.png){kind=icon}
.png){kind=icon}
Return
Comparative analysis of flavor-related metabolites in different tomato lines by GC×GC–TOF-MS
.png){kind=icon}
PRE
AI
L
L
D
Z
DOI：10.1007/s00217-026-05235-0.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
Tomato flavor quality is primarily determined by sugars, acids, and volatile organic compounds (VOCs). In this study, a red-fruited (RF) and a pink-fruited (PF) lines were compared for sugar and acid, VOCs and sensory flavor characteristics. The results showed that during the mid-to-late ripening stages, PF fruits had significantly higher soluble solids content, glucose level, and sugar-acid ratio, along with lower citric and malic acid contents compared to RF fruits. Sucrose synthase (SS) activity was lower in PF, whereas acid invertase (AI) and neutral invertase (NI) activities were higher. In addition, 698 VOCs were identified in both lines using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC–TOF-MS). Among the 40 key VOCs, 34 of them were up-regulated in PF, including 1-(2-hydroxyphenyl)ethanone and ethyl 2-hydroxybenzoate. The sensory-related analysis also revealed that the key VOCs that were up-regulated in PF fruits were associated with the fruity and sweet attributes. Therefore, the PF line may shape its distinctive flavor quality different from the RF line through accumulating more sugars and fewer organic acids, as well as enriching key ester and ketone aroma substances in the middle and late stages of ripening.
Keywords:
Tomato
Volatile organic compounds
Sugar
Organic acid
GC×GC–TOF-MS
Journal
IF:
3.2
Papers:
6.3K
Citations:
1.3W
Organization
Cited Papers