Targeted approaches to improve tomato fruit taste

Abstract

Tomato (Solanum lycopersicum) is the most valuable fruit and horticultural crop species worldwide. Compared with their progenitors, the fruits of modern tomato cultivars are, however, often described as having unsatisfactory taste or lacking flavor. The flavor of a tomato fruit arises from a complex mix of tastes and volatile metabolites, including sugars, acids, amino acids, and various volatiles. However, considerable differences in fruit flavor occur among tomato varieties, resulting in mixed consumer experiences. While tomato breeding has traditionally been driven by the desire for continual increases in yield and the introduction of traits that provide a long shelf-life, consumers are prepared to pay a reasonable premium for taste. Therefore, it is necessary to characterize preferences of tomato flavor and to define its underlying genetic basis. Here, we review recent conceptual and technological advances that have rendered this more feasible, including multi-omics-based QTL and association analyses, along with the use of trained testing panels, and machine learning approaches. This review proposes how the comprehensive datasets compiled to date could allow a "precise rational design" of tomato germplasm resources with improved organoleptic quality for the future.

Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato

“…Similarly, 3-methyl-1-butanol and phenylethyl alcohol were also linked to sweetness in FooDB and may be key volatiles affecting sweetness in ripe tomatoes. A search through the FooDB website revealed that 1-octen-3-ol, benzaldehyde, and benzeneacetaldehyde are known to have a bad taste and that eugenol and guaiacol can underlie bitterness in fruit [ 39 ]. Thus, 1-octen-3-ol, benzaldehyde, benzeneacetaldehyde, eugenol, guaiacol, and nonanal are likely key metabolites underlying the bitter taste of green tomatoes.…”

The dissection of tomato flavor: biochemistry, genetics, and omics

“…With an increase in tomato breeding efforts towards better flavor and nutritional quality, there is interest in the use of machine learning models to expedite the breeding process ( Wang et al., 2022 ). A study showed that predictive machine learning models can predict consumer preferences based on the metabolomics of tomato and blueberry lines ( Colantonio et al., 2022 ).…”

Comparative Metabolome Profiles and Antioxidant Potential of Four Coffea arabica L. Varieties Differing in Fruit Color

“…Meanwhile, 2-phenylethanol, 5hydroxymethylfurfural, and 6-O-acetylarbutin had higher contents in RF than PF. Of these, 2-phenylethanol is reported to improve the organoleptic properties of cider, offer health benefits through its antioxidant properties [42], and enhance tomato fruit taste [43,44]. In addition to these, 2-(formylamino)benzoic acid, 3,3 ,4-trimethoxyellagic acid, and 6 -Oferuloyl-D-sucrose were solely identified in the RF variety in contrast to the PF variety.…”