IADIZA   20886
INSTITUTO ARGENTINO DE INVESTIGACIONES DE LAS ZONAS ARIDAS
Unidad Ejecutora - UE
artículos
Título:
Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
Autor/es:
ZANOR, MARÍA I; BOGGIO, SILVANA B; SANTIAGO, ANA N; VALLE, ESTELA M; 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; SANCE, MARÍA; ASPRELLI, PABLO; ASÍS, RAMÓN; D'ANGELO, MATILDE; CORTINA, PABLO R; CARRARI, FERNANDO; PERALTA, IRIS E
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Año: 2019 p. 4128 - 4134
ISSN:
0022-5142
Resumen:
BACKGROUNDFruits of most commercial tomato (Solanum lycopersicum L.) cultivars are deficient inflavour. In contrast, traditional ?criollo? tomato varieties are appreciated for fruit ofexcellent organoleptic quality. Small farmers from Argentine Andean Valleys havemaintained their own tomato varieties, which were selected mainly for flavour. Thiswork aims to correlate the chemical composition of the fruit with the sensory attributesof eight heirloom tomato varieties. The long-term goal is to identify potential candidategenes capable of altering chemicals involved in flavour.RESULTSSensory analysis and metabolomics of fruit were determined. The data revealed thatdefined tomato aroma and sourness correlated with citrate, and several volatile organiccompounds (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 intomato. Instead, the sensory attributes sweetness and not acidic taste correlated withcharacteristic tomato taste, and, besides fructose and glucose, with two VOCs,benzaldehyde, and 2-methyl-2-octen-4-one.CONCLUSIONSThese data provide new evidences of the complex chemical combination that inducedthe flavour and aroma of the good-tasting ?criollo? tomato fruit. That is, the compoundsthat correlated with defined tomato aroma and acidic taste did not correlate withsweetness, or with characteristic tomato taste.