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Resumen
BACKGROUND
The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of
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dc.contributor.author | D’Angelo, Matilde | |
dc.contributor.author | Zanor, María Inés | |
dc.contributor.author | Sance, María Mirta | |
dc.contributor.author | Cortina, Pablo Ramiro | |
dc.contributor.author | Boggio, Silvana Beatriz | |
dc.contributor.author | Asprelli, Pablo Diego | |
dc.contributor.author | Carrari, Fernando | |
dc.contributor.author | Santiago, Ana N. | |
dc.contributor.author | Asis, Ramón | |
dc.contributor.author | Peralta, Iris Edith | |
dc.contributor.author | Valle, Estela M. | |
dc.date.accessioned | 2018-10-24T10:39:51Z | |
dc.date.available | 2018-10-24T10:39:51Z | |
dc.date.issued | 2018-08 | |
dc.identifier.issn | 1097-0010 | |
dc.identifier.other | https://doi.org/10.1002/jsfa.8930 | |
dc.identifier.uri | https://onlinelibrary.wiley.com/doi/full/10.1002/jsfa.8930 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/3685 | |
dc.description.abstract | BACKGROUND The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional ‘criollo’ tomato varieties are appreciated for fruit of excellent organoleptic quality. Small farmers from the Andean valleys in Argentina have maintained their own tomato varieties, which were selected mainly for flavour. This work aims to correlate the chemical composition of the fruit with the sensory attributes of eight heirloom tomato varieties. The long‐term goal is to identify potential candidate genes capable of altering the chemicals involved in flavour. RESULTS A sensory analysis was conducted and the metabolomics of fruit were determined. The data revealed that defined tomato aroma and sourness correlated with citrate and several volatile organic compounds (VOC), such as α‐terpineol, p‐menth‐1‐en‐9‐al, linalool and 3,6‐dimethyl‐2,3,3a,4,5,7a‐hexahydrobenzofuran (DMHEX), a novel volatile recently identified in tomato. Two sensory attributes – sweetness and a not‐acidic taste – correlated with the characteristic tomato taste, and also with fructose, glucose, and two VOCs, benzaldehyde, and 2‐methyl‐2‐octen‐4‐one. CONCLUSIONS These data provide new evidence of the complex chemical combination that induced the flavour and aroma of the good‐tasting ‘criollo’ tomato fruit. That is, the compounds that correlated with defined tomato aroma and acidic taste did not correlate with sweetness, or with characteristic tomato taste. | eng |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.publisher | Wiley | eng |
dc.rights | info:eu-repo/semantics/restrictedAccess | eng |
dc.source | Journal of the science of food and agriculture 98 (11) : 4128-4134. (Agosto 2018) | eng |
dc.subject | Tomatoes | eng |
dc.subject | Tomate | es_AR |
dc.subject | Volatility | eng |
dc.subject | Volatilidad | es_AR |
dc.subject | Autochthonous Crops | eng |
dc.subject | Cultivos Autóctonos | es_AR |
dc.subject | Cash Crops | eng |
dc.subject | Cultivos Comerciales | es_AR |
dc.title | Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones | eng |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.description.origen | Instituto de Biotecnología | es_AR |
dc.description.fil | Fil: D'Angelo, Matilde. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Zanor, María I. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Sance, María. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.description.fil | Fil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina | es_AR |
dc.description.fil | Fil: Boggio, Silvana B. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Asprelli, Pablo. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.description.fil | Fil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; Brasil | es_AR |
dc.description.fil | Fil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina | es_AR |
dc.description.fil | Fil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina | es_AR |
dc.description.fil | Fil: Peralta, Iris Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.description.fil | Fil: Valle, Estela M. Universidad Nacional de Rosario. Instituto de Biología Molecular y Celular de Rosario; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.subtype | cientifico |
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