Volatile components of developing tomato fruit grown under field and greenhouse conditions

Volatile components of field- and glass greenhouse-grown tomatoes(Lycopersicon esculentum MILL., variety, V. R. Moscow) of differentmaturities were studied by gas-liquid and thin-layer chromatography.The following components were separated and identified: isobutylalcohol, isopentyl alcohol, hexyl alcohol, 2-methyl-3-hexanol,isovaleraldehyde, caproaldehyde, benzaldehyde, furfural, isopentylacetate, isopentyl butyrate, isopentyl isovalerate, butyl hexanoate,hexyl hexanoate, methyl salicylate and -pinene. Chromatogramswere consistent for both field- and greenhouse-grown tomatoesat all stages of maturity. Except for isovaleraldehyde and hexylalcohol, the biosynthesis of volatile components increased alongwith the growth of fruit. Isovaleraldehyde and hexyl alcohol,presumed to give the "green leafy" aroma of tomatoes, were foundto be in their highest concentrations at the breaker and thelarge-green stages, respectively. ¹This research was supported by a research grant—UI 00449—fromthe National Center for Urban and Industrial Health, U. S. PublicHealth Service.