Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes

摘要

A system specifically designed for the nondestructive analysis of volatile organic compounds in fresh tomatoes, based on a dynamic headspace technique, has been set up to quantify the volatile aroma constituents of tomato fruits. This system will reduce the high variability associated to sample selection in post-harvest studies. Volatile compounds with a major contribution to aroma have been quantitatively determined in two traditional tomato cultivars and one commercial Fl hybrid. One of the traditional cultivars, "De la Pera," got the highest values of odor and aroma in sensory tests performed using a trained panel of 10 assessors. The same cultivar showed significantly higher contents of all eight volatile compounds studied (hexanal, trans-2-hexenal, m-3-hexenol, 1-hexanol, l-nitro-3-methylbutane, 6-methyl-5-hepten-2-one, 2-isobutylthiazole, and beta-ionone). Significant differences among traditional and hybrid tomato cultivars can be detected for volatile compounds, thus allowing the use of volatile determination as a possible tool in tomato breeding programs.