Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)
BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2010-10, Vol.90 (13), p.2233-2240 |
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| creator | Vogel, Jonathan T Tieman, Denise M Sims, Charles A Odabasi, Asli Z Clark, David G Klee, Harry J |
| description | BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig.RESULTS: The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra-cis-lycopene and ζ-carotene in tangerine. The volatiles derived from these carotenoids (β-ionone, geranylacetone and 6-methyl-5-hepten-2-one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests.CONCLUSIONS: Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright |
| doi_str_mv | 10.1002/jsfa.4076 |
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Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig.RESULTS: The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra-cis-lycopene and ζ-carotene in tangerine. The volatiles derived from these carotenoids (β-ionone, geranylacetone and 6-methyl-5-hepten-2-one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests.CONCLUSIONS: Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4076</identifier><identifier>PMID: 20661902</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Adolescent ; Adult ; Aldehydes - analysis ; apocarotenoid ; Biological and medical sciences ; carbohydrate content ; carotenes ; carotenoids ; Carotenoids - analysis ; Consumer Behavior ; Diterpenes - analysis ; Female ; flavor ; flavor compounds ; food composition ; Food industries ; Food Preferences ; Food science ; Fruit - chemistry ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Humans ; Lycopene ; Lycopersicon esculentum ; Lycopersicon esculentum - chemistry ; Male ; Mutation ; Norisoprenoids - analysis ; organic acids and salts ; palatability ; Phytochemicals ; Principal Component Analysis ; Sensation ; Solanum ; soluble solids ; sugars ; Taste Perception ; tomato ; Tomatoes ; Vitamin A ; volatile organic compounds ; Volatile Organic Compounds - analysis ; volatiles ; Young Adult ; zeta Carotene - analysis</subject><ispartof>Journal of the science of food and agriculture, 2010-10, Vol.90 (13), p.2233-2240</ispartof><rights>Copyright © 2010 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Oct 2010</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5426-3f5e2f17ea745ee50668614927c311c747f1939da4adcf8202c9f7af5e715c2b3</citedby><cites>FETCH-LOGICAL-c5426-3f5e2f17ea745ee50668614927c311c747f1939da4adcf8202c9f7af5e715c2b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4076$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4076$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23216940$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20661902$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Vogel, Jonathan T</creatorcontrib><creatorcontrib>Tieman, Denise M</creatorcontrib><creatorcontrib>Sims, Charles A</creatorcontrib><creatorcontrib>Odabasi, Asli Z</creatorcontrib><creatorcontrib>Clark, David G</creatorcontrib><creatorcontrib>Klee, Harry J</creatorcontrib><title>Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig.RESULTS: The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra-cis-lycopene and ζ-carotene in tangerine. The volatiles derived from these carotenoids (β-ionone, geranylacetone and 6-methyl-5-hepten-2-one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests.CONCLUSIONS: Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright</description><subject>Adolescent</subject><subject>Adult</subject><subject>Aldehydes - analysis</subject><subject>apocarotenoid</subject><subject>Biological and medical sciences</subject><subject>carbohydrate content</subject><subject>carotenes</subject><subject>carotenoids</subject><subject>Carotenoids - analysis</subject><subject>Consumer Behavior</subject><subject>Diterpenes - analysis</subject><subject>Female</subject><subject>flavor</subject><subject>flavor compounds</subject><subject>food composition</subject><subject>Food industries</subject><subject>Food Preferences</subject><subject>Food science</subject><subject>Fruit - chemistry</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humans</subject><subject>Lycopene</subject><subject>Lycopersicon esculentum</subject><subject>Lycopersicon esculentum - chemistry</subject><subject>Male</subject><subject>Mutation</subject><subject>Norisoprenoids - analysis</subject><subject>organic acids and salts</subject><subject>palatability</subject><subject>Phytochemicals</subject><subject>Principal Component Analysis</subject><subject>Sensation</subject><subject>Solanum</subject><subject>soluble solids</subject><subject>sugars</subject><subject>Taste Perception</subject><subject>tomato</subject><subject>Tomatoes</subject><subject>Vitamin