Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

Abstract

Over the last few decades, the improvement of tomato aroma and flavour has gained growing attention among breeders, agronomists and food technologists, as it is reputed as a key tool to further consolidate tomato consumption in the global market. However, this represents a difficult task, since more than 400 volatile organic compounds (VOCs) differently contribute to tomato aroma and its flavour perception. The recent development of molecular tools has allowed us to identify some of the major alleles influencing the volatile composition of tomatoes. Nonetheless, such composition involves an intricate weave of polygenic systems, highly influenced by external, pre and postharvest factors. With few exceptions, our knowledge about the effects of these determinants is still scarce, making it difficult to draw sound conclusions to best manage the future genetic potential. The present review examines the existing knowledge on major VOCs influencing tomato organoleptic quality, including their classification, metabolic pathways, genetics, and technical features that affect their concentrations in fruits. Particular emphasis is placed on preharvest and postharvest factors influencing their quantitative and qualitative expression, whose integrated study with omic tools will be increasingly necessary for the perspective of disseminating reliable operational indications throughout the production/distribution chain.

Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying

“…It has been verified that a series of organic compounds and volatile compounds with low carbon numbers in various fruits and vegetables, including alcohols, aldehydes, acids, and esters, are mostly derived from the synthesis of amino acids through the involvement of related enzymes (such as deaminase, decarboxylase, dehydrogenase, and ester synthase) [ 47 , 48 ]. In addition, under the conditions of heating and drying, amino acids and sugars can undergo thermal degradation, the Maillard reaction, and lipid oxidation, thereby generating volatile flavor compounds of alcohols, aldehydes, and esters [ 49 , 50 ].…”

Role of Lipids in Food Flavor Generation

“…For example, the biosynthesis of lactones is related to the flavor development of pineapple (δ-octalactone), coconut (γ-octalactone), peach and nectarine (γ-decalactone and γ-dodecalactone, respectively) via the β-oxidation pathway. In contrast, the degradation of linoleic and linolenic acids to aldehydes, alcohols, acids, and esters via the lipoxygenase pathway is responsible for the flavor development of fruits and vegetables [ 67 , 68 ]. For instance, lipoxygenase-derived volatiles including cis -3-hexenol, cis -3-hexenal, trans -2-hexenol, and trans -2-hexenal, which are related to the fresh green flavor of tomatoes [ 69 ].…”

Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicumL.): An overview

“…The onset of ripening makes the produce more palatable, nutritious, and fruit attains the final desired quality traits demanded by consumers. During ripening of the tomato, there is an increase in respiration rate and ethylene biosynthesis; skin color changes from green to red due to degradation of chlorophyll, and synthesis of carotenoids such as lycopene; release of aroma-associated volatiles (such as cis-3-hexenol, acetaldehyde, trans-2-hexenal, cis-3-hexenal, 6-methyl-5-hepten-2-one, geranylacetone, and 2-isobutylthiazole); degradation of starch into simpler carbohydrate units, reduction in acidity and pH, thus, making tomato more palatable and appealing (Nasrin et al, 2008;Cheema et al, 2014;Kabir et al, 2020;Distefano et al, 2022).…”