Advances in Volatile Flavor Compounds of Cultivated Tomato Fruit and Factors Influencing Its Flavor Quality

doi:10.16420/j.issn.0513-353x.2024-0247

Acta Horticulturae Sinica ›› 2025, Vol. 52 ›› Issue (8): 2114-2132.doi: 10.16420/j.issn.0513-353x.2024-0247

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Advances in Volatile Flavor Compounds of Cultivated Tomato Fruit and Factors Influencing Its Flavor Quality

GUAN Sihui¹^,², LIU Chenxu¹, ZHOU Guozhi¹, WAN Hongjian¹, RUAN Meiying¹, WANG Rongqing¹, YE Qingjing¹, LI Zhimiao¹, YAO Zhuping¹^,^*(), and CHENG Yuan¹^,^*()

¹ Vegetable Research Institute， Zhejiang Academy of Agricultural Sciences， Hangzhou 310021， China
² College of Agriculture， Shihezi University，Shihezi， Xinjiang 832003， China

Received:2025-05-16 Revised:2025-07-15 Online:2025-08-25 Published:2025-08-19
Contact: YAO Zhuping, and CHENG Yuan

Abstract

Abstract:

The tomato is a highly cultivated vegetable crop globally，with the aromatic flavor of its fruit playing a significant role in determining its quality. The aromatic profile of tomatoes consists predominantly of aldehydes，esters，ketones，alcohols，and heterocyclic compounds. Among these，cis-3-hexenal，hexaldehyde，β-ionone，1-pentene-3-one，β-damarone，2,3-methylbutyraldehyde，and trans-2-hexenal are significant volatile flavor compounds that collectively contribute to the distinctive aromatic flavor of tomatoes through their interactions. This paper provides a comprehensive overview of the most recent research on tomato volatiles，encompassing the chemical composition and biosynthesis pathways of tomato volatile flavors，methods for the enrichment and detection of volatile flavor compounds，and the various factors influencing flavor formation. Drawing on the current state of research，potential future directions for studying tomato volatile flavor compounds are also discussed. The objective is to establish a theoretical foundation and strategic guidance for the advancement of the high-quality aromatic tomato industry.

Key words: tomato, fruit, quality, volatile flavor substance, synthesis pathway, influencing factor

GUAN Sihui, LIU Chenxu, ZHOU Guozhi, WAN Hongjian, RUAN Meiying, WANG Rongqing, YE Qingjing, LI Zhimiao, YAO Zhuping, and CHENG Yuan. Advances in Volatile Flavor Compounds of Cultivated Tomato Fruit and Factors Influencing Its Flavor Quality[J]. Acta Horticulturae Sinica, 2025, 52(8): 2114-2132.

Figures/Tables 6

References 102

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挥发性有机化合物 Volatile organic compound	浓度/（nL · L^-1） Concentration	气味阈值/（nL · L^-1） Odor threshold	对数阈值单位 Log odor unit	气味描述 Odor description
醛类 Aldehydes
顺式-3-己烯醛 cis-3-Hexenal	12 000	0.250	3.700	清新 Green
己醛 Hexanal	3 100	4.500	2.800	清新 Green
2,3-甲基丁醛 2,3-Methylbutanal	27	0.200	2.100	焦糖味 Musty
反式-2-己烯醛 trans-2-Hexenal	270	17.000	1.200	清新 Green
反式-2-庚烯醛 trans-2-Heptenal	60	13.000	0.700	果香 Fruity
苯乙醛 2-Phenylacetaldehyde	15	4.000	0.600	花香 Floral
β-环柠檬醛 β-Cyclocitral	3	5.000	-0.200	果香，薄荷味 Fruity，minty
牻牛儿醛（香叶醛）Geranial	12	32.000	-0.400	果香 Fruity
反式-2-戊烯醛 trans-2-Pentenal	140	1 500.000	-1.000	花香，果香 Floral，fruity
橙花醛 Neral	2	30.000	-1.200	果香 Fruity
假紫罗酮 Pseudoionone	10	800.000	-1.900	香油味 Balsamic
醇类 Alcohols
顺式-3-己烯醇 cis-3-Hexenol	150	70.000	0.300	清新 Green
2-苯乙醇 2-Phenylethanol	1 900	1 000.000	0.300	坚果味 Nutty
甲基丁醇 3-Methylbutanol	380	250.000	0.200	泥土味，焦糖味 Earthy，musty
芳樟醇 Linalool	2	6.000	-0.500	花香，清新 Floral，green
戊烯醇 1-Penten-3-ol	110	400.000	-0.600	果香 Fruity
戊醇 Pentanol	120	4 000.000	-1.500	花香，果香 Floral，fruity
己醇 Hexanol	7	500.000	-1.900	清新 Green
酮类 Ketones
β-紫罗兰酮 β-Ionone	4	0.007	2.800	花香，果香 Floral，fruity
戊烯-3-酮 1-Penten-3-one	520	1.000	2.700	花香，果香 Floral，fruity
β-大马酮 β-Damascenone	1	0.002	2.700	果香 Fruity
甲基-5-庚烯-2-酮 6-Methyl-5-Hepten-2-one	130	50.000	0.400	花香，果香 Floral，fruity
香叶基丙酮 Geranylacetone	57	60.000	-0.020	花香 Floral
环氧-β-紫罗兰酮 Epoxy-β-ionone	1	100.000	-2.000	花香 Floral
酯类 Esters
水杨酸甲酯 Methyl salicylate	48	40.000	0.008	薄荷味 Minty
含氮和含氧化合物 Nitrogen-and oxygen-containing compounds
硝基-2-乙基苯 1-Nitro-2-phenylethane	17	2.000	0.900	泥土味 Musty
硝基-3-甲基丁烷 1-Nitro-3-methylbutane	59	150.000	-0.400	-
含硫和含氮杂环化合物 Sulfur-and nitrogen-containing heterocyclic compounds
异丁基噻唑 2-Isobutylthiazole	36	3.500	1.000	番茄藤香 Tomato vine
氮化合物 Nitrogen compounds
异丁基氰 3-Methylbutanenitrile	13	1 000.000	-1.900	辛辣味 Pungent