A</subject><subject>volatile organic compounds</subject><subject>Volatile Organic Compounds - analysis</subject><subject>volatiles</subject><subject>Young Adult</subject><subject>zeta Carotene - analysis</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90V1rFDEUBuAgil2rF_4BHQSxvZg235lclqWtSvFrW_QunM0mknVmMiYz1f33Ztm1gqBXCeQ5b05yEHpK8AnBmJ6us4cTjpW8h2YEa1VjTPB9NCtntBaE0wP0KOc1xlhrKR-iA4qlJBrTGfowhxRH18ewqmzsy26sQjeAHXPlW7iNqQJr3TDCMrRh3FShr8bYwRiro0VsoZ-6qt3YOLiUg52648fogYc2uyf79RDdXJxfz1_XV-8v38zPrmorOJU188JRT5QDxYVzojTUSMI1VZYRYhVXnmimV8BhZX1DMbXaKyhVighLl-wQvdrlDil-n1weTReydW1pycUpGyUEkeWdvMij_8ryhU3DqGpooS_-ous4pb68o-QRQQUTuqDjHbIp5pycN0MKHaRNSdqGUbOdh9nOo9hn-8Bp2bnVnfw9gAJe7gFkC61P0NuQ_zhGidQcF3e6cz9C6zb_vtG8XVyc7a-udxUhj-7nXQWkb0YqpoT5_O7SyGs91-zjJ_Ol-Oc77yEa-JpKFzcLignDpNGYl9_5BV8quK8</recordid><startdate>201010</startdate><enddate>201010</enddate><creator>Vogel, Jonathan T</creator><creator>Tieman, Denise M</creator><creator>Sims, Charles A</creator><creator>Odabasi, Asli Z</creator><creator>Clark, David G</creator><creator>Klee, Harry J</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201010</creationdate><title>Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)</title><author>Vogel, Jonathan T ; Tieman, Denise M ; Sims, Charles A ; Odabasi, Asli Z ; Clark, David G ; Klee, Harry J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5426-3f5e2f17ea745ee50668614927c311c747f1939da4adcf8202c9f7af5e715c2b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>Aldehydes - analysis</topic><topic>apocarotenoid</topic><topic>Biological and medical sciences</topic><topic>carbohydrate content</topic><topic>carotenes</topic><topic>carotenoids</topic><topic>Carotenoids - analysis</topic><topic>Consumer Behavior</topic><topic>Diterpenes - analysis</topic><topic>Female</topic><topic>flavor</topic><topic>flavor compounds</topic><topic>food composition</topic><topic>Food industries</topic><topic>Food Preferences</topic><topic>Food science</topic><topic>Fruit - chemistry</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humans</topic><topic>Lycopene</topic><topic>Lycopersicon esculentum</topic><topic>Lycopersicon esculentum - chemistry</topic><topic>Male</topic><topic>Mutation</topic><topic>Norisoprenoids - analysis</topic><topic>organic acids and salts</topic><topic>palatability</topic><topic>Phytochemicals</topic><topic>Principal Component Analysis</topic><topic>Sensation</topic><topic>Solanum</topic><topic>soluble solids</topic><topic>sugars</topic><topic>Taste Perception</topic><topic>tomato</topic><topic>Tomatoes</topic><topic>Vitamin A</topic><topic>volatile organic compounds</topic><topic>Volatile Organic Compounds - analysis</topic><topic>volatiles</topic><topic>Young Adult</topic><topic>zeta Carotene - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Vogel, Jonathan T</creatorcontrib><creatorcontrib>Tieman, Denise M</creatorcontrib><creatorcontrib>Sims, Charles A</creatorcontrib><creatorcontrib>Odabasi, Asli Z</creatorcontrib><creatorcontrib>Clark, David G</creatorcontrib><creatorcontrib>Klee, Harry J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Vogel, Jonathan T</au><au>Tieman, Denise M</au><au>Sims, Charles A</au><au>Odabasi, Asli Z</au><au>Clark, David G</au><au>Klee, Harry J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2010-10</date><risdate>2010</risdate><volume>90</volume><issue>13</issue><spage>2233</spage><epage>2240</epage><pages>2233-2240</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig.RESULTS: The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra-cis-lycopene and ζ-carotene in tangerine. The volatiles derived from these carotenoids (β-ionone, geranylacetone and 6-methyl-5-hepten-2-one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests.CONCLUSIONS: Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>20661902</pmid><doi>10.1002/jsfa.4076</doi><tpages>8</tpages></addata></record> |
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| subjects | Adolescent Adult Aldehydes - analysis apocarotenoid Biological and medical sciences carbohydrate content carotenes carotenoids Carotenoids - analysis Consumer Behavior Diterpenes - analysis Female flavor flavor compounds food composition Food industries Food Preferences Food science Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Humans Lycopene Lycopersicon esculentum Lycopersicon esculentum - chemistry Male Mutation Norisoprenoids - analysis organic acids and salts palatability Phytochemicals Principal Component Analysis Sensation Solanum soluble solids sugars Taste Perception tomato Tomatoes Vitamin A volatile organic compounds Volatile Organic Compounds - analysis volatiles Young Adult zeta Carotene - analysis |
| title | Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum) |
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