VOLATILE COMPOUNDS RESPONSIBLE OF TOMATO FLAVOR

Abstract

Production of tomato fruits (Lycopersicon esculentum Mill.) with good flavor is receiving special attention since flavor has become a primary quality parameter in the acceptance of fruits and vegetables. In this manuscript we analyze how volatile compounds play a significant role in flavor perception of tomatoes, as they are responsible of their aroma. The most important volatile compounds in tomato include short-chain unsaturated aldehydes, alcohols, ketones and esters which are synthesized from free amino acids, fatty acids and carotenoids. Among the main enzymes involved in the biosynthesis of volatiles derived from fatty acids are lipoxygenase, alcohol dehydrogenase and hydroperoxide lyase, while aminotransferase, decarboxylase and alcohol dehydrogenase are involved in the biosynthesis of volatiles derived from amino acids. This manuscript brings together the current information related to tomato volatiles biosynthesis, including metabolic pathways, enzymes and substrates. In addition, the effects of preharvest conditions and postharvest handling on volatile production are also discussed.