This study integrated HS-SPME-GC–MS flavoromics, LC–MS metabolomics, and electronic tongue analysis to systematically dissect the metabolic and flavor differences between taste and ordinary tomatoes. Taste tomatoes were enriched in glucose, fructose, citric acid, malic acid, and umami amino acids such as glutamate. Metabolomics further showed their pronounced accumulation of polyunsaturated fatty acids, carbohydrates, and amino acid derivatives. Electronic tongue analysis confirmed superior taste values for sweetness, saltiness, umami, and richness in taste tomatoes, which strongly correlated with metabolite levels. Flavoromic profiling annotated 191 volatile compounds, among which 13 compounds with odor activity values (OAV) > 1 significantly enhanced aroma intensity. Methyl salicylate, β-ionone, and esters imparted prominent fruity and floral characteristics to taste tomatoes, whereas aldehydes and ketones dominated in ordinary tomatoes. These findings provide a theoretical foundation for flavor-directed breeding and quality enhancement of tomatoes. • Taste tomatoes contained abundant GABA and umami amino acids (glutamate, aspartate). • Thirteen OAV >1 volatiles defined the distinct fruity-floral aroma of taste tomatoes. • Methyl salicylate and β-ionone were identified as characteristic aroma markers. • Metabolic networks connecting volatiles to fatty acid and amino acid precursors.
Zhang et al. (Wed,) studied this question.