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
Key Points
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.
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 | Synapse