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Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties

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Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties

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dc.contributor.author Cebolla Cornejo, Jaime es_ES
dc.contributor.author Rosello Ripolles, Salvador es_ES
dc.contributor.author Valcárcel, Mercedes es_ES
dc.contributor.author Serrano, Elena es_ES
dc.contributor.author Beltrán, Joaquim es_ES
dc.contributor.author Nuez Viñals, Fernando es_ES
dc.date.accessioned 2016-06-17T12:05:52Z
dc.date.issued 2011-03-23
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/10251/66092
dc.description.abstract [EN] Taste and aroma related compounds have been analyzed in a collection of four traditional varieties and two tomato hybrids, representing a wide variability in fruit shape and color, grown in different environments: screenhouse and open field. Protected cultivation tended to show lower sugar concentration (fructose and glucose) but similar acid contents (citric, malic, and glutamic acids). The decreased levels of sucrose equivalents and the similar ratios of sucrose equivalents to citric or glutamic acid contents indicated that protected cultivation, despite being useful to reduce the incidence of pests and viral diseases, reduces the organoleptic quality. Additionally, it doubles the interaccession variability and increased the level of intra-accession variability. In the case of aroma, the genotypic effect was considerably higher than the environmental component on the 12 main volatiles analyzed. Only hexanal and methyl salicylate were significantly affected by environment, while 10 out of 12 volatiles were affected by the genotype. Biplot analysis showed that, even in considerably different environments, it is possible to identify genotype-dependent main aroma profiles. In the case of 13 background volatiles, the environment showed no significant effects and the genotypic effect was lower, though it is possible to identify genotypic trends in background notes. es_ES
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Solanum section Lycopersicon es_ES
dc.subject sugar es_ES
dc.subject Acid es_ES
dc.subject Volatile es_ES
dc.subject Variability es_ES
dc.subject Quality es_ES
dc.subject Genetic resources es_ES
dc.subject.classification GENETICA es_ES
dc.title Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1021/jf1045427
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Conservación y Mejora de la Agrodiversidad Valenciana - Institut Universitari de Conservació i Millora de l'Agrodiversitat Valenciana es_ES
dc.description.bibliographicCitation Cebolla Cornejo, J.; Rosello Ripolles, S.; Valcárcel, M.; Serrano, E.; Beltrán, J.; Nuez Viñals, F. (2011). Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties. Journal of Agricultural and Food Chemistry. 59(6):2440-2450. doi:10.1021/jf1045427 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion https://dx.doi.org/10.1021/jf1045427 es_ES
dc.description.upvformatpinicio 2440 es_ES
dc.description.upvformatpfin 2450 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 59 es_ES
dc.description.issue 6 es_ES
dc.relation.senia 206326 es_ES


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