Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits

ConclusionThe results showed a strong preference by panelists for tomatoes of landraces than for commercial varieties and wild species. The predictive analysis by omeSOM showed 15 VOCs significantly associated to the typical and atypical tomato odour and taste. Moreover, omeSOM was used to predict the relationship of VOC ratios with sensory data. A total of 108 VOC ratios out of 8837 VOC ratios were predicted to be contributing to the typical and atypical tomato odour and taste. The metabolic origin of these flavor-associated VOCs and the metabolic point or target for breeding strategies were discussed.

Source: Metabolomics - March 31, 2018 Category: Biology Source Type: research