Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS

Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS

文章信息：Sihui Guan, Fei Yang, Jinxiao Yao, Chaochao Liu, Rongqing Wang, Meiying Ruan, Zhuping Yao, Chenxu Liu, Hongjian Wan, Zhimiao Li, Ming Diao (通讯作者), Yuan Cheng. Food Research International, 2025, 218: 116790.

摘要：Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study examined changes in the volatile organic compounds (VOCs) in fruits stored at 4 C and 25 C using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A flavor fingerprint was developed using topographic plots, identifying 75 VOCs predominantly associated with aldehydes, ketones, alcohols, esters, and other compounds such as acids, sulfides, and furans. During storage at 4 C, the primary volatile compounds identified were 6-methyl-5-hepten-2-one, butanol, and 1-penten-3-ol. In contrast, at 25 C, 2-hexenal, hexanal, and acetic acid were the predominant compounds. Notably, storage at 25 C was more effective in preserving the C6 aldehydes, which are known for their fresh, green, fatty, fruity, and sweet aromas. Principal component analysis (PCA) and fingerprint similarity analysis (FSA) clearly differentiated the samples based on their storage temperature and duration, highlighting significant shifts in the flavor profile over time. Additionally, heat map clustering analysis supported the PCA results, further revealing differences and similarities among the samples. The study found that storage at 4 C helped maintain the sensory quality, color, firmness, and soluble solids content (SSC) of the cherry tomatoes harvested at the red ripe stage. Significant correlations between fruit quality traits and certain VOCs suggest that key physicochemical indicators are closely tied to aroma compound dynamics during storage. However, the content of most VOCs decreased under refrigeration, indicating a reduction in flavor complexity at low temperatures. These findings contribute valuable insights into how storage conditions influence the flavor profile of cherry tomatoes and may guide optimization of postharvest storage protocols to balance quality retention and flavor preservation.

DOI: 10.1016/j.foodres.2025.116790