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

Autores
Cortina, Pablo Ramiro; Santiago, Ana N.; Sance, María M.; Peralta, Iris Edith; Carrari, Fernando; Asis, Ramón
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Introduction 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 Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). Results and Conclusion The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.
Instituto de Biotecnología
Fil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Sance, María M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; 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: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; Brasil
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
Fuente
Metabolomics 14: 57 (Mayo 2018)
Materia
Neural networks
Organic Volatile Compounds
Tomatoes
Autochthonous Crops
Cash Crops
Redes de neuronas
Compuestos Orgánicos Volátiles
Solanum lycopersicum
Tomate
Cultivos Autóctonos
Cultivos Comerciales
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/3623
Acceder
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oai_identifier_str oai:localhost:20.500.12123/3623
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network_name_str INTA Digital (INTA)
spelling Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruitsCortina, Pablo RamiroSantiago, Ana N.Sance, María M.Peralta, Iris EdithCarrari, FernandoAsis, RamónNeural networksOrganic Volatile CompoundsTomatoesAutochthonous CropsCash CropsRedes de neuronasCompuestos Orgánicos VolátilesSolanum lycopersicumTomateCultivos AutóctonosCultivos ComercialesIntroduction 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 Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). Results and Conclusion The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.Instituto de BiotecnologíaFil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; ArgentinaFil: Sance, María M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; 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: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; BrasilFil: 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; ArgentinaSpringer2018-10-18T12:41:29Z2018-10-18T12:41:29Z2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://link.springer.com/article/10.1007/s11306-018-1355-7http://hdl.handle.net/20.500.12123/36231573-38901573-3882https://doi.org/10.1007/s11306-018-1355-7Metabolomics 14: 57 (Mayo 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:28Zoai:localhost:20.500.12123/3623instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:28.391INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
title Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
spellingShingle Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
Cortina, Pablo Ramiro
Neural networks
Organic Volatile Compounds
Tomatoes
Autochthonous Crops
Cash Crops
Redes de neuronas
Compuestos Orgánicos Volátiles
Solanum lycopersicum
Tomate
Cultivos Autóctonos
Cultivos Comerciales
title_short Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
title_full Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
title_fullStr Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
title_full_unstemmed Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
title_sort Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
dc.creator.none.fl_str_mv Cortina, Pablo Ramiro
Santiago, Ana N.
Sance, María M.
Peralta, Iris Edith
Carrari, Fernando
Asis, Ramón
author Cortina, Pablo Ramiro
author_facet Cortina, Pablo Ramiro
Santiago, Ana N.
Sance, María M.
Peralta, Iris Edith
Carrari, Fernando
Asis, Ramón
author_role author
author2 Santiago, Ana N.
Sance, María M.
Peralta, Iris Edith
Carrari, Fernando
Asis, Ramón
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Neural networks
Organic Volatile Compounds
Tomatoes
Autochthonous Crops
Cash Crops
Redes de neuronas
Compuestos Orgánicos Volátiles
Solanum lycopersicum
Tomate
Cultivos Autóctonos
Cultivos Comerciales
topic Neural networks
Organic Volatile Compounds
Tomatoes
Autochthonous Crops
Cash Crops
Redes de neuronas
Compuestos Orgánicos Volátiles
Solanum lycopersicum
Tomate
Cultivos Autóctonos
Cultivos Comerciales
dc.description.none.fl_txt_mv Introduction 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 Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). Results and Conclusion The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.
Instituto de Biotecnología
Fil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina
Fil: Sance, María M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; 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: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; Brasil
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
description Introduction 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 Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). Results and Conclusion The results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-18T12:41:29Z
2018-10-18T12:41:29Z
2018-05
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
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://link.springer.com/article/10.1007/s11306-018-1355-7
http://hdl.handle.net/20.500.12123/3623
1573-3890
1573-3882
https://doi.org/10.1007/s11306-018-1355-7
url https://link.springer.com/article/10.1007/s11306-018-1355-7
http://hdl.handle.net/20.500.12123/3623
https://doi.org/10.1007/s11306-018-1355-7
identifier_str_mv 1573-3890
1573-3882
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 Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Metabolomics 14: 57 (Mayo 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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score 12.559606

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