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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #346281
Research Project: Quality, Shelf-life and Health Benefits for Fresh, Fresh-cut and Processed Products for Citrus and Other Tropical/Subtropical-grown Fruits and Vegetables

Location: Citrus and Other Subtropical Products Research

Title: Recent advances in research on volatile aroma compounds in tomatoes and their impacting factors

Author
item WANG, LIBIN - Yangzhou University
item LI, XUEHUI - Nanjing Agricultural University
item SHI, ZHENYUAN - Yangzhou University
item Bai, Jinhe
item JIN, CHANGHAI - Yangzhou University
item LUO, HAIBO - Zhejiang University
item YU, ZHIFANG - Nanjing Agricultural University

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/21/2016
Publication Date: 9/1/2017
Citation: Wang, L., Li, X., Shi, Z., Bai, J., Jin, C., Luo, H., Yu, Z. 2017. Recent advances in research on volatile aroma compounds in tomatoes and their impacting factors. Journal of Food Science. 38(17):291-300.

Interpretive Summary: This review paper summarized the recent progress of aromatic volatile research in tomatoes. Tomato aroma is a complex mixture of more than 400 volatile compounds, playing an important role in the classification and acceptability of tomato products by consumers. We described the aroma contributors in tomato fruit and their expression patterns during ripening, then summarized their biosynthetic pathways, and finally reviewed the impact of genetic makeup, and pre/postharvest handling practices on the volatile composition in fruit.

Technical Abstract: Aroma is an important sensory attribute of tomatoes. Tomato aroma is formed by a complex mixture of more than 400 volatile compounds, and it plays an important role in the classification and consumer acceptability of tomato products. This article provides a brief overview of the volatile aroma compounds of tomato fruits and their variations during ripening and summarizes their biosynthetic pathways. The focus of this review is on the factors affecting the formation of aroma compounds in tomato fruits. We expect this review to provide some theoretical and practical guidelines for researchers, producers, retailers and consumers.