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Chinese Agricultural Science Bulletin ›› 2025, Vol. 41 ›› Issue (4): 149-155.doi: 10.11924/j.issn.1000-6850.casb2024-0194

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Analysis of Main Flavor Substances in Three Different Types of Tomato Cultivars

GUO Ying1(), WANG Renjie1, XU Beibei1, ZHANG Zhongyi1, CAI Hongming2, ZHANG Hongyan3,4, GAO Juexiao1, XIA Haibo1, CHEN Jiajing3,4()   

  1. 1 National Vegetable Quality Standards Center, Shouguang, Shandong 262700
    2 Agricultural and Rural Service Center of Wenjia Street, Shouguang City, Shouguang, Shandong 262700
    3 National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070
    4 Horticultural Product Sensory Evaluation and Quality Testing Center, Huazhong Agricultural University, Wuhan 430070
  • Received:2024-03-18 Revised:2024-07-11 Online:2025-01-23 Published:2025-01-23

Abstract:

To explore the quality differences of tomatoes with different fruit types, this study used gas chromatography-mass spectrometry (GC-MS) technology to detect and analyze the main flavor compounds of sugar, acid, and amino acids in cherry tomatoes, tasty tomatoes, and large tomatoes. The results indicated that fructose, glucose, and sucrose were the main soluble sugars in tomatoes. Among them, soluble sugar content in cherry tomatoes of ‘Busan 88’ and ‘Cherry Tomato of Tianshan Mountain’ were higher, while those in large tomatoes of ‘Liaoyuan Meili’ and ‘Provence’ were opposite. Overall, cherry tomatoes had the highest soluble sugar content, and large tomatoes had the lowest soluble sugar content. The detected organic acids were mainly citric acid, with the highest content in tasty tomatoes of ‘Fenbeier’ and ‘Yulinglong’, while it was lowest in large tomatoes of ‘Liaoyuan Meili’ and ‘Provence’. The total content of organic acid in tasty tomatoes was 1.39 and 1.88 times than that in cherry tomatoes and large tomatoes, respectively. A total of 8 amino acids were detected in 7 tasty tomato cultivars, 6 cherry tomato cultivars, and 3 large tomato cultivars. There was no significant difference in amino acid content between cherry tomatoes and tasty tomatoes, while both were significantly higher than large tomatoes. This study showed significant differences in accumulation levels of soluble sugar, organic acids and amino acid among different fruit types of tomatoes.

Key words: cherry tomato, tasty tomato, large tomato, primary metabolites, gas chromatography-mass spectrometry