Not just colors - carotenoid degradation as a link between pigmentation and aroma in tomato and watermelon fruit

被引：208

作者：

Lewinsohn, E

Sitrit, Y

Bar, E

Azulay, Y

Ibdah, M

Meir, A

Yosef, E

Zamir, D

Tadmor, Y

机构：

[1] Agr Res Org, Inst Field & Vegetable Crops, Newe Yaar Res Ctr, IL-30095 Ramat Yishay, Israel

[2] Ben Gurion Univ Negev, Inst Appl Res, IL-84105 Beer Sheva, Israel

[3] Tel Hai Acad Coll, IL-12210 Upper Galilee, Israel

[4] Hebrew Univ Jerusalem, Fac Agr, Dept Field & Vegetable Crops, IL-76100 Rehovot, Israel

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2005年 / 16卷 / 09期

关键词：

D O I：

10.1016/j.tifs.2005.04.004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Several lines of evidence indicate that important fruit aroma volatiles are derived from the degradation of carotenoid pigments. One such compound, lycopene, the major pigment in the red varieties of tomato and watermelon, gives rise, to a number of aroma volatiles including geranial, a lemon-scented monoterpene aldehyde. Various tomato and watermelon varieties and transgenic and near-isogenic tomato lines that range in color from yellow through orange to pink and red differ markedly in their carotenoid profiles. These variations are accompanied by differences in the compositions of terpenoid volatiles and hence in their taste.

引用

页码：407 / 415

页数：9

共 65 条

[51] Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation [J].