Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits
Introduction The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metaboli...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Springer
2018
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| Online Access: | https://link.springer.com/article/10.1007/s11306-018-1355-7 http://hdl.handle.net/20.500.12123/3623 https://doi.org/10.1007/s11306-018-1355-7 |
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| author | Cortina, Pablo Ramiro Santiago, Ana N. Sance, María M. Peralta, Iris Edith Carrari, Fernando Asis, Ramón |
| author_browse | Asis, Ramón Carrari, Fernando Cortina, Pablo Ramiro Peralta, Iris Edith Sance, María M. Santiago, Ana N. |
| author_facet | Cortina, Pablo Ramiro Santiago, Ana N. Sance, María M. Peralta, Iris Edith Carrari, Fernando Asis, Ramón |
| author_sort | Cortina, Pablo Ramiro |
| collection | INTA Digital |
| description | Introduction The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metabolites that is not yet understood.
Objectives The aim of this work was to provide an alternative approach to exploring the relationship between tomato odour/ taste and volatile organic compounds (VOCs).
Methods VOC composition and organoleptic properties of seven Andean tomato landraces along with an edible wild species (Solanum pimpinellifolium) and four commercial varieties were characterized. Six hedonic traits were analyzed by a semitrained sensory panel to describe the organoleptic properties. Ninety-four VOCs were analyzed by headspace solid phase microextraction/gas chromatography–mass spectrometry (HS/SPME/GC–MS). The relationship between sensory data and VOCs was explored using an Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM).
Results and Conclusion The 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3623 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Springer |
| publisherStr | Springer |
| record_format | dspace |
| spelling | INTA36232019-06-05T12:40:41Z Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits Cortina, Pablo Ramiro Santiago, Ana N. Sance, María M. Peralta, Iris Edith Carrari, Fernando Asis, Ramón Neural networks Organic Volatile Compounds Tomatoes Autochthonous Crops Cash Crops Redes de neuronas Compuestos Orgánicos Volátiles Solanum lycopersicum Tomate Cultivos Autóctonos Cultivos Comerciales Introduction The process of tomato (Solanum lycopersicum) breeding has affected negatively the fruit organoleptic properties and this is evident when comparing modern cultivars with heirloom varieties. Flavor of tomato fruit is determined by a complex combination of volatile and nonvolatile metabolites that is not yet understood. Objectives The aim of this work was to provide an alternative approach to exploring the relationship between tomato odour/ taste and volatile organic compounds (VOCs). Methods VOC composition and organoleptic properties of seven Andean tomato landraces along with an edible wild species (Solanum pimpinellifolium) and four commercial varieties were characterized. Six hedonic traits were analyzed by a semitrained sensory panel to describe the organoleptic properties. Ninety-four VOCs were analyzed by headspace solid phase microextraction/gas chromatography–mass spectrometry (HS/SPME/GC–MS). The relationship between sensory data and VOCs was explored using an Artificial Neural Networks model (Kohonen Self Organizing Maps, omeSOM). Results and Conclusion The 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. Instituto de Biotecnología Fil: Cortina, Pablo Ramiro. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina Fil: Santiago, Ana N. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina Fil: Sance, María M. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina Fil: Peralta, Iris Edith. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mendoza. Instituto Argentino de Investigaciones de Zonas Aridas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina Fil: Carrari, Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina. Universidade de São Paulo. Departamento de Botânica. Instituto de Biociências; Brasil Fil: Asis, Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Centro de Investigaciones en Bioquímica Clínica e Inmunología; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas; Argentina 2018-10-18T12:41:29Z 2018-10-18T12:41:29Z 2018-05 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://link.springer.com/article/10.1007/s11306-018-1355-7 http://hdl.handle.net/20.500.12123/3623 1573-3890 1573-3882 https://doi.org/10.1007/s11306-018-1355-7 eng info:eu-repo/semantics/restrictedAccess application/pdf Springer Metabolomics 14: 57 (Mayo 2018) |
| spellingShingle | Neural networks Organic Volatile Compounds Tomatoes Autochthonous Crops Cash Crops Redes de neuronas Compuestos Orgánicos Volátiles Solanum lycopersicum Tomate Cultivos Autóctonos Cultivos Comerciales Cortina, Pablo Ramiro Santiago, Ana N. Sance, María M. Peralta, Iris Edith Carrari, Fernando Asis, Ramón Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| title | Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| title_full | Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| title_fullStr | Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| title_full_unstemmed | Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| title_short | Neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| title_sort | neuronal network analyses reveal novel associations between volatile organic compounds and sensory properties of tomato fruits |
| topic | Neural networks Organic Volatile Compounds Tomatoes Autochthonous Crops Cash Crops Redes de neuronas Compuestos Orgánicos Volátiles Solanum lycopersicum Tomate Cultivos Autóctonos Cultivos Comerciales |
| url | https://link.springer.com/article/10.1007/s11306-018-1355-7 http://hdl.handle.net/20.500.12123/3623 https://doi.org/10.1007/s11306-018-1355-7 |
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