ArticleFrontiers in plant science2020
Comparing the Flavor Characteristics of 71 Tomato (
Article in Frontiers in plant science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed.
- Tissue-specific metabolomics and pigment profiling of Black Change and red Chal tomatoes.Food chemistry: X · 2026Article
- Unraveling the difference in aroma characteristics of tomato flesh with different colors using HS-SPME-GC-MS/MS andFood chemistry: X · 2026Article
- Rootstock selection shapes melon taste by divergent regulation of sugar and amino acid metabolism.Frontiers in plant science · 2026Article
- Dynamic Characterization of Antioxidant-Related, Non-Volatile, and Volatile Metabolite Profiles of Cherry Tomato During Ripening.Antioxidants (Basel, Switzerland) · 2025Article
- Discrimination Between Commercial Tomato Juices from Non-Concentrate and Concentrate Based on Their Volatile Profiles.Foods (Basel, Switzerland) · 2025Article
- Flavor Profile of Tomatoes Across Different Cultivation Times Based on GC × GC-Q/TOFMS.Foods (Basel, Switzerland) · 2025Article
- Detection and comparative analysis of VOCs between tomato and pepper based on GC×GC-TOFMS.Scientific reports · 2025Article
- Phytochemical and Biological Biodiversity of Tomato (Mini reviews in medicinal chemistry · 2025Review
- Identification of Cherry Tomato Volatiles Using Different Electron Ionization Energy Levels.Molecules (Basel, Switzerland) · 2024Article
- Detection and Analysis of VOCs in Cherry Tomato Based on GC-MS and GC×GC-TOF MS Techniques.Foods (Basel, Switzerland) · 2024Article
- A Comprehensive Evaluation of Tomato Fruit Quality and Identification of Volatile Compounds.Plants (Basel, Switzerland) · 2023Article
- Identification and characterization of TMV-induced volatile signals in Nicotiana benthamiana: evidence for JA/ET defense pathway priming in congeneric neighbors via airborne (E)-2-octenal.Functional & integrative genomics · 2023Article
- Article
- Preparation and Characterization of Methyl Jasmonate Microcapsules and Their Preserving Effects on Postharvest Potato Tuber.Molecules (Basel, Switzerland) · 2022Article
- Use ofFood chemistry: X · 2022Article
- Natural resistance of tomato plants to Tomato yellow leaf curl virus.Frontiers in plant science · 2022Review
- Comprehensive genome wide identification and expression analysis ofSaudi journal of biological sciences · 2021Article
- Article
- Ethylene and Auxin: Hormonal Regulation of Volatile Compound Production During Tomato (Frontiers in plant science · 2021Article
- Cytotoxic Potential and Metabolomic Profiling ofIntegrative cancer therapiesArticle
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flavor is an important quality of mature tomato fruits. Compared with heirloom tomatoes, modern commercial tomato cultivars are considerably less flavorful. This study aimed to compare the flavor of 71 tomato accessions (8 pink cherry, PC; 11 red cherry, RC; 15 pink large-fruited, PL; and 37 red large-fruited, RL) using hedonism scores and odor activity values. Taste compounds were detected using high-performance liquid chromatography. Volatiles were detected using gas chromatography-olfactometry-mass spectrometry. The flavor of tomato accessions can be evaluated using the DTOPSIS analysis method. According to the results of DTOPSIS analysis, 71 tomato accessions can be divided into 4 classes. Tomato accessions PL11, PC4, PC2, PC8, RL35, RC6, and RC10 had better flavor; accessions PC4, PC8, RC10, RL2, and RL35 had better tomato taste; and accessions PL11, PC2, and RC6 had better tomato odor. The concentrations of total soluble solids, fructose, glucose, and citric acid were shown to positively contribute to tomato taste. Tomato odor was mainly derived from 15 volatiles, namely, 1-hexanol, (
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.