# Distribution of Volatile Compounds in Different Fruit Structures in Four Tomato Cultivars
## 2 Results and Discussion
### Differences in the Volatile Profiles among the Cultivars  
The profiles of the volatile organic compounds were diverse among the four tomato varieties (Table 3). \"Tasti-Lee\", \"Tygress\", \"FL 47\", and \"Cherokee Purple\" contained 27, 29, 33, and 31 volatile compounds, respectively. \"FL 47\" contained the maximum numbers of volatile compounds among these four varieties. Based on the concentrations of volatile compounds identified in different tissues and per tissue's percentage to total weight, the whole-fruit volatile profile of these four varieties were calculated (Table 4). As shown in Table 4, all four varieties showed high levels of cis-3-hexenal, hexanal, trans-2-hexenal and acetone, especially cis-3-hexenal in the whole fruit, which imparted leafy and green notes into the tomato fruit. The total concentrations of volatile compounds in \"Tygress\" was higher than the other three varieties. It contained the highest levels of aldehydes, ketones, and oxygen-containing heterocyclic compounds in the forms of 2-methyl propanal, 2-methyl-2-butenal, cis-3-hexenal, trans-2-hexenal, 1-penten-3-one, and geranyl acetone. \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}{**Aldehydes**} \\
1 & 2-Methyl propanal & 0.003  & 0.029  & 0.025  & 0.011  \\
2 & Butanal & - & 0.016  & 0.026  & 0.021  \\
3 & 3-Methyl butanal & 0.353  & 0.646  & 2.864  & 0.697  \\
4 & 2-Methyl butanal & 0.215  & 0.950  & 1.516  & 0.614  \\
5 & 2-Methyl-2-butenal & 0.007  & 0.215  & 0.045  & 0.013  \\
6 & cis-3-Hexenal & 11.793  & 14.940  & 10.364  & 10.013  \\
7 & Hexanal & 2.791  & 2.514  & 2.290  & 3.561  \\
8 & trans-2-Hexenal & 2.685  & 4.714  & 2.993  & 3.950  \\
9 & Heptanal & 0.024  & 0.026  & 0.025  & 0.030  \\
10 & trans, trans-2, 4-Hexadienal & 0.092  & - & 0.001  & 0.084  \\
11 & Benzaldehyde & 0.014  & 0.019  & 0.016  \\
12 & Octanal & - & 0.001  & 0.002  & 0.004  \\
13 & Nonanal & - & - & 0.00002  & - \\  & \multicolumn{3}{c}{**Hydrocarbons**} \\
1 & Cymene & - & 0.0001  & - & - \\
2 & Limonene & 0.032  & 0.026  & 0.012  & 0.005  \\
3 & Terpinolene & - & 0.0002  & - & - \\
4 & Undecane & 0.016  & - & - & - \\
5 & Dodecane & 0.032  & - & 0.002  & 0.006  \\
6 & Tridecane & 0.064  & 0.004  & 0.006  & - \\  & \multicolumn{3}{c}{**Alcohols**} \\
1 & 2-Methyl propanal & 0.002  & 0.049  & 0.075  & 0.029  \\
2 & 3-Methyl butanol & 0.303  & 0.496  & 3.285  & 0.963  \\
3 & 2-Methyl butanol & 0.149  & 0.552  & 0.924  & 0.632  \\
4 & 4-Methyl pentanol & 0.006  & 0.021  & 0.101  & 0.063  \\
5 & 3-Methyl pentanol & 0.013  & 0.026  & 0.121  & 0.029  \\
1 & \multicolumn{3}{c}{**Ketones**} \\
1 & Acetone & 1.181  & 1.90  & 2.047  & 1.286 [FOOTNOTE:5]On the other hand, \"FL 47\" showed the highest levels of alcohols, esters, