Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties
Impacto
Scholar |
Otros documentos de la autoría: Roselló, Salvador; Serrano, Elena; Valcárcel, Mercedes; Cebolla-Cornejo, Jaime; Beltran Arandes, Joaquin; Nuez Viñals, Fernando
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Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/33596
comunitat-uji-handle3:10234/33597
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http://dx.doi.org/10.1021/jf1045427 |
Metadatos
Título
Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varietiesAutoría
Fecha de publicación
2011-02Editor
© 2011 American Chemical SocietyISSN
0021-8561Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
http://pubs.acs.org/doi/abs/10.1021/jf1045427?prevSearch=%255BTitle%253A%2BEvalu ...Palabras clave / Materias
Resumen
Taste and aroma related compounds have been analyzed in a collection of four traditional varieties and two tomato hybrids, representing a wide variability in fruit shape and color, grown in different environments: ... [+]
Taste and aroma related compounds have been analyzed in a collection of four traditional varieties and two tomato hybrids, representing a wide variability in fruit shape and color, grown in different environments: screenhouse and open field. Protected cultivation tended to show lower sugar concentration (fructose and glucose) but similar acid contents (citric, malic, and glutamic acids). The decreased levels of sucrose equivalents and the similar ratios of sucrose equivalents to citric or glutamic acid contents indicated that protected cultivation, despite being useful to reduce the incidence of pests and viral diseases, reduces the organoleptic quality. Additionally, it doubles the interaccession variability and increased the level of intra-accession variability. In the case of aroma, the genotypic effect was considerably higher than the environmental component on the 12 main volatiles analyzed. Only hexanal and methyl salicylate were significantly affected by environment, while 10 out of 12 volatiles were affected by the genotype. Biplot analysis showed that, even in considerably different environments, it is possible to identify genotype-dependent main aroma profiles. In the case of 13 background volatiles, the environment showed no significant effects and the genotypic effect was lower, though it is possible to identify genotypic trends in background notes. [-]
Publicado en
Journal of Agricultural and Food Chemistry (Febr. 2011),vol. 59, no. 6, 2440–2450Derechos de acceso
http://rightsstatements.org/vocab/CNE/1.0/
info:eu-repo/semantics/restrictedAccess
info:eu-repo/semantics/restrictedAccess
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