Quantitative comparison of free and bound volatiles of two commercial tomato cultivars (Solanum lycopersicum L.) during ripening

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 2, 2010, Pages 1106-1114

  Ortiz Serrano, Pepa ^a   Gil, José Vicente ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Glycosidically bound; Ripening; SPME; Tomato (Solanum lycopersicum l.); Volatiles

Indexed keywords

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; PHYSIOLOGY; TOMATO;

LYCOPERSICON ESCULENTUM; PLANT EXTRACTS; VOLATILE ORGANIC COMPOUNDS;

LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 74849096603     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf903366r     Document Type: Article

References (54)

1. Baldwin, E. A.; Nisperos-Carriedo, M. O.; Baker, R.; Scout, J. W. Qualitative analysis of flavor parameters in six Florida tomato cultivars. J. Agric. Food Chem. 1991, 39, 1135-1140.
2. Baldwin, E. A.; Nisperos-Carriedo, M. O.; Moshonas, M. G. Quantitative analysis of flavor and other volatiles and for certain, constituents of two tomato cultivars during ripening. J. Am. Soc. Hotic. Sci. 1991, 116, 265-269.
3. (3) Baldwin, E. A.; Scott, J. W.; Shewmaker, C. K.; Schuch, W. Flavor trivia and tomato aroma: Biochemistry and possible mechanisms for control of important aroma components. HortScience 2000, 35, 1013-1022. (Pubitemid 30805649)
4. (4) Stern, D. J.; Buttery, R. G.; Teranishi, R.; Ling, L. C.; Scott, K.; Cantwell, M. Effect of storage and ripening on fresh tomato quality, Part I. Food Chem. 1994, 49, 225-231. (Pubitemid 24057290)
5. McDonald, R. E.; McCollum, T. G.; Baldwin, E. A. Temperature of water heat treatments influences tomato fruit quality following low temperature storage. Postharvest Biol. Technol. 1999, 16, 147-155.
6. Kader, A. A.; Stevens, M. A.; Albright-Holton, M.; Morris, L. L.; Algazi, M. Effect of fruit ripeness when picked on flavor and composition in fresh market tomatoes. J. Am. Soc. Hortic. Sci. 1977, 102, 724-731
7. Buttery, R. G.; Teranishi, R.; Ling, L. C. Fresh tomato aroma volatiles: A quantitative study. J. Agric. Food Chem. 1987, 35, 540-544.
8. Yilmaz, E.; Scott, J. W.; Shewfelt, R. L. Effects of harvesting maturity and off-plant ripening on the activities of lipoxygenase, hydroperoxide lyase, and alcohol deshydrogenase enzymes in fresh tomato, J. food Biochem. 2002, 26, 443-457.
9. Prasanna, V.; Prabha, T. N.; Tharanathan, R. N. Fruit ripening phenomena: An overview. Crit. Rev. Food Sci. Nutr. 2007, 47, 1-19.
10. Buttery, R. G. Quantitative and sensory aspects of flavor of tomato and other vegetables and fruits. In Flavor science: Sensible principles and techniques; Acree, T. E., Teranishi, R., Eds.; American Chemical Society: Washington, DC, 1993; pp 259-286.
11. Birtic, S.; Ginies, C.; Cause, M.; Renard, C.; Page, D. Changes in volatiles and glycosides during fruit maturation of two contrasted tomato (Solanum lycopersicum) lines. J. Agric. Food Chem. 2009, 57, 591-598.
12. Gao, H. Y.; Zhu, B. Z.; Zhang, Y. L; Xie, Y. H.; Li, Y. C.; Luo, Y. B. Effect of suppression of ethylene biosynthesis on flavor products in tomato fruits, Russ. J. Plant Physiol. 2007, 54, 80-88.
13. McGlasson, W. B.; Last, J. H.; Shaw, K. J.; Meldrum, S. K. Influence of the non-ripening mutants rin and nor on the aroma of tomato fruit. HortScience 1987, 22, 632-634.
14. Zhu, H. L.; Zhu, B. Z.; Fu, D. Q.; Xie, Y. H.; Hao, Y. L.; Luo, Y. B. Role of ethylene in the biosynthetic pathways of aroma volatiles in ripening fruit. Russ. J. Plant Physiol. 2005, 52, 776-780.
15. Tieman, D.; Zeigler, M.; Schmelz, E.; Taylor, M.; Bliss, P.; Kirst, M.; Klee, H. Identification of loci affecting flavour volatile emissions in tomato fruits. J. Exp. Bot. 2006, 57, 887-896.
16. Buttery, R. G.; Seifert, R. M.; Guadagni, D. G.; Ling, L. C. Characterization of additional volatile components of tomato. J. Agric. Food Chem. 1971, 19, 524-529.
