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. 2021 Jul 26;10(8):1727. doi: 10.3390/foods10081727

Table 1.

Concentration (mg L−1) of volatile compounds determined in ripe tomatoes harvested at six maturity stages and treated with refrigeration (chilling, c), blanching (heating, h), or not-treated (control, n).

Treatment (Combination of Harvest Maturity and Temperature Treatment) ANOVA
(Harvest Maturity
×
Treatment)
Compounds RI Z Rn y Rh Rc Ln Lh Lc Pn Ph Pc Tn Th Tc Bn Bh Bc Mn Mh Mc
ALDEHYDES
1 Methacrolein 584 0.020 d x 0.027 d 0.100 ab 0.027 d 0.020 d 0.100 a 0.033 d 0.053 cd 0.087 bc 0.091 bc 0.085 bc 0.116 ab 0.091 bc 0.093 bc 0.103 ab 0.117 ab 0.082 bc 0.117 ab **
2 Butanal 590 0.009 g 0.009 g 0.024 ab 0.008 g 0.009 g 0.019 b–d 0.015 c–e 0.016 c–e 0.02 bc 0.018 cd 0.018 cd 0.015 d–f 0.016 c–e 0.017 c–e 0.019 b–d 0.01 fg 0.012 e–g 0.026 a **
3 3-Methylbutanal # 638 0.113 hi 0.198 fg 0.091 i 0.138 g–i 0.164 gh 0.176 gh 0.295 de 0.329 de 0.18 gh 0.408 bc 0.558 a 0.203 fg 0.602 a 0.625 a 0.267 ef 0.460 b 0.619 a 0.344 cd **
4 2-Methylbutanal # 646 0.08 gh 0.146 fg 0.152 fg 0.038 h 0.106 gh 0.264 de 0.391 c 0.447 bc 0.305 d 0.483 ab 0.539 a 0.212 ef 0.534 a 0.495 ab 0.304 d 0.395 c 0.421 bc 0.405 c **
5 2-Methyl-2-butenal 719 0.028 de 0.041 d - w 0.010 e 0.036 d - 0.076 c 0.089 bc - 0.104 b 0.089 bc - 0.125 a 0.130 a - 0.084 bc 0.099 b - **
6 Tiglic aldehyde 1101 0.111 e 0.164 e - 0.041 f 0.143 e - 0.303 d 0.357 cd - 0.414 b 0.357 cd - 0.499 a 0.520 a - 0.336 d 0.394 bc - **
7 trans-Penten-1-al 1131 0.136 c 0.107 cd 0.023 f 0.210 b 0.140 c 0.092 d 0.137 c 0.081 de 0.084 de 0.221 b 0.211 b 0.230 b 0.242 b 0.098 cd 0.079 de 0.312 a 0.100 cd 0.042 ef **
8 cis-3-Hexenal # 771 23.833 bc 12.681 f 4.485 g 28.839 b 16.613 d–f 11.931 f 27.966 b 16.269 d–f 13.428 ef 28.782 b 21.748 cd 26.528 bc 26.017 bc 17.851 de 17.993 de 37.889 a 18.179 de 11.427 f **
9 Hexanal # 774 1.113 d 0.784 ef 0.892 d–f 1.045 de 0.813 ef 1.075 de 1.711 bc 1.017 de 1.013 de 1.973 ab 1.553 c 1.079 de 1.896 ab 0.965 d–f 0.774 ef 2.045 a 0.964 d–f 0.670 f **
10 trans-2-Hexenal # 828 2.056 de 1.339 gh 0.503 i 2.446 cd 1.588 e–h 1.540 e–h 3.340 b 1.853 e–g 1.766 e–g 3.535 b 2.691 c 2.625 c 3.852 b 1.999 d–f 1.450 f–h 4.413 a 1.936 d–f 1.142 h **
11 Heptanal 875 0.008 c 0.009 c 0.011 c 0.007 cd 0.003 d 0.015 bc 0.014 bc 0.010 c 0.010 c 0.017 b 0.014 bc 0.014 bc 0.016 b 0.008 c 0.010 c 0.025 a 0.010 c 0.009 c **
12 trans, trans-2, 4-Hexadienal 887 - - - - - - - - - - 0.613 a - - - - - - - **
