Abstract
Cherry tomatoes are popular vegetables worldwide owing to their variety of colors and nutrients. However, an integrated evaluation of color and flavor has rarely been reported. This study examined the differences among red, brown, yellow, and green cherry tomatoes grown in the Jiuquan area. A comprehensive analysis of the flavor quality of these tomatoes, including sensory evaluation, electronic nose analysis, nutritional and flavor quality measurements, targeted metabolomics, and chemometrics, was conducted. Red tomatoes had the highest lycopene content, and green tomatoes had the highest soluble protein and vitamin C content. In cherry tomatoes, K is the most abundant macro element and Fe and Zn are the most abundant trace elements. Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes, and red tomatoes had significantly higher Zn content than other cherry tomatoes (218.8-724.3%). Yellow cherry tomatoes had the highest soluble sugar content, followed by red, brown and green tomatoes. A total of 20 amino acids of tomatoes were simultaneously determined by LC-MS. Yellow cherry tomatoes have the highest content of essential amino acids, aromatic amino acids and sweetness amino acids. Red tomatoes have the highest levels of non-essential and sourness amino acid contents. An analysis of 30 flavor indicators revealed that yellow tomatoes had the best flavor, followed by red, brown, and green tomatoes. Our work lays the foundation for future research on color and flavor formation in cherry tomatoes.
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Claims 12
Claim · model-written summary
Red tomatoes had the most lycopene.
- Taxon
- tomatoes
Solanum lycopersicume0 - Material
- Red tomatoese0
- Outcome
- lycopene contente0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red tomatoes had the highest lycopene content”
Claim · model-written summary
Green tomatoes had the most soluble protein and vitamin C.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- green tomatoese0
- Outcome
- soluble protein and vitamin C contente0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“green tomatoes had the highest soluble protein and vitamin C content”
Claim · model-written summary
Potassium was the most abundant macro element.
- Taxon
- cherry tomatoes
Solanum lycopersicum var. cerasiformee0 - Outcome
- Ke0
- Direction
- most abundante0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In cherry tomatoes, K is the most abundant macro element”
Claim · model-written summary
Iron and zinc were the most abundant trace elements.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformet0
- Outcome
- Fe and Zne0
- Direction
- most abundante0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fe and Zn are the most abundant trace elements”
t0“Cherry Tomatoes”
Claim · model-written summary
Brown tomatoes had significantly higher K, P and Mg contents than other colors.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Material
- Brown cherry tomatoese0
- Outcome
- K, P, Mge0
- Direction
- highere0
- Comparator
- other colored tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes”
Claim · model-written summary
Brown tomatoes had significantly higher Cu and Fe contents than other colors.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Material
- Brown cherry tomatoese0
- Outcome
- Cu and Fe contentse0
- Direction
- highere0
- Comparator
- other colored tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Brown cherry tomatoes had significantly higher K, P, Mg, Cu and Fe contents than other colored tomatoes”
Claim · model-written summary
Red tomatoes had significantly higher Zn than other cherry tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- red tomatoese0
- Outcome
- Zn contente0
- Direction
- highere0
- Value
- 218.8-724.3%e0
- Comparator
- other cherry tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“red tomatoes had significantly higher Zn content than other cherry tomatoes (218.8-724.3%)”
Claim · model-written summary
Yellow tomatoes had the highest soluble sugar content, followed by red, brown, and green.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Material
- Yellow cherry tomatoese0
- Outcome
- soluble sugar contente0
- Direction
- higheste0
- Qualifier
- followed by red, brown and green tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellow cherry tomatoes had the highest soluble sugar content, followed by red, brown and green tomatoes”
Claim · model-written summary
Twenty tomato amino acids were determined simultaneously by LC-MS.
- Taxon
- tomatoesSolanum lycopersicume0
- Outcome
- amino acidse0
- Value
- 20e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A total of 20 amino acids of tomatoes were simultaneously determined by LC-MS”
Claim · model-written summary
Yellow tomatoes had the most essential, aromatic, and sweetness amino acids.
- Taxon
- cherry tomatoesSolanum lycopersicum var. cerasiformee0
- Material
- Yellow cherry tomatoese0
- Outcome
- essential amino acids, aromatic amino acids and sweetness amino acidse0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Yellow cherry tomatoes have the highest content of essential amino acids, aromatic amino acids and sweetness amino acids”
Claim · model-written summary
Red tomatoes had the most non-essential and sourness amino acids.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- Red tomatoese0
- Outcome
- non-essential and sourness amino acid contentse0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Red tomatoes have the highest levels of non-essential and sourness amino acid contents”
Claim · model-written summary
Flavor ranked yellow, red, brown, then green tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Material
- yellow tomatoese0
- Outcome
- flavore0
- Direction
- beste0
- Qualifier
- followed by red, brown, and green tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“yellow tomatoes had the best flavor, followed by red, brown, and green tomatoes”