17. (17) Servili, M.; Selvaggini, R.; Taticchi, A.; Begliomini, A. L.; Montedoro, G. Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: Optimization of the blanching parameters. Food Chem. 2000, 71, 407-415. (Pubitemid 30674024)
18. Buttery, R. G.; Takeoka, G. R.; Ling, L. C. Furaneol: Odor threshold and importance to tomato aroma. J. Agric. Food Chem. 1995, 43, 1638-1640.
19. Tandon, K. S.; Baldwin, E. A.; Shewfelt, R. L. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation. Postharvest Biol. Technol. 2000, 20, 261-268.
20. Bezman, Y.; Mayer, F.; Takeoka, G. R.; Buttery, R. G.; Ben-Oliel, G.; Rabinowitch, H. D.; Nairn, M. Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds. J. Agric. Food Chem. 2003, 51, 722-726.
21. (21) Plotto, A.; Margaría, C. A.; Goodner, K. L.; Goodrich, R.; Baldwin, E. A. Odor and flavor thresholds for key aroma components in an orange juice matrix: Terpenes and aldehydes, Flavor Fragrance J. 2004, 19, 491-498. (Pubitemid 39534818)
22. (22) Ruiz, J. J.; Alonso, A.; García-Marínez, S.; Valero, M.; Blasco, P.; Ruiz-Bevia, F. Quantitative analysis of flavor volatiles detects differences among closely related traditional cultivars of tomato. J. Sci. Food Agrie 2005, 85, 54-60. (Pubitemid 40059611)
23. (23) Pino, J. A.; Mesa, J. Contribution of volatile compounds to mango (Mangifera indka L.) aroma. Flavor Fragrance J. 2006, 21, 207-213. (Pubitemid 43337914)
24. Buttery, B. G.; Turnbaugh, J. G.; Ling, L. C. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 1988, 36, 1006-1009.
25. Tandon, K. S.; Baldwin, E. A.; Scott, J. W.; Shewfelt, R. L. Linking sensory descriptors to volatile and non-volatile components of fresh tomato flavor. J. food Sci. 2003, 68, 2366-2371.
26. Buttery, R. G.; Takeoka, G.; Teranishi, R.; Ling, L. C. Tomato aroma components: Identification of glycoside hydrolysis volatiles. J. Agric. Food Chem. 1990, 38, 2050-2053.
27. Marlatt, C.; Ho, C.; Chien, M. J. Studies of aroma constituents bound as glycosides in tomato. J. Agric. Food Chem. 1992, 40, 249-252.
28. Ortiz-Serrano, P.; Gil, J. V. Quantitation of free and glycosidically bound volatiles in and effect of glycosidase addition on three tomato varieties. J. Agric. Food Chem. 2007, 55, 9170-9176.
29. Williams, P. J. Hydrolytic flavor release in fruit and wines through hydrolysis of non-volatile precursors. In Flavor science: Sensible principles and techniques; Acree, T. E., Teranishi, R., Eds.; American Chemical Society: Washington, DC, 1993; pp 287-308.
30. Sarry, J.; Günata, Z. Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors. Food Chem. 2004, 87, 509-521.
31. Aubert, C.; Ambid, C.; Baumes, R.; Günata, Z. Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbringht). Changes in bound aroma profile during maturation. J. Agric. Food Chem. 2003, 51, 6280-6286.
32. (32) Ogawa, K.; Ijima, Y.; Guo, W.; Watanabe, N.; Usui, T.; Dong, S.; Tong, Q.; Sakata, K. Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea. J. Agric. Food Chem. 1997, 45, 877-882. (Pubitemid 127483721)
33. Günata, Z.; Bitteur, S.; Brilloute, J. L.; Bayonove, C.; Cordonnier, R. Sequential enzymic hydrolysis of potentially aromatic glycosides from grape. Carbohydr. Res. 1988, 184, 139-149.
34. (34) Gil, J. V.; Valles, S. Effect of macerating enzymes on red wine aroma at laboratory scale: Exogenous addition or expression by transgenic wine yeasts. J. Agric. Food Chem. 2001, 49, 5515-5523. (Pubitemid 33089701)
35. (35) Langlois, D.; Etièvant, P. X.; Pierron, P.; Jorrot, A. Sensory and instrumental characterisation of commercial tomato varieties. Z. Lebensm.-Unters.-Forsch. 1996, 203, 534-540. (Pubitemid 126797125)
36. (36) Krumbein, A.; Auerswald, H. Characterization of aroma volatiles in tomatoes by sensory analyses, nahrung 1998, 42, 395-399. (Pubitemid 128505569)