13 Benzaldehyde 945 0.010 bc 0.006 de 0.002 ef 0.010 bc 0.003 d–f 0.007 cd 0.011 b 0.004 d–f 0.002 ef 0.015 a 0.01 bc 0.006 de 0.011 b 0.001 f 0.002 ef 0.018 a 0.003 d–f 0.002 ef **
14 Octanal 969 0.001 b 0.002 b 0.001 b 0.001 b - 0.002 b - 0.001 b 0.004 a - 0.001 b 0.001 b - - 0.001 b 0.001 b - - **
15 2-phenylacetaldehyde 1049 0.366 i 0.375 i 0.887 c–h 0.444 g–i 0.296 i 0.93 b–f 1.334 a–c 0.674 e–i 0.499 f–i 1.125 b–e 1.31 ab 1.148 b–d 0.859 c–h 0.504 f–i 0.865 c–g 1.742 a 0.844 d–h 0.437 hi **
16 2-Octenal 1074 0.032 ab 0.038 a - 0.037 a 0.003 c - 0.034 a - - - 0.014 bc - - - - 0.034 a - - **
17 Nonanal 1059 - - - 0.001 a - - - - - - - - - - - - - - **
18 Neral # 1180 0.006 - 0.004 - 0.005 - 0.009 0.005 - - - - - - - 0.010 - - NS
HYDROCARBONS
1 α-Pinene 910 - 0.001 - - - - - - 0.001 - - 0.001 - - 0.001 - - 0.001 NS
2 Cymene 994 - - - - - - - - - - - 0.001 - - 0.001 - - 0.001 NS
3 Limonene 998 0.024 e–g 0.005 g 0.068 d 0.009 fg 0.012 fg 0.077 d 0.007 fg 0.011 fg 0.06 de 0.050 d–f 0.116 c 0.342 a 0.062 de 0.044 d–g 0.330 a 0.084 cd 0.123 c 0.281 b **
4 Terpinolene 1048 - - - - - - - - - - - 0.001 a - - 0.001 a - - - **
ALCOHOLS
1 2-Methylpropanol 612 0.006 f 0.018 de - - 0.014 ef 0.019 c–e 0.017 de 0.022 c–e 0.067 a 0.033 b–d 0.020 c–e 0.009 ef 0.035 bc 0.048 b 0.014 ef 0.005 ef 0.062 a 0.076 a **
2 1-Penten-3-ol 1157 0.055 d 0.031 e 0.028 e 0.085 b 0.067 b–d 0.067 b–d 0.034 e 0.030 e 0.054 d 0.085 b 0.073 b–d 0.083 bc 0.086 b 0.057 d - 0.109 a 0.065 cd - **
3 3-Methylbutanol # 707 0.365 de 0.656 cd 0.068 g 0.329 d–f 0.379 de 0.222 ef 0.315 d–f 0.443 d 0.183 fg 0.604 d 0.767 c 0.296 d–f 0.927 b 1.189 a 0.368 de 0.770 c 1.106 a 0.350 de **
4 2-Methylbutanol # 711 0.190 g–i 0.270 gh 0.067 i 0.144 hi 0.244 gh 0.417 ef 0.292 fg 0.424 ef 0.613 bc 0.508 c–e 0.489 c–e 0.313 fg 0.599 b–d 0.703 ab 0.567 b–d 0.464 de 0.606 b–d 0.761 a **
5 1-Pentanol 775 0.066 b 0.091 a 0.021 ef 0.049 bc 0.051 bc 0.026 d–f 0.009 fg 0.044 cd 0.025 def 0.052 bc 0.042 c–e 0.026 d–f 0.057 bc 0.041 c–e 0.016 f 0.052 bc 0.022 ef - **
6 4-Methylpentanol 809 - 0.003 b 0.005 b 0.002 b 0.003 b - - - - - - - 0.009 b 0.039 a - 0.009 b 0.031 a - **
7 3-Methylpentanol 817 0.015 d–f 0.013 f 0.011 f 0.015 d–f 0.013 ef 0.023 bc 0.014 ef 0.015 d–f 0.023 bc 0.018 c–e 0.020 b–d 0.013 ef 0.030 a 0.023 bc 0.013 ef 0.025 ab 0.019 c–e 0.019 c–e **
KETONES
1 Acetone 533 0.423 f 0.453 f 3.090 ab 2.004 d 1.363 e 2.939 a–c 1.096 e 0.727 ef 2.335 cd 1.998 d 1.988 d 3.106 a 2.569 a–d 2.389 cd 2.45 b–d 2.447 a–d 1.285 e 2.171 d **
2 2-Butanone 591 0.002 b 0.013 a - - - 0.003 b - - - - - - - - - - - - **
