Recent Advances in Research on Volatile Aroma Compounds in Tomatoes and Their Impacting Factors

doi:10.7506/spkx1002-6630-201717047

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (17): 291-300.doi: 10.7506/spkx1002-6630-201717047

• Reviews • Previous Articles Next Articles

Recent Advances in Research on Volatile Aroma Compounds in Tomatoes and Their Impacting Factors

WANG Libin1,2,3, LI Xuehui4, SHI Zhenyuan5, BAI Jinhe2, JIN Changhai1, LUO Haibo6,*, YU Zhifang3,*

1. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China; 2. U.S. Horticultural Research Laboratory, U.S. Department of Agriculture, Fort Pierce 34945, USA; 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 4. College of Life Science and Technology, Nanyang Normal University, Nanyang 473061, China; 5. Key Laboratory of Plant Functional Genomics, Ministry of Education, Yangzhou University,Yangzhou 225009, China; 6. Faculty of Food Science, Zhejiang Pharmaceutical College, Ningbo 315100, China

Online:2017-09-15 Published:2017-09-12

Abstract

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.

Key words: tomato aroma, volatile compound, variation, biosynthetic pathway, impacting factors

CLC Number:

TS255.1

WANG Libin, LI Xuehui, SHI Zhenyuan, BAI Jinhe, JIN Changhai, LUO Haibo, YU Zhifang. Recent Advances in Research on Volatile Aroma Compounds in Tomatoes and Their Impacting Factors[J]. FOOD SCIENCE, 2017, 38(17): 291-300.

[1]	TANG Ping, LU Jun, BI Rongyu, SHAN Qimuge, WANG Li, WANG Fan, LI Changwen. Analysis of Flavor Compounds of Maotai-flavor Baijiu Produced in Different Regions of the Chishui River Basin [J]. FOOD SCIENCE, 2021, 42(6): 274-281.
[2]	ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan. Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria [J]. FOOD SCIENCE, 2021, 42(5): 252-261.
[3]	MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.
[4]	ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei. Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage [J]. FOOD SCIENCE, 2021, 42(2): 200-211.
[5]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.
[6]	FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing. Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang [J]. FOOD SCIENCE, 2021, 42(16): 54-60.
[7]	YAN Han, FAN Wenlai, XU Yan. Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation [J]. FOOD SCIENCE, 2021, 42(16): 133-137.
[8]	TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei. Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS [J]. FOOD SCIENCE, 2021, 42(16): 193-202.
[9]	WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua. Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup [J]. FOOD SCIENCE, 2021, 42(15): 58-65.
[10]	BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao. Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients [J]. FOOD SCIENCE, 2021, 42(15): 81-88.
[11]	ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage [J]. FOOD SCIENCE, 2021, 42(14): 144-150.
[12]	WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma [J]. FOOD SCIENCE, 2021, 42(14): 151-158.
[13]	BAI Shuang, WANG Yongrui, LUO Ruiming. Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton [J]. FOOD SCIENCE, 2021, 42(14): 180-186.
[14]	YUE Cuinan, WANG Zhihui, SHI Xuping, JIANG Xinfeng, LI Yansheng, YANG Puxiang. Effects of Light Quality on Aroma Metabolites in Tea: A Review of Recent Literature [J]. FOOD SCIENCE, 2020, 41(5): 299-305.
[15]	WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan. Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity [J]. FOOD SCIENCE, 2020, 41(22): 222-230.

Recent Advances in Research on Volatile Aroma Compounds in Tomatoes and Their Impacting Factors

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments