Skip to main content
SpringerLink
Log in

Volatile compound metabolism during cherry tomato fruit development and ripening

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Tomato is an important vegetable crop worldwide and is well-liked by consumers. Aroma, as an essential indicator of tomato quality, is critical for tomato breeding improvement by investigating its main components and formation mechanism. In this study, we determined the volatiles of four cherry tomato varieties at the ripening stage which were chosen from the comprehensive acceptance ranking of quality using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC–MS). Subsequently, we made the exploration of the important aroma components and the determination of enzymatic activities at different growth periods in conjunction with consumer evaluation information. The odor activity values (OAV) of aroma volatiles demonstrated that 37 aroma compounds were the characteristic components of cherry tomato. The partial least squares regression (PLSR) results revealed that the primary characteristic flavor components leading to consumer approval were decanal, 2-isobutylthiazole, β-ionone, isobutyl cyanide, ethyl acetate, (E,E)-2,4-nonadienal, 2-pentyl-furan, hexanal, 2-octanol, and nonanal. Spearman’s correlation analysis between enzymatic activity and volatile compound accumulation was used to uncover the potential mechanism of volatile metabolism in full-ripe cherry tomatoes.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

AAT:

Alcohol acyltransferase

ADH:

Alcohol dehydrogenase

GCMS:

Gas chromatography-mass spectrometry

HPL:

Hydroperoxide lyase

HS-SPME:

Headspace solid-phase micro-extraction

LOX:

Lipoxygenase

OAV:

Odor activity value

PDC:

Pyruvate decarboxylase

PLSR:

Partial least squares regression

rpm:

Revolution per minute

VIP:

Variable Importance for the Projection

References

  1. R. Martí, S. Roselló, J. Cebolla-Cornejo, Cancers 8(6), 58 (2016)

    Article  PubMed  PubMed Central  Google Scholar 

  2. F.D. de León-Sánchez, C. Pelayo-Zaldívar, F. Rivera-Cabrera, M. Ponce-Valadez, X. Ávila-Alejandre, F.J. Fernández, H.B. Escalona-Buendía, L.J. Pérez-Flores, Postharvest Biol. Technol. 54(2), 93–100 (2009)

    Article  Google Scholar 

  3. J. Li, Y. Fu, X. Bao, H. Li, J. Zuo, M. Zhang, J. Wang, J. Food Meas. Charact. 14(1), 465–475 (2020)

    Article  Google Scholar 

  4. M.A.M. El Hadi, F.J. Zhang, F.F. Wu, C.H. Zhou, J. Tao, Molecules 18(7), 8200–8229 (2013)

    Article  PubMed  PubMed Central  Google Scholar 

  5. K.W. Cheong, C.P. Tan, H. Mirhosseini, N.S.A. Hamid, A. Osman, M. Basri, Food Res. Int. 43(5), 1267–1276 (2010)

    Article  CAS  Google Scholar 

  6. H.J. Schouten, Y. Tikunov, W. Verkerke, R. Finkers, A. Bovy, Y. Bai, R.G. Visser, Front. Plant Sci. 10, 1606 (2019)

    Article  PubMed  PubMed Central  Google Scholar 

  7. H. Chen, S.X. Cao, Y.Z. Jin, Y.F. Tang, H.Y. Qi, Front. Physiol. 7, 254 (2016)

    PubMed  PubMed Central  Google Scholar 

  8. H.D. Eun, S. Ali, H. Jung, K. Kim, W.C. Kim, Appl. Biol. Chem. 62(1), 1–11 (2019)

    Article  CAS  Google Scholar 

  9. L. Strojnik, M. Stopar, E. Zlatič, D. Kokalj, M.N. Gril, B. Ženko, M. Žnidaršič, M. Bohanec, B.M. Boshkovska, M. Luštrek, Food Chem. 277, 766–773 (2019)

