Characterization of the free and glycosidically bound aroma potential of two important tomato cultivars grown in Turkey

Abstract

Free and glycosidically bound volatiles from two major tomato cultivars (Lycopersicon esculantum L. cv. Alida and Merve) of Turkey were determined. Free volatile compounds were extracted using liquid-liquid microextraction, while bound volatiles were extracted using solid phase extraction. The compounds were analyzed using GC-FID and GC-MS. Alida showed presence of, 39 free and 32 bound aroma compounds again 38 free and 31 bound aroma compounds is Merve. The odor activity values of the volatile compounds suggested that hexanal, (Z)-3-hexenal, (E,Z)-2,4-decadienal, (E,E)-2,4-decadienal and 2-phenylethanol were most significant odorants in both cultivars. Guaiacol and eugenol were flavor contributors for Merve. The norisoprenoids 5,6-epoxy-b-ionone and 3-hydroxy-bionone were observed in free form in tomato. Norisoprenoids, terpenoids, volatile phenols and higher alcohols were present in the glycosidic extract. Among the glycosidically bound compounds, 2-phenylethanol, guaiacol and eugenol were found to be potential contributors to overall tomato flavor upon hydrolysis.

Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach

“…A wide variety of aglycones have been discovered within fruits, such as monoterpenes, sesquiterpenes, C 13 -norisoprenoids, benzenoids, hydroxyl esters, aliphatic alcohols, and furans. 1 Generally, GBVs in fruits show higher concentrations than their free counterparts, as has been reported in grape, 6 tomato, 7,8 cherry, 9 strawberry, 10 and kiwifruit. 11,12 Moreover, the proportion of glycosylated volatiles is variable among species, cultivars, and fruit tissue.…”

“…A wide variety of aglycones have been discovered within fruits, such as monoterpenes, sesquiterpenes, C 13 -norisoprenoids, benzenoids, hydroxyl esters, aliphatic alcohols, and furans . Generally, GBVs in fruits show higher concentrations than their free counterparts, as has been reported in grape, tomato, , cherry, strawberry, and kiwifruit. , Moreover, the proportion of glycosylated volatiles is variable among species, cultivars, and fruit tissue. − Previous studies have identified aglycones of GBVs from fruits with different cultivars and quantitated their amounts by a semi-quantitation method, in which the concentrations were expressed as internal standard equivalents. ,,,− So far, only a few studies have investigated the aroma contribution of aglycones using gas chromatography-olfactometry (GC-O) analysis. , For example, Garcia et al evaluated the bound aroma profiles of kiwifruit and found that vanillin, β-damascenone, and 2-phenylethanol were the odor-active aglycones in the hydrolysates of Hayward and Hort16A cultivars . However, as important aspects of the molecular sensory approach, cAEDA and aroma omission tests have not been applied to glycosylated aglycones in fruits.…”