37. Kazeniac, S. J.; Hall, R. M. Flavor chemistry of tomato volatiles. J. Food Sci. 1970, 35, 519-529.
38. Baldwin, E. A.; Goodner, K.; Plotto, A.; Pritchett, K.; Einstein, M. Effect of Volatiles and their Concentration on Perception of Tomato Descriptors. J. food Sci. 2004, 69, 310-318.
39. (39) Ito, Y.; Kubota, K. Sensory evaluation of the synergism among odorants present in concentrations below their odor threshold in a Chinese jasmine green tea infusion. Mol. Food Res. 2005, 49, 61-68. (Pubitemid 40178947)
40. Brauss, M. S.; Linforth, R. S. T.; Taylor, A. J. Effect of variety, time of eating, and fruit-to-fruit variation on volatile release during eating of tomato fruits (Lycopersicon esculentum). J. Agric. Food Chem. 1998, 46, 2287-2292.
41. (41) Krumbein, A.; Peters, P.; Brückner, B. Flavor compounds and a quantitative descriptive analysis of tomato (Lycopersicon esculentum Mill.) of different cultivars in short-term storage, Postharvest Biol. Tgghnol. 2004, 32, 15-28. (Pubitemid 38473528)
42. Berna, A. Z.; Lammertyn, J.; Saevels, S.; di Natale, C.; Nicolaï, B. M. Electronic nose systems to study shelf life and cultivar effect on tomato aroma profile. Sens. Actuators, B 2004, 97, 324-333.
43. Carbonell-Barrachina, A. A.; Agusti, A.; Ruiz, J. J. Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes. Eur. Food Res. Technol. 2006, 222, 536-542.
44. Serrano-Megias, M.; López-Nicolás, J. M. Application of agglomerative hierarchical clustering to identify consumer tomato preferences: Influence of physicochemical and sensory characteristics on consumer response. J. Sci. Food Agric. 2006, 86, 493-499.
45. Ohloff, G. Scent and fragrances, the fascination of odors and their chemical perspectives. In Perfumer and Flavorist; Pickenhagen, W., Lawrence, B., Translators; Springer-Verlag: Berlin, 1994; Vol.1, Number 3, pp 154-158.
46. Buttery, R. G.; Teranishi, R.; Ling, L. C.; Flath, R. A.; Stern, D. J. Quantitative studies on origins of fresh tomato aroma volatiles. J. Agric. Food Chem. 1988, 36, 1247-1250.
47. (47) Gray, D. A.; Prestage, S.; Linforth R. S. T.; Taylor, A. J. Fresh tomato specific fluctuations in the composition of lipoxygenasegenerated C6 aldehydes. Food Chem. 1999, 64, 149-155. (Pubitemid 28552666)
48. Malundo, M. M.; Shewfelt, R. L.; Scott, J. W. Flavor quality of fresh, tomato (Lycopersicon esculentum Mill.) as affected by sugar and acid levels. Postharvest Biol. Technol. 1995, 6, 103-110.
49. Lalel, H. J. D.; Singh, Z.; Tan, S. C. Glycosidically-bound aroma volatile compounds in the skin and pulp of "Kensington Pride" mango fruit at different stages of maturity. Postharvest Biol Technol. 2003, 29, 205-218.
50. (50) Cabaroglu, T.; Selli, S.; Canbas, A.; Lepoutre, J.; Günata, Z. Wine flavor enhancement through the use of exogenous fungal glycosidases. Enzyme Microb. Technol. 2003, 33, 581-587. (Pubitemid 37088064)
51. Sánchez-Palomo, E.; Díaz-Maroto Hidalgo, M. C.; González-Viñas, M.. A.; Pérez-Coello, M. S. Aroma enhancement in wines from different grape varieties using exogenous glycosidases. Food Chem. 2005, 92, 627-635.
52. Francis, I. L.; Kassara, S.; Noble, A. C.; Williams, P. J. The contribution of glycoside precursors to Cabernet Sauvignon and Merlot aroma: Sensory and compositional studies. In Chemistry of Wine Flavour; Waterhouse, A. L., Ebeler, S. E., Eds.; ACS Symposium Series 714; American Chemical Society: New York, 1998; pp 13-30.
53. Abbott, N. A.; Coombe, B. G.; Williams, P. J. The contribution of hydrolyzed flavour precursors to quality differences in Shiraz juice and wines: An investigation by sensory descriptive analysis. Am. J. Enol. Vitic. 1991, 42, 167-174.
54. Francis, I. L.; Sefton, M. A.; Williams, P. J. Sensory descriptive analysis of the aroma of hydrolysed flavour precursor fractions from Semillon, Chardonnay, and Sauvignon blanc grape juices. J. Sci. Food Agric. 1992, 59, 511-520.