    Article  CAS  PubMed  Google Scholar 

  10. Y. Yang, G.-J. Jin, X.-J. Wang, C.-L. Kong, J. Liu, Y.-S. Tao, Food Chem. 284, 155–161 (2019)

    Article  CAS  PubMed  Google Scholar 

  11. L.B. Wang, E.A. Baldwin, J.H. Bai, Food Bioprocess Technol. 9(2), 203–216 (2016)

    Article  CAS  Google Scholar 

  12. H.H. Wang, Y. Ma, B. Bai, Y.B. Wang, X.Y. Zhao, C. Zhang, China Cucurb. Veg. 31(12), 1–4 (2018)

    Google Scholar 

  13. L. Wang, E.A. Baldwin, A. Plotto, W. Luo, S. Raithore, Z. Yu, J. Bai, Postharvest Biol. Technol. 108, 28–38 (2015)

    Article  CAS  Google Scholar 

  14. Xue, K.: Shanghai Jiao Tong University (2020)

  15. P.P. Chang, Y. Liang, J. Zhang, J.H. Yang, J.Y. Liu, J. Lv, J.J. Zhao, Food Sci. 35(22), 215–221 (2014)

    CAS  Google Scholar 

  16. J.B. Biale, Annu. Rev. Plant Physiol. Plant Mol. Biol. 1, 183–206 (1950)

    Article  Google Scholar 

  17. Liu, X. B.: Guangdong Ocean University (2016)

  18. T.J. Longhurst, H.F. Tung, C.J. Brady, J. Food Biochem. 14(6), 421–433 (1990)

    Article  Google Scholar 

  19. Li, Y.: Shenyang Agricultural University (2012)

  20. S. Jing, J. Yuan-mao, P. Fu-tian, G. Ying, L. Bing-hua, Z. Feng-xia, W. Hai-yun, Acata. Hortic. Sin. 34(6), 1411 (2007)

    Google Scholar 

  21. International Organization for Standardization (ISO), ISO 8586–2:2008 (2008)

  22. L. Van Gemert, Compilations of odour threshold values in air, water and other media (Oliemans Punter & Partners BV, The Netherlands, 2003)

    Google Scholar 

  23. Q.C. Nguyen, P. Varela, Food. Qual. Prefer. 89, 104143 (2021)

    Article  Google Scholar 

  24. K. Viljanen, M. Lille, R.-L. Heiniö, J. Buchert, Food Chem. 129(4), 1759–1765 (2011)

    Article  CAS  Google Scholar 

  25. R.G. Buttery, R. Teranishi, L.C. Ling, R.A. Flath, D.J. Stern, J. Agric. Food Chem. 36(6), 1247–1250 (1988)

    Article  CAS  Google Scholar 

  26. J.C. Zhu, L.Y. Wang, Z.B. Xiao, Y.W. Niu, Food Chem. 245, 775–785 (2018)

    Article  CAS  PubMed  Google Scholar 

  27. Buttery, R.: Flavor science: sensible principles and techniques, 259–286 (1993)

  28. E. Yilmaz, Turk. J. Agric. For. 25(3), 149–155 (2001)

    CAS  Google Scholar 

  29. L.B. Wang, X.H. Li, Z.Y. Shi, J.H. Bai, C.H. Jin, H.B. Luo, Z.F. Yu, Food Sci. 38(17), 291–300 (2017)

    Google Scholar 

  30. E.A. Alenyorege, H. Ma, J.H. Aheto, A.A. Agyekum, C. Zhou, LWT-Food. Sci. Technol. 117, 108666 (2020)

    CAS  Google Scholar 

  31. F. Carrari, A.R. Fernie, J. Exp. Bot. 57(9), 1883–1897 (2006)

    Article  CAS  PubMed  Google Scholar 

  32. E.A. Baldwin, K. Goodner, A. Plotto, J. Food Sci. 73(6), S294–S307 (2008)

    Article  CAS  PubMed  Google Scholar 

  33. W.P. Xi, H.W. Zheng, Q.Y. Zhang, W.H. Li, Int. J. Mol. Sci. 17(7), 998 (2016)

    Article  PubMed  PubMed Central  Google Scholar 

  34. Yin, X. C.: Shenyang Agricultural University (2020)

  35. X.Y. Liang, X.X. Guo, H.Y. Qi, Acata. Hortic. Sin. 44(11), 2117–2125 (2017)

    Google Scholar 

  36. Terrier, N.: Montpellier, ENSA (1997)

  37. B.G. Defilippi, A.A. Kader, A.M. Dandekar, Plant Sci. 168(5), 1199–1210 (2005)

    Article  CAS  Google Scholar 

Download references

Funding

This work was supported by the Shanghai Agriculture Applied Technology Development Program, China (2022-02-08-00-12-F01109).

Author information

Authors and Affiliations

  1. School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai, 200240, China

    Xin Tang, Yanchao Zhou, Yang Liu, Huoying Chen & Haiyan Ge

Authors
  1. Xin Tang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yanchao Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Yang Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Huoying Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Haiyan Ge
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Haiyan Ge.

Ethics declarations

Conflict of interest

The authors have no competing interests to declare that are relevant to the content of this article.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 74 KB)

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tang, X., Zhou, Y., Liu, Y. et al. Volatile compound metabolism during cherry tomato fruit development and ripening. Food Measure 17, 2162–2171 (2023). https://doi.org/10.1007/s11694-022-01774-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-022-01774-8

Keywords

Search

Navigation