Investigating physicochemical, volatile and sensory parameters playing a positive or a negative role on tomato liking

This study aimed at providing further insights into the positive and negative drivers of tomato liking. For this purpose, 13 tomato cultivars representing different typologies were characterized for physicochemical parameters and aroma volatiles, and were assessed by a trained panel for sensory descriptors, and by Italian consumers for liking. The relationships among the different parameters and their effects on consumer liking were studied by Partial Least Squares (PLS) analysis. Among physicochemical traits and sensory descriptors, seeds, reducing sugars, firmness, thick epicarp, soluble solids, sour taste, total acidity, citrate, herbaceous aroma and brightness were found to be drivers of liking, whereas pulp thickness, humidity, fruit weight, diacetyl-like odor and mealiness showed an opposite influence. For the aroma volatiles, 2-isobutylthiazole played a key role on liking and its positive contribution seemed to be supported by (Z)-3-hexen-1-ol, but suppressed by 6-methyl-5-hepten-2-ol, especially when tomatoes had a poor volatile fraction. These results represent a contribution to the knowledge that could lead to more effective breeding strategies aimed at improving tomato sensory quality.

► Sensory quality of 13 commercial and local tomato cultivars was assessed at 4 levels. ► To simplify data complexity a two-step regression model of tomato liking was created. ► Consumers overall liking involved multiple sensory and compositional variables. ► Brix, sugars, acidity, citrate, firmness and green flavour positively impact liking. ► 2-isobutylthiazole is at least 6% of the overall volatiles in the most liked tomatoes.