traditional and hybrid tomato types, suggesting that gene manipulation of HI is a candidate approach with high potential in molecular breeding for tomato flavor. In conclusion, we identified HIs in various plant species, and our identification of HIs allows the completion of the scheme of GLV biosynthesis in plants.…”

Comparative post‐harvest behaviour of traditional and virus‐resistant Muchamiel tomatoes

“…In previous studies, it was demonstrated that the traditional types of Spanish tomatoes ( Muchamiel and De la Pera ) presented higher intensities of tomato odour and aroma according to a trained panel, and were more accepted by a consumer panel than hybrid types ( Odissea ) 7, 8. The traditional tomatoes also showed significantly higher contents of volatile compounds such as 3‐methylbutanal, hexanal, cis ‐3‐hexenal, 1‐hexanol and 2‐isobutylthiazole.…”

Policosanol in Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil: the Effect of Cultivar

“…carotenoids in dried tomato peel 18 ; carotenoids at different ripening stages 19 ; the effect of culture methods on vitamin C, firmness, titratable acidity and soluble solids 20 ; aroma composition 21 ; antioxidant activity, ascorbic acid and lycopene 22 . Million of tons of tomatoes are produced each year in the world and consequently seeds and TSO in large quantity could be produced, for this reason the knowledge of this oil must to be increased and in a previous paper the physico-chemical properties of TSO for biodiesel production were studied 23 .…”