Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species

doi:10.3969/j.issn.1673-1689.2016.10.011

Home > Archive>Volume 35, Issue 10, 2016 >1081-1087. DOI:10.3969/j.issn.1673-1689.2016.10.011

Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species
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                        10.3969/j.issn.1673-1689.2016.10.011
                    
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The nutritional values of yellow-fruited tomato species were evaluated by a comparative study with red-fruited tomato species. The compositions of amino acids and the quality-related indexes，such as the contents of soluble solids，soluble sugar，titratable acid，and vitamin C，were measured through the conventional methods and automatic amino acid analysis. Moreover，the sugar/acid ratio，ratio coefficient of amino acid（RC） and flavor amino acid（FAA） were characterized. The taste of yellow tomato was sweeter than red tomato. The average values of all the quality-related indexes for yellow tomato were larger than those of red tomato except the value of titratable acid. The largest increase was found in vitamin C content which was as high as 31.94%. There were 16 amino acids detected in both yellow and red tomato. The most abundant component was glutamic acid，followed by aspartic acid，while cystine was the minimum one. The contents of various amino acids in yellow tomato were lower than those in red tomato，except for methionine. Among them，the largest decrease was found in glutamic acid （41.78%），and histidine was the least. The protein found in yellow tomato was confirmed to be closer to the requirement of ideal protein according to the essential amino acid pattern spectrum. There were more kinds of amino acids matching with the pattern spectrum in yellow tomato. Valine got the lowest RC score and it was the first limited amino acid in both yellow- and red-fruited tomato species. The second limited amino acid in yellow tomato was leucine，while isoleucine in red tomato. The content of flavor amino acids in red tomato was richer than those in yellow tomato.

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LIU Na, YUE Dong, LU Bo, TIAN Shoubo, ZHANG Hui, ZHU Longying, ZHU Weimin. Analysis of Amino Acid Composition and Flavor Quality-Related Indexes of Yellow-and Red-Fruited Tomato Species[J]. Journal of Food Science and Biotechnology,2016,35(10):1081-1087.

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Online: October 31,2016
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