Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

Over the last few decades, the improvement of tomato aroma and flavour has gained growing attention among breeders, agronomists and food technologists, as it is reputed as a key tool to further consolidate tomato consumption in the global market. However, this represents a difficult task, since more than 400 volatile organic compounds (VOCs) differently contribute to tomato aroma and its flavour perception. The recent development of molecular tools has allowed us to identify some of the major alleles influencing the volatile composition of tomatoes. Nonetheless, such composition involves an intricate weave of polygenic systems, highly influenced by external, pre and postharvest factors. With few exceptions, our knowledge about the effects of these determinants is still scarce, making it difficult to draw sound conclusions to best manage the future genetic potential. The present review examines the existing knowledge on major VOCs influencing tomato organoleptic quality, including their classification, metabolic pathways, genetics, and technical features that affect their concentrations in fruits. Particular emphasis is placed on preharvest and postharvest factors influencing their quantitative and qualitative expression, whose integrated study with omic tools will be increasingly necessary for the perspective of disseminating reliable operational indications throughout the production/distribution chain.

Automated summary

In recent decades, there has been increasing attention on improving the aroma and flavor of tomatoes. However, this is a difficult task due to the involvement of over 400 volatile organic compounds (VOCs) in tomato aroma and flavor. Molecular tools have allowed us to identify some major alleles influencing the volatile composition of tomatoes, but the overall composition is influenced by a complex polygenic system and external factors. Our knowledge about these determinants is still limited, making it challenging to manage the future genetic potential effectively. This review examines the existing knowledge on major VOCs influencing tomato organoleptic quality, including their classification, metabolic pathways, genetics, and factors affecting their concentrations. The study emphasizes the importance of investigating preharvest and postharvest factors and integrating them with omic tools for reliable guidance throughout the production and distribution chain.