Zhonghui Zhang, Weizhen Ye, Chun Li, Haihong Zhou, Chao Wang, Penghui Liu, Binxin Zhou, Hanqing Zhao, Shouchuang Wang, Jun Yang
Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, S. lycopersicum , CER, S. lycopersicumvar. Cerasiforme , and PIM, S. pimpinellifolium ) were subjected to a sensory evaluation. The CER subgroup had the highest fruit-flavor score. Using a Headspace solid-phase microextraction/gas chromatography-mass spectrometer (HP-SPME/GC-MS), a volatile database containing 94 volatiles was created. Pentanal accumulated in green fruits and 1-pentanol in red fruits...
March 14, 2024: Foods (Basel, Switzerland)