TAILIEUCHUNG - The chemistry of fresh tomato flavor

Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. | Turk J Agric For 25 (2001) 149-155 © TÜB‹TAK The Chemistry of Fresh Tomato Flavor Emin YILMAZ Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineerig, 17100, Çanakkale - TURKEY Received: Abstract: Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. With over 400 volatile compounds identified, only thirty are present in concentrations over one ppb and of these, only 16 contribute significantly to the perceptible flavor. Radiolabeled substrate and enzyme denaturation studies have indicated involvement of some pathway enzymes in the biosynthesis of tomato aroma compounds. Studies of fresh tomato flavor are important for the efforts at improving fruit quality through genetic modifications by molecular techniques. Key Words: tomato, flavor, volatile, taste, chemistry Taze Domates Lezzet Kimyas› Özet: Domates lezzeti tad bileflenleri, aromatik uçucu bileflikler ve bunlar›n karfl›l›kl› etkilefliminden oluflur. Süpermarketlerdeki domateslerin lezzetinin yeterli bulunmamas› yayg›n bir tüketici flikayetidir. Ana tad bileflenleri flekerler, organik asitler, serbest amino asitler ve tuzlard›r. Dörtyüzden fazla tan›s› yap›lm›fl olan uçucu aroma bileflenlerinden sadece otuz kadar›n›n konsantrasyonu bir ppb üzerindedir ve bunlardan da onalt›s› lezzeti önemli düzeyde etkilemektedir. Radyoaktif –iflaretli substrate ve enzim denatürasyon çal›flmalar›, domatesdeki uçucu aroma maddelerinin biyosentezinde baz› reaksiyon enzimlerinin rolünü göstermifltir. Taze domates lezzeti üzerinde yap›lan araflt›rmalar meyve kalitesini yükseltmek için moleküler tekniklerle yap›lacak genetik çal›flmalar için önemlidir. Anahtar Sözcükler: domates, lezzet, uçucu bileflikler, tad, kimya Introduction The tomato (Lycopersicon esculentum, .

• Nông nghiệp
• Fresh tomato flavor
• Aromatic volatiles
• Organic acids
• Free amino acids
• Genetic modifications
• BMC Genomics
• Histone modification
• Chromatin accessibility
• Deep learning
• Sequence analysis
• Genetic variation
• Genome Biology
• Gene expression
• Coordinated interplay
• Stress response genes
• Auxiliary genetic