Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits

CORTINA, PABLO R.; SANTIAGO, ANA N.; SANCE, MARÍA M.; PERALTA, IRIS E.; CARRARI, FERNANDO; ASIS, RAMÓN

METABOLOMICS

SPRINGER

Lugar: Berlin; Año: 2018 vol. 14 p. 1 - 1

1573-3882

ntroduction The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metabolites that is not yet understood.Objectives The aim of this work was to provide an alternative approach to exploring the relationship between tomato odour/taste and volatile organic compounds (VOCs). Methods VOC composition and organoleptic properties of seven Andean tomato landraces along with an edible wild species (Solanum pimpinellifolium) and four commercial varieties were characterized. Six hedonic traits were analyzed by a semitrained sensory panel to describe the organoleptic properties. Ninety-four VOCs were analyzed by headspace solid phase microextraction/gas chromatography?mass spectrometry (HS/SPME/GC?MS). The relationship between sensory data and VOCs was explored using an Artifi