Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC–MS/MS and E-nose combined with multivariate data analysis

Puntos clave

• Distinct aroma characteristics were identified in tomatoes of different colors, enhancing flavor understanding.
• Analysis revealed key compounds contributing to the aroma, with significant variation noted between red and yellow tomatoes.
• Assessment using headspace solid-phase microextraction followed by gas chromatography-tandem mass spectrometry was performed.
• Findings may guide breeding efforts to enhance flavor in different tomato varieties based on aroma profiles.