# Distribution of Volatile Compounds in Different Fruit Structures in Four Tomato Cultivars
## 2 Results and Discussion
The concentrations of the volatile compounds (aldehydes, alcohols, and total volatile compounds) in the \"Cherokee Purple\" fruit were higher than Tasti-Lee. The concentrations of hydrocarbons were lower than the other three varieties. However, these four varieties mainly differed in their content of aldehydes, alcohols, and esters. Various factors influence the volatile characteristics of different cultivars. [PERSON] et al. [PERSON] _et al._ (2018) reported that the volatile components were different in 152 \"Heirloom\" varieties, with different genetic compositions. The difference in volatile characteristics between these four varieties might be due to different genotypes. Conversely, [PERSON] and [PERSON] and [PERSON] (2018) showed a huge heterogeneity in the color, size, shape, and chemical composition of the fruit among the old, open-pollinated \"Heirloom\" tomato varieties. Paradoxically, DNA sequencing results found negligible polymorphism within the species. The result indicated that the volatile content was affected by many other factors. Besides genetic makeup, the differences in the volatile profile and fruit quality among the cultivars were dependent upon the environment, management, fertilizers, and harvest maturity [PERSON] _et al._ (2018); [PERSON] _et al._ (2018); [PERSON] _et al._ (2018). ### Differences in the Volatile Profiles among the Cultivars  
According to their odor descriptions as shown in Table 2, these volatile compounds can be divided into six aromatic series, including those which are herbaceous, floral, fruity, fatty, spicy, and like cocoa. The proportion of aroma and its aromatic series per tissue were established based on odor activity values (OAVs) (Figure 2). \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**No.**} & \multirow{2}{*}{**Compounds**} & \multicolumn{3}{c}{**Concentration (mg L\({}^{-1}\))**} \\ \cline{3-5}  & & **Tasti-Lee** & **Tygreen** & **FL47** & **Cherokee** \\ \hline \multicolumn{5}{c}{**Nitrogen compounds**} \\ \(1\) & 1-Nitro-pentane & - & - & 0.007 b  & - \\ \multicolumn{5}{c}{**Sulfur- and nitrogen-containing heterocyclic compounds**} \\ \(1\) & 2-Isobutylthiazol & 0.00006 a  & 0.009 a  & 0.008 a  & 0.0003 a  \\ \(2\) & 1-Nitro-2-phenylethane & - & - & 0.003 a  & 0.010 a  \\ \multicolumn{5}{c}{**Sum**} \\ Aldehydes & 17.977 a  & 24.069 b  & 20.169 a  & 19.012 a  \\ Hydrocarbons & 0.143 b  & 0.031 a  & 0.019 a  & 0.011 a  \\ Alcohols & 0.473 a  & 1.144 a  & 4.505 c  & 1.716 b  \\ Ketones & 1.373 a  & 2.356 a  & 2.255 a  & 1.466 a  \\ Oxygen-containing & 0.050 a  & 0.084 a  & 0.078 a  & 0.055 a  \\ heterocyclic compounds & 0.003 a  & 0.013 b  & 0.013 b  & 0.007 a  \\ Nitrogen compounds & - & - & 0.007 b  & - \\ Sulfur- and & & & & & \\ nitrogen-containing & 0.000006 a  & 0.009 a  & 0.011 a  & 0.011 a  \\ heterocyclic compounds & & & & & \\ Total compounds & 20.018 a  & 27.706 b  & 27.058 b  & 22.277 a  \\ \hline \multicolumn{5}{l}{Different superscripts (a–d) in the same raw indicate significant difference (\(p<0.05\)); -, the volatile compound was not found.} \\ \end{tabular}
\end{table} 
Table 4: _Cont._