Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones

Autores
D’Angelo, Matilde; Zanor, María Inés; Sance, María Mirta; Cortina, Pablo Ramiro; Boggio, Silvana Beatriz; Asprelli, Pablo Diego; Carrari, Fernando; Santiago, Ana N.; Asis, Ramón; Peralta, Iris Edith; Valle, Estela M.
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long‐term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as α‐terpineol, p‐menth‐1‐en‐9‐al, linalool and 3,6‐dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes – sweetness and a not‐acidic taste – correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2‐methyl‐2‐octen‐4‐one. CONCLUSIONS These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good‐tasting ‘criollo’ tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste.
Instituto de Biotecnología
Fil: D'Angelo, Matilde. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zanor, María I. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sance, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Boggio, Silvana B. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Asprelli, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; Brasil
Fil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina
Fil: Peralta, Iris Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Valle, Estela M. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Journal of the science of food and agriculture 98 (11) : 4128-4134. (Agosto 2018)
Materia
Tomatoes
Volatility
Autochthonous Crops
Cash Crops
Tomate
Volatilidad
Cultivos Autóctonos
Cultivos Comerciales
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/3685
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spelling Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial onesD’Angelo, MatildeZanor, María InésSance, María MirtaCortina, Pablo RamiroBoggio, Silvana BeatrizAsprelli, Pablo DiegoCarrari, FernandoSantiago, Ana N.Asis, RamónPeralta, Iris EdithValle, Estela M.TomatoesVolatilityAutochthonous CropsCash CropsTomateVolatilidadCultivos AutóctonosCultivos ComercialesBACKGROUND The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long‐term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as α‐terpineol, p‐menth‐1‐en‐9‐al, linalool and 3,6‐dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes – sweetness and a not‐acidic taste – correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2‐methyl‐2‐octen‐4‐one. CONCLUSIONS These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good‐tasting ‘criollo’ tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste.Instituto de BiotecnologíaFil: D'Angelo, Matilde. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zanor, María I. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sance, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Boggio, Silvana B. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Asprelli, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; BrasilFil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; ArgentinaFil: Peralta, Iris Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Valle, Estela M. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley2018-10-24T10:39:51Z2018-10-24T10:39:51Z2018-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8930http://hdl.handle.net/20.500.12123/36851097-0010https://doi.org/10.1002/jsfa.8930Journal of the science of food and agriculture 98 (11) : 4128-4134. (Agosto 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:37Zoai:localhost:20.500.12123/3685instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:38.351INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
title Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
spellingShingle Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
D’Angelo, Matilde
Tomatoes
Volatility
Autochthonous Crops
Cash Crops
Tomate
Volatilidad
Cultivos Autóctonos
Cultivos Comerciales
title_short Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
title_full Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
title_fullStr Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
title_full_unstemmed Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
title_sort Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones
dc.creator.none.fl_str_mv D’Angelo, Matilde
Zanor, María Inés
Sance, María Mirta
Cortina, Pablo Ramiro
Boggio, Silvana Beatriz
Asprelli, Pablo Diego
Carrari, Fernando
Santiago, Ana N.
Asis, Ramón
Peralta, Iris Edith
Valle, Estela M.
author D’Angelo, Matilde
author_facet D’Angelo, Matilde
Zanor, María Inés
Sance, María Mirta
Cortina, Pablo Ramiro
Boggio, Silvana Beatriz
Asprelli, Pablo Diego
Carrari, Fernando
Santiago, Ana N.
Asis, Ramón
Peralta, Iris Edith
Valle, Estela M.
author_role author
author2 Zanor, María Inés
Sance, María Mirta
Cortina, Pablo Ramiro
Boggio, Silvana Beatriz
Asprelli, Pablo Diego
Carrari, Fernando
Santiago, Ana N.
Asis, Ramón
Peralta, Iris Edith
Valle, Estela M.
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Tomatoes
Volatility
Autochthonous Crops
Cash Crops
Tomate
Volatilidad
Cultivos Autóctonos
Cultivos Comerciales
topic Tomatoes
Volatility
Autochthonous Crops
Cash Crops
Tomate
Volatilidad
Cultivos Autóctonos
Cultivos Comerciales
dc.description.none.fl_txt_mv BACKGROUND The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long‐term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as α‐terpineol, p‐menth‐1‐en‐9‐al, linalool and 3,6‐dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes – sweetness and a not‐acidic taste – correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2‐methyl‐2‐octen‐4‐one. CONCLUSIONS These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good‐tasting ‘criollo’ tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste.
Instituto de Biotecnología
Fil: D'Angelo, Matilde. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zanor, María I. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sance, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Boggio, Silvana B. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Asprelli, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; Brasil
Fil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina
Fil: Peralta, Iris Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Valle, Estela M. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description BACKGROUND The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long‐term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as α‐terpineol, p‐menth‐1‐en‐9‐al, linalool and 3,6‐dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes – sweetness and a not‐acidic taste – correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2‐methyl‐2‐octen‐4‐one. CONCLUSIONS These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good‐tasting ‘criollo’ tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-24T10:39:51Z
2018-10-24T10:39:51Z
2018-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
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dc.identifier.none.fl_str_mv https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8930
http://hdl.handle.net/20.500.12123/3685
1097-0010
https://doi.org/10.1002/jsfa.8930
url https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8930
http://hdl.handle.net/20.500.12123/3685
https://doi.org/10.1002/jsfa.8930
identifier_str_mv 1097-0010
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal of the science of food and agriculture 98 (11) : 4128-4134. (Agosto 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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