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Characterization of Spanish Tomatoes using Aroma Composition and Discriminant Analysis

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain, Departamento Biología Aplicada, Universidad Miguel Hernández. Carretera de Beniel, km 3,2, 03312-Orihuela, Alicante, Spain

R. García-Aliaga

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain, Departamento Biología Aplicada, Universidad Miguel Hernández. Carretera de Beniel, km 3,2, 03312-Orihuela, Alicante, Spain

S. García-Martínez

Departamento Biología Aplicada, Universidad Miguel Hernández. Carretera de Beniel, km 3,2, 03312-Orihuela, Alicante, Spain

J.J. Ruiz

Departamento Biología Aplicada, Universidad Miguel Hernández. Carretera de Beniel, km 3,2, 03312-Orihuela, Alicante, Spain

A.A. Carbonell-Barrachina

Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain, angel.carbonell{at}umh.es

Nowadays, tomato breeders are trying to associate high fruit firmness, long shelf life, high disease resistance, and good flavor; however, breeding for sensory quality has been severely restricted up to date. In this study, a system specifically designed for the analysis of low amounts of material has been set up and tested to quantify the volatile aroma constituents of tomatoes. Ten volatile compounds with a major contribution to tomato aroma have been quantitatively determined in two traditional tomato types (Muchamiel and De la Pera) and one hybrid type (Odissea). Both traditional types presented higher intensities of tomato odor and aroma according to a trained panel and they were more accepted by a consumer panel than the hybrid tomatoes. The traditional tomatoes showed significantly higher contents of most of the volatiles studied. Significant differences among traditional and hybrid types were found and a mathematical model that successfully discriminated among tomato types was developed using only the concentrations of six volatile compounds: 3-methylbutanal, 1-penten-3-one, hexanal, trans-2-hexenal, 1-hexanol, and 2-isobutylthiazole. This mathematical model could help in using volatile determination as a possible tool in tomato breeding programs and in maintaining and improving traditional Spanish tomato cultivars.

Key Words: tomatoes • Lycopersicon esculentum • odor • aroma • traditional cultivars

Food Science and Technology International, Vol. 15, No. 1, 47-55 (2009)
DOI: 10.1177/1082013208102385


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