挥发性有机化合物 Volatile organic compound	浓度/（nL · L^-1） Concentration	气味阈值/（nL · L^-1） Odor threshold	对数阈值单位 Log odor unit	气味描述 Odor description
醛类 Aldehydes
顺式-3-己烯醛 cis-3-Hexenal	12 000	0.250	3.700	清新 Green
己醛 Hexanal	3 100	4.500	2.800	清新 Green
2,3-甲基丁醛 2,3-Methylbutanal	27	0.200	2.100	焦糖味 Musty
反式-2-己烯醛 trans-2-Hexenal	270	17.000	1.200	清新 Green
反式-2-庚烯醛 trans-2-Heptenal	60	13.000	0.700	果香 Fruity
苯乙醛 2-Phenylacetaldehyde	15	4.000	0.600	花香 Floral
β-环柠檬醛 β-Cyclocitral	3	5.000	-0.200	果香，薄荷味 Fruity，minty
牻牛儿醛（香叶醛）Geranial	12	32.000	-0.400	果香 Fruity
反式-2-戊烯醛 trans-2-Pentenal	140	1 500.000	-1.000	花香，果香 Floral，fruity
橙花醛 Neral	2	30.000	-1.200	果香 Fruity
假紫罗酮 Pseudoionone	10	800.000	-1.900	香油味 Balsamic
醇类 Alcohols
顺式-3-己烯醇 cis-3-Hexenol	150	70.000	0.300	清新 Green
2-苯乙醇 2-Phenylethanol	1 900	1 000.000	0.300	坚果味 Nutty
甲基丁醇 3-Methylbutanol	380	250.000	0.200	泥土味，焦糖味 Earthy，musty
芳樟醇 Linalool	2	6.000	-0.500	花香，清新 Floral，green
戊烯醇 1-Penten-3-ol	110	400.000	-0.600	果香 Fruity
戊醇 Pentanol	120	4 000.000	-1.500	花香，果香 Floral，fruity
己醇 Hexanol	7	500.000	-1.900	清新 Green
酮类 Ketones
β-紫罗兰酮 β-Ionone	4	0.007	2.800	花香，果香 Floral，fruity
戊烯-3-酮 1-Penten-3-one	520	1.000	2.700	花香，果香 Floral，fruity
β-大马酮 β-Damascenone	1	0.002	2.700	果香 Fruity
甲基-5-庚烯-2-酮 6-Methyl-5-Hepten-2-one	130	50.000	0.400	花香，果香 Floral，fruity
香叶基丙酮 Geranylacetone	57	60.000	-0.020	花香 Floral
环氧-β-紫罗兰酮 Epoxy-β-ionone	1	100.000	-2.000	花香 Floral
酯类 Esters
水杨酸甲酯 Methyl salicylate	48	40.000	0.008	薄荷味 Minty
含氮和含氧化合物 Nitrogen-and oxygen-containing compounds
硝基-2-乙基苯 1-Nitro-2-phenylethane	17	2.000	0.900	泥土味 Musty
硝基-3-甲基丁烷 1-Nitro-3-methylbutane	59	150.000	-0.400	-
含硫和含氮杂环化合物 Sulfur-and nitrogen-containing heterocyclic compounds
异丁基噻唑 2-Isobutylthiazole	36	3.500	1.000	番茄藤香 Tomato vine
氮化合物 Nitrogen compounds
异丁基氰 3-Methylbutanenitrile	13	1 000.000	-1.900	辛辣味 Pungent

