Important Aroma Compounds in Tomato Determined by Instrumental and Sensory Analysis

Krumbein, Angelika; Auerswald, H.

doi:10.1533/9781845698140.6.303

Cited by 2 publications

(2 citation statements)

References 3 publications

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“…Phenylacetaldehyde has a more pungent aroma as compared to 2-phenylethanol, and in high concentrations, it has a nauseating, unpleasant odor (). Low levels of phenylacetaldehyde are normally present in tomatoes ( , ) and in other fruits, food products, and scents of flowers ( − ). Although low concentrations of phenylacetaldehyde are associated with a typical sweet floral note or honey, at concentrations >0.005 ppm, phenylacetaldehyde is considered to be detrimental to the quality of tomato juice, due to its harsh undesirable flavor ().…”

Section: Introductionmentioning

confidence: 99%

“…They include hydrocarbons, alcohols, phenols, ethers, aldehydes, ketones, carboxylic acids and esters, lactones,and sulfur, as well as nitrogen-containing compounds (3). Nevertheless, several studies have indicated that among the compounds that have a great impact in tomato aroma are the small-and medium-chain aldehydes and alcohols, such as 2-hexenal and cis-3-hexen-1ol, as well as the acyclic monoterpene linalool, the norisoprenoids such as β-damascenone and β-ionone, and the phenolic derivatives 2-phenylethanol, phenylacetaldehyde, methyl salicylate, and eugenol (3,4,(6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

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Identification ofmalodorous, a Wild Species Allele Affecting Tomato Aroma That Was Selected against during Domestication

Tadmor

Fridman

Gur

et al. 2002

J. Agric. Food Chem.

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Vegetable cultivation favored the inclusion of pleasant aromas in the produce, whereas unpleasant aromas were selected against. Introgression lines, generated by hybridization of a cultivated tomato (Lycopersicon esculentum) to its wild relative L. pennellii, were used to map quantitative trait loci (QTL) that influence tomato aroma. A marked undesirable flavor was detected by taste panelists in L. pennellii fruits and was related to an introgressed segment from the short arm of chromosome 8. Analysis of the ripe fruits' volatiles of chromosome 8 introgressed lines revealed an up to 60-fold increase in the levels of 2-phenylethanol and phenylacetaldehyde, as compared to the cultivated tomato. This effect was associated with a 10 cM segment originating from the wild species. Although 2-phenylethanol and phenylacetaldehyde have favorable contribution to tomato aroma when present at low levels, phenylacetaldehyde has a nauseating objectionable aroma when present in levels >0.005 ppm. The loss of the ability to produce high levels of phenylacetaldehyde contributed to the development of desirable aroma of the cultivated tomato. The findings provide a genetic explanation for one of the aroma changes that occurred during the domestication of the tomato.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification ofmalodorous, a Wild Species Allele Affecting Tomato Aroma That Was Selected against during Domestication

Tadmor

Fridman

Gur

et al. 2002

J. Agric. Food Chem.

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Characterization and Selection of Balanced Sources of Variability for Breeding Tomato (Lycopersicon) Internal Quality

Galiana-Balaguer

Roselló

Nuez

2006

Genet Resour Crop Evol

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Tomato breeders have hitherto selected for yield, uniformity and disease resistance rather than for internal qualities such as taste that depend on appropriate amounts and proportions of many different constituents. In order to improve internal quality it is necessary to find balanced donor parents with high contents of these individual constituents in order to develop this strategy. A methodology to evaluate all constituents together is also necessary. This work characterizes and classifies accessions of Lycopersicon to assist the selection of parents for several internal qualities. Thirty-eight accessions of L. esculentum, L. pimpinellifolium, L. hirsutum, L. pennellii and L. peruvianum have been studied, and their taste and vitamin C content characteristics have been measured. Some of the variables studied are complex since many chemical constituents are involved (pH,°Brix (SSC), titratable acidity), whereas other variables are individual constituents (vitamin C, oxalic acid, malic acid, citric acid, fructose, glucose and sucrose). Therefore, individual taste components in Lycopersicon accessions have been analysed by using precise analytical techniques (capillary zone electrophoresis) and statistical methods (principal component, cluster and GGE biplot analyses) for comparisons to be made not only among these, but also among controls (four breeding lines and one commercial hybrid). All analyses performed have allowed both for a good classification and for a selection of materials to be made. Two L. pimpinellifolium accessions are very interesting to use as donor parents in the first steps of tomato taste breeding programmes, since they are balanced and have shown three times the taste intensity of controls. Furthermore, characterization by individual constituents (citric, malic, oxalic and ascorbic acids, glucose, fructose, sucrose, etc.) has been found to be a precise tool to classify and select Lycopersicon germplasm for internal quality attributes.

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Important Aroma Compounds in Tomato Determined by Instrumental and Sensory Analysis

Cited by 2 publications

References 3 publications

Identification ofmalodorous, a Wild Species Allele Affecting Tomato Aroma That Was Selected against during Domestication

Identification ofmalodorous, a Wild Species Allele Affecting Tomato Aroma That Was Selected against during Domestication

Characterization and Selection of Balanced Sources of Variability for Breeding Tomato (Lycopersicon) Internal Quality

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