New research integrating genetics, chemistry and psychophysics has led to a model for tomato flavor intensity comprising sugars and acids plus six volatile molecules, providing a blueprint for improving the flavor of what has become an iconic symbol of the declining quality of fresh fruits and vegetables.
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Leaves of tomato plants contain various glandular trichomes that produce a wide range of metabolic products including acylsugars, which may serve as a defense mechanism against various insect pests. Acylsugars exhibit significant structural diversity, differing in their sugar cores, acylated positions, and type of acyl chains. This work demonstrated a comprehensive approach using multidimensional separation techniques, specifically liquid chromatography-ion mobility-tandem mass spectrometry (LC-IM-MS/MS), for structural characterization, and the discrimination of different tomato plants (one cultivar and five accessions) was demonstrated using tomato leaf extracts; six genotypes from five species of were represented.
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Article Synopsis
- * Key volatile compounds, including isobutyric acid and isovaleric acid, produced by various ACB species during spoilage, contribute to unpleasant odors in fruit juices, which negatively affect product quality.
- * The study indicates that ACB species previously deemed non-spoilage threats may actually pose risks to the juice, beverage, and dairy sectors, suggesting a need to update current identification methods for ACB control.
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