挥发性有机化合物 Volatile organic compound	Co.1	Co.2	RILs a	RILs b
异戊醛 3-Methylbutanal	N/a	236	290	75		N/a
2-甲基丁醛 2-Methylbutanal	36	N/a	14	78		13
3-甲基丁醇 3-Methylbutanol	N/a	5 742	344	2 679		58
2-异丁基噻唑 2-Isobutylthiazole	361	185	144	242		174
1-戊烯-3-酮 1-Penten-3-one	31	2	8	14		N/a
顺式-3-乙烯醇（Z）-3-Hexenal	8	3	12	180		13
己醛 Hexanal	33	3	16	52		25
反式-2-乙烯醛（E）-2-Hexenal	11	5	10	16		123
反式-2-庚烯醛（E）-2-Heptenal	12	3	9	12		30
反式-2,4-癸二烯醛（E，E）-2,4-Decadienal	152	3	40	55		211
苯乙醛 Phenylacetaldehyde	43	112	30	106		654
愈创木酚 Guaiacol	349	73	217		790	290
2-苯乙醇 2-Phenylethanol	591	41	118		90	3 142
水杨酸甲酯 Methyl salicylate	246	273	244		184	3 354
B-硝基苯乙烷 1-Nitro-2-phenylethane	565	182	794		1 920	149
丁香酚 Eugenol	12	36	829		1 380	N/a
6-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one	150	5	13		16	120
柠檬醛 Geranial	168	6	14		23	N/a
大马士酮 β-Damascenone	54	5	34		50	86
香叶基丙酮 Geranylacetone	135	8	21		58	195
β-紫罗兰酮 β-Ionone	44	4	12		44	47

挥发性有机化合物 Volatile organic compound	Co.1	Co.2	RILs a	RILs b
异戊醛 3-Methylbutanal	N/a	236	290	75		N/a
2-甲基丁醛 2-Methylbutanal	36	N/a	14	78		13
3-甲基丁醇 3-Methylbutanol	N/a	5 742	344	2 679		58
2-异丁基噻唑 2-Isobutylthiazole	361	185	144	242		174
1-戊烯-3-酮 1-Penten-3-one	31	2	8	14		N/a
顺式-3-乙烯醇（Z）-3-Hexenal	8	3	12	180		13
己醛 Hexanal	33	3	16	52		25
反式-2-乙烯醛（E）-2-Hexenal	11	5	10	16		123
反式-2-庚烯醛（E）-2-Heptenal	12	3	9	12		30
反式-2,4-癸二烯醛（E，E）-2,4-Decadienal	152	3	40	55		211
苯乙醛 Phenylacetaldehyde	43	112	30	106		654
愈创木酚 Guaiacol	349	73	217		790	290
2-苯乙醇 2-Phenylethanol	591	41	118		90	3 142
水杨酸甲酯 Methyl salicylate	246	273	244		184	3 354
B-硝基苯乙烷 1-Nitro-2-phenylethane	565	182	794		1 920	149
丁香酚 Eugenol	12	36	829		1 380	N/a
6-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one	150	5	13		16	120
柠檬醛 Geranial	168	6	14		23	N/a
大马士酮 β-Damascenone	54	5	34		50	86
香叶基丙酮 Geranylacetone	135	8	21		58	195
β-紫罗兰酮 β-Ionone	44	4	12		44	47

分类 Classify	挥发性有机化合物 Volatile organic compound
脂肪酸衍生物 Fatty acid derivatives	C5挥发物：戊醇、1-戊烯-3-醇、戊醛、反式-2-戊烯醛和1-戊烯-3-酮 C5 volatiles：amyl alcohol，1-pentene-3-alcohol，pentaldehyde，trans-2-pentenal and 1-pentene-3-ketone C6挥发物：己醇、顺式-3-己烯醇、己醛、顺式-3-己烯醛、反式-2-己烯醛 C6 volatile：hexyl alcohol，cis-3-hexenol，hexal，cis-3-hexenal，trans-2-hexenal
类胡萝卜素衍生物 Carotenoid derivatives	香叶醛、橙花醛、香叶基丙酮、假紫罗酮、β-紫罗兰酮、β-大马酮、6-甲基-5-庚烯-2-酮 Geranyl aldehyde，nerolaldehyde，geranyl acetone，pseudoviolone，β-ionone，β-damarone，6-methyl-5-heptene-2-one
酚类物质（苯丙氨酸衍生物） Phenolic substance（phenylalanine derivatives）	苯乙醇、2-苯乙醛、2-苯乙腈和1-硝基-2-乙基苯、水杨酸甲酯、愈创木酚、儿茶酚、丁香油酚 Phenylethanol，2-phenylacetaldehyde，2-phenylacetonitrile and 1-nitro-2-ethylbenzene，methyl salicylate，guaiacol，catechol，eugenol
支链氨基酸衍生物 Branched chain amino acid derivatives	2-甲基丁醇、3-甲基丁醇、2-甲基丁醛、3-甲基丁醛、乙酸异丁酯、异戊腈、2-异丁基噻唑 2-Methylbutanol，3-methylbutanol，2-methylbutanal，3-methylbutanal，isobutyl acetate，isovaleronitrile，2-isobutyl thiazole

Advances in Volatile Flavor Compounds of Cultivated Tomato Fruit and Factors Influencing Its Flavor Quality

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