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 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).

Contrasting metabolic profiles of tasty Andean varieties of tomato fruit in comparison with commercial ones.

Background: The fruits of most commercial tomato cultivars (Solanum lycopersicum L.) are deficient in flavour. In contrast, traditional 'criollo' tomato varieties are appreciated for fruit of excellent organoleptic quality.