IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Contrasting Metabolic Profiles of Tasty Tomato Fruit of the Andean Varieties in Comparison with Commercial Ones
Autor/es:
SANCE, MARÍA; ASPRELLI, PABLO; ASÍS, RAMÓN; D'ANGELO, MATILDE; CORTINA, PABLO R; CARRARI, FERNANDO; PERALTA, IRIS E; ZANOR, MARÍA I; BOGGIO, SILVANA B; SANTIAGO, ANA N; VALLE, ESTELA M
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Lugar: LOndres; Año: 2018 p. 4128 - 4134
ISSN:
0022-5142
Resumen:
AbstractBACKGROUND:Fruits of most commercial tomato (Solanum lycopersicum L.) cultivars are deficient in flavour. In contrast, traditional "criollo" tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from Argentine Andean Valleys 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 chemicals involved in flavour.RESULTS:Sensory analysis and 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 α-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. Instead, the sensory attributes sweetness and not acidic taste correlated with characteristic tomato taste, and, besides fructose and glucose, with two VOCs, benzaldehyde, and 2-methyl-2-octen-4-one.CONCLUSIONS:These data provide new evidences 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.