PDF(Pubmed)
Abstract：
Cherry tomatoes are popular vegetables worldwide owing to their variety of colors and nutrients. However, an integrated evaluation of color and flavor has rarely been reported. This study examined the differences among red, brown, yellow, and green cherry tomatoes grown in the Jiuquan area. A comprehensive analysis of the flavor quality of these tomatoes, including sensory evaluation, electronic nose analysis, nutritional and flavor quality measurements, targeted metabolomics, and chemometrics, was conducted. Red tomatoes had the highest lycopene content, and green tomatoes had the highest soluble protein and vitamin C content. In cherry tomatoes, K is the most abundant macro element and Fe and Zn are the most abundant trace elements. Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes, and red tomatoes had significantly higher Zn content than other cherry tomatoes (218.8-724.3%). Yellow cherry tomatoes had the highest soluble sugar content, followed by red, brown and green tomatoes. A total of 20 amino acids of tomatoes were simultaneously determined by LC-MS. Yellow cherry tomatoes have the highest content of essential amino acids, aromatic amino acids and sweetness amino acids. Red tomatoes have the highest levels of non-essential and sourness amino acid contents. An analysis of 30 flavor indicators revealed that yellow tomatoes had the best flavor, followed by red, brown, and green tomatoes. Our work lays the foundation for future research on color and flavor formation in cherry tomatoes.
摘要：
樱桃番茄因其各种颜色和营养成分而成为全球受欢迎的蔬菜。然而,颜色和风味的综合评价很少有报道。这项研究检查了红色之间的差异，棕色,黄色,和酒泉地区种植的绿色樱桃番茄。综合分析这些西红柿的风味品质,包括感官评价，电子鼻分析,营养和风味质量测量，靶向代谢组学，和化学计量学，进行了。红番茄的番茄红素含量最高,绿色西红柿的可溶性蛋白质和维生素C含量最高。在樱桃番茄中，K是最丰富的宏观元素，Fe和Zn是最丰富的微量元素。棕色樱桃番茄具有显著较高的K,P,Mg,铜和铁含量比其他有色西红柿，和红番茄的Zn含量明显高于其他樱桃番茄（218.8-724.3％）。黄樱桃番茄的可溶性糖含量最高，其次是红色，棕色和绿色的西红柿。通过LC-MS同时测定番茄的20种氨基酸。黄樱桃番茄的必需氨基酸含量最高，芳香氨基酸和甜味氨基酸。红色西红柿的非必需氨基酸和酸味氨基酸含量最高。对30种风味指标的分析表明，黄色西红柿的风味最好，其次是红色，棕色,绿色的西红柿我们的工作为未来研究樱桃番茄的颜色和风味形成奠定了基础。
