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JXB Advance Access originally published online on April 3, 2009
Journal of Experimental Botany 2009 60(7):2139-2154; doi:10.1093/jxb/erp086
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© 2009 The Author(s).
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/2.0/uk/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. This paper is available online free of all access charges (see http://jxb.oxfordjournals.org/open_access.html for further details)

RESEARCH PAPER

Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents

Maria Inés Zanor1 *, José-Luis Rambla2, Jamila Chaïb3, Agnes Steppa1, Aurora Medina2, Antonio Granell2, Alisdair R. Fernie1,{dagger} and Mathilde Causse3

1Max-Planck-Institute for Molecular Plant Physiology, Am Mühlenberg 1, D-14476 Potsdam-Golm, Germany
2Universidad Politecnica Valencia, CSIC, Instituto de Biología Molecular y Celular Plantas (IBMCP), Avda de los Naranjos s/n, Valencia 46022, Spain
3INRA, UR1052, Unité de Génétique et Amélioration des Fruits et Légumes, Domaine Saint-Maurice, BP94, F-84143 Montfavet Cedex, France

{dagger} To whom correspondence should be addressed. E-mail: fernie{at}mpimp-golm.mpg.de

Numerous studies have revealed the extent of genetic and phenotypic variation between both species and cultivars of tomato. Using a series of tomato lines resulting from crosses between a cherry tomato and three independent large fruit cultivar (Levovil, VilB, and VilD), extensive profiling of both central primary metabolism and volatile organic components of the fruit was performed. In this study, it was possible to define a number of quantitative trait loci (QTLs) which determined the levels of primary metabolites and/or volatile organic components and to evaluate their co-location with previously defined organoleptic QTLs. Correlation analyses between either the primary metabolites or the volatile organic compounds and organoleptic properties revealed a number of interesting associations, including pharmaceutical aroma–guaiacol and sourness–alanine, across the data set. Considerable correlation within the levels of primary metabolites or volatile organic compounds, respectively, were also observed. However, there was relatively little association between the levels of primary metabolites and volatile organic compounds, implying that they are not tightly linked to one another. A notable exception to this was the strong association between the levels of sucrose and those of a number of volatile organic compounds. The combined data presented here are thus discussed both with respect to those obtained recently from wide interspecific crosses of tomato and within the framework of current understanding of the chemical basis of fruit taste.

Key words: Metabolite profiling, QTL sensory profiling, Tomato, Volatile profiling

* Present address: Instituto de Biología Molecular y Celular de Rosario (IBR) Suipacha 531, S2002LRK Rosario, Argentina.

Received 8 February 2009; Revised 2 March 2009 Accepted 2 March 2009


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