Volatile components of developing tomato fruit grown under field and greenhouse conditions 1

Volatile components of field- and glass greenhouse-grown tomatoes (Lycopersicon esculentumMILL., variety, V. R. Moscow) of different maturities were studied by gas-liquid and thin-layer chromatography. The following components were separated and identified: isobutyl alcohol, isopentyl alcohol, hexyl alcohol, 2-methyl-3-hexanol, isovaleraldehyde, caproaldehyde, benzaldehyde, furfural, isopentyl acetate, isopentyl butyrate, isopentyl isovalerate, butyl hexanoate, hexyl hexanoate, methyl salicylate and α-pinene. Chromatograms were consistent for both field- and greenhouse-grown tomatoes at all stages of maturity. Except for isovaleraldehyde and hexyl alcohol, the biosynthesis of volatile components increased along with the growth of fruit. Isovaleraldehyde and hexyl alcohol, presumed to give the “green leafy” aroma of tomatoes, were found to be in their highest concentrations at the breaker and the large-green stages, respectively.