3 1-Penten-3-one # 665 0.197 b–d 0.124 ef 0.071 f 0.253 ab 0.232 a–c 0.172 c–e 0.139 de 0.147 de 0.129 ef 0.244 ab 0.203 a–d 0.230 a–c 0.265 a 0.175 c–e 0.008 g 0.255 ab 0.146 de 0.005 g **
4 6-Methyl-5-hepten-2-one # 950 0.084 i 0.078 i 0.279 a–e 0.107 hi 0.082 i 0.329 a 0.204 e–g 0.161 gh 0.248 c–f 0.254 b–f 0.205 e–g 0.304 a–c 0.216 d–g 0.197 fg 0.287 a–d 0.317 ab 0.190 fg 0.247 c–f **
5 Geranyl acetone # 1367 0.345 ef 0.084 h 0.295 e–g 0.233 fg 0.203 g 0.332 ef 0.553 c 0.201 g 0.307 e–g 0.676 ab 0.401 de 0.491 cd 0.753 a 0.271 fg 0.408 de 0.592 bc 0.232 fg 0.227 fg **
OXYGEN-CONTAINING HETEROCYCLIC COMPOUNDS
1 2-Methylfuran 602 0.006 f 0.011 ef 0.062 a 0.005 f 0.009 ef 0.064 a 0.010 ef 0.014 d–f 0.030 b 0.013 d–f 0.016 de 0.024 bc 0.008 ef 0.011 ef 0.024 bc 0.014 d–f 0.007 f 0.020 cd **
2 2-Ethyl furan 676 0.014 b–d 0.010 d–f 0.010 c–f 0.016 b 0.011 b–f 0.015 b–d 0.014 b–e 0.008 f 0.010 c–f 0.023 a 0.021 a 0.015 bc 0.023 a 0.014 b–e 0.009 ef 0.027 a 0.014 b–e 0.006 f **
3 2-Pentyl-furan 996 0.054 d–f 0.056 d–f 0.267 b 0.057 d–f 0.034 ef 0.256 b 0.088 d 0.080 d 0.074 de 0.064 de 0.045 d–f 0.298 b 0.145 c 0.016 f 0.395 a 0.133 c 0.080 d 0.401 a **
ESTERS
1 Butyl acetate 774 0.001 c 0.003 bc 0.004 ab 0.002 c 0.002 c 0.003 c 0.005 a 0.004 ab 0.001 c 0.003 bc 0.005 ab 0.001 a 0.003 bc 0.003 bc - 0.003 bc 0.004 ab 0.001 c **
2 2-Methylbutyl acetate 847 - - - - - - - 0.001 a - - 0.001 a - - 0.001 a - 0.001 a 0.001 a - **
3 Methyl salicylate # 1156 0.003 0.009 - 0.011 0.013 - 0.004 0.001 c 0.002 0.005 0.003 - - - - - - - NS
SULFUR- AND NITROGEN-CONTAINING HETEROCYCLIC COMPOUNDS
1 2-Isobutylthiazole # 1002 0.002 de 0.003 b–e - 0.001 e 0.001 e 0.002 c–e 0.004 a–c 0.004 a–c 0.003 b–e 0.004 a–c 0.006 a 0.005 a 0.004 a–c 0.002 de 0.004 a–c 0.003 b–e 0.001 e 0.003 b–e **
SULFUR COMPOUNDS
1 Disulfide, dimethyl 752 0.001 b 0.001 b 0.001 b 0.001 b 0.001 b 0.001 b 0.001 b - - - - 0.004 a - - - - - - **
TOTAL VOLATILES 29.78 ef 17.86 j 11.52 k 36.63 cd 22.68 hi 21.12 ij 38.48 b–d 23.54 ghi 21.56 ij 41.82 b 34.23 de 37.74 b–d 40.55 bc 28.53 fg 26.76 f–h 51.44 a 29.42 f–g 19.19 ij **

z: RI = retention index on a HP-5 column (Agilent). y: Abbreviations of combination of harvest maturity (R—red; L—light red; P—pink; T—turning; B—breaker; and M—mature green) and temperature treatment (h—heating; c—chilling; and n—non-treated control). x: Means followed by different superscripts in the same row indicate significant differences using the Duncan’s multiple range test (p < 0.05). w: Not detectable. ** p < 0.001. NS: not significant. # 13 important volatiles which are deemed key tomato volatiles [11,27,28,29] and were selected for PCA analysis.