Abstract:

Volatile compounds and their contents were analyzed in five varieties of different colored cherry tomato fruits
by using headspace solid phase micorextraction (HS-SPME) coupled with GC-MS. Major volatile components and quality
characteristics were discussed. The results indicated that total 81 volatile compounds were isolated and identified, mainly
including ketones, aldehyde, esters, and alcohols. Fourteen common volatile components that formed unique flavor were
observed in all 5 cherry tomato varieties; however, their contents were different. The contents of 5,9-undecadien-2-one,
6,10-dimetyl-,(E)- and 5,9,13-pentadecatrien-2-one, 6,10,4-trimethyl-,(E,E)- were significantly different among 5 varieties.
Lycopene and ascorbic acid contents differed significantly as well. Red, pink, and purple varieties were rich in lycopene, but
yellow and green varieties were rich in ascorbic acid. Some correlations between volatile substances and quality indicators
were observed, suggesting that the unique flavor of cherry tomatoes was formed by mutual interaction of volatile substances
and non-volatile substances.

Key words: cherry tomato, volatile compounds, head-space solid-phase micro-extractions (HS-SPME), gas chromatographymass spectrometry (GC-MS), quality characteristics