关键词: 樱桃番茄；外观特性；营养成分；风味特征

Abstract: This study systematically evaluated the appearance, nutrient composition and flavor characteristics of eight different colored cherry tomatoes. Red cherry tomatoes showed the highest score in sensory evaluation, having a balanced sugar-acid ratio and being rich in aldehydes responsible for green and citrus notes such as 1-hexanal and nonanal, while green and white cherry tomatoes exhibited lower acceptance because of atypical color and thick peel. Brown cherry tomatoes contained higher contents of β-carotene ((1.00 ± 0.05) mg/100 g) and lycopene ((12.40 ± 1.02) mg/100 g), thereby exhibiting a unique color. Red and pink cherry tomatoes had higher levels of key volatile substances including (E)-2-octenal, imparting a fresh aroma to them, while yellow and white cherry tomatoes contained (Z)-4-decenal, contributing to a green aroma. Furthermore, multivariate analysis identified 1-hexanal, 1-hexanol, 1-pentanol, and α-pinene as key aroma compounds, and effectively distinguished different colored tomatoes. This study provides a scientific basis for consumers to select cherry tomatoes based on personalized preferences for appearance, nutrition and flavor.

Key words: cherry tomato; appearance; nutrient composition; flavor characteristics