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Comparative analysis of volatile flavor compounds of cherry tomato varieties with different colors using GC-MS

文献类型： 外文期刊

作者： Guan, Sihui 1 ; Wang, Rongqing 1 ; Ruan, Meiying 1 ; Liu, Chenxu 1 ; Yao, Zhuping 1 ; Wan, Hongjian 1 ; Li, Zhimiao 1 ; Zhou, Guozhi 1 ; Diao, Ming 2 ; Cheng, Yuan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Vegetables, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

2.Shihezi Univ, Coll Agr, Shihezi 832003, Peoples R China

3.XiangHu Lab, Biol Seed Ind Res Inst, Zhejiang 311258, Peoples R China

关键词： Cherry tomato; Flavor quality; Metabolomics; Volatile organic compounds (VOCs); HS-SPME-GC-MS

期刊名称：MICROCHEMICAL JOURNAL （ 影响因子：5.1； 五年影响因子：4.7 ）

ISSN： 0026-265X

年卷期： 2025 年 212 卷

页码：

收录情况： SCI

摘要： The tomato, a widely cultivated vegetable crop, is prized by consumers for its distinctive flavor. Fruit color and flavor are important quality characters of cherry tomatoes. In this study, HS-SPME-GC-MS was utilized to analyze the metabolomic profiles of cherry tomatoes in different colors, including pink, red, brown, and yellow. A total of 585 volatile flavor compounds were identified, with 435 being common metabolites. Terpenoids and heterocyclic compounds were found to be the dominant metabolites in cherry tomatoes. PCA and total ion current mapping effectively distinguished the seven cherry tomato varieties. Using the ROAV method, 90 key VOCs were identified. Among them, benzenemethanethiol, 2-thiophenemethanethiol, (Z)-6-nonenal, dimethyl trisulfide, (Z,Z)-3,6-nonadienal, and 5-methyl-(E)-2-hepten-4-one were found to be the primary VOCs contributing to the flavor of cherry tomatoes. A total of 270 DAMs were detected across all comparisons. The yellow and brown varieties exhibited the greatest metabolite diversity, while the brown and pink varieties showed the least variability. KEGG pathway analysis indicated that the terpenoid synthesis, alpha-linolenic acid, and phenylalanine pathways were the most significant metabolic routes influencing flavor. In conclusion, this study provides a comprehensive comparison of VOCs across cherry tomatoes of different colors and a systematic analysis of the chemical composition underlying flavor differences, ultimately identifying the main factors contributing to flavor differentiation.

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