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Detection and comparative analysis of VOCs between tomato and pepper based on GCxGC-TOFMS

文献类型： 外文期刊

作者： Guan, Sihui 1 ; Liu, Chenxu 1 ; Ruan, Meiying 1 ; Wang, Rongqing 1 ; Wan, Hongjian 1 ; Zhou, Guozhi 1 ; Guo, Shangjing 4 ; Cheng, Yuan 1 ; Yao, Zhuping 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, Hangzhou 311231, Peoples R China

4.Qingdao Agr Univ, Qingdao 266109, Peoples R China

关键词： Tomato; Pepper; Volatile organic compounds (VOCs); Relative odor activity value (ROAV); GCxGC-TOFMS; Aroma

期刊名称：SCIENTIFIC REPORTS （ 影响因子：3.9； 五年影响因子：4.3 ）

ISSN： 2045-2322

年卷期： 2025 年 15 卷 1 期

页码：

收录情况： SCI

摘要： This study aimed to identify and compare the flavor substances in mature tomato and pepper fruits using flavoromics based on GCxGC-TOF-MS. A total of 1560 volatile substances were identified, including 627 tomato specific substances and 534 pepper specific substances. Esters were identified as the distinguishing factor in the aroma profiles of the two. ROAV, an effective flavor evaluation criterion, can help identify the main contributors to flavor that can be detected by the taste buds. VOCs with ROAV > 1 are typically regarded as the key flavor contributors. Interestingly, it was found that tomato and pepper shared three common VOCs (2-nonenal, (E)-; 2-octenal, (E)-; and furan, 2-pentyl-.), which exhibited higher ROAV in both. Except for the three common VOCs, heptanal; 2-dodecenal, (E)-; 1-octen-3-one; 2-undecanone in tomato and pyrazine, 2-methoxy-3-(2-methylpropyl)- in pepper were identified to be contributive to their corresponding aromatic flavor (ROVA > 1), respectively. The contents of 138 volatile metabolites differ between tomato and pepper. Among them, acetoin, dodecanal and 1-decanol demonstrated highest fold change (Log(2)FC > 10). The flavor wheel shows the most obvious flavor characteristic of both tomato and pepper is sweet flavor. In addition, green, fruity, herbal, woody and apple flavors are prominent in pepper, while waxy, citrus and fatty flavors are prominent in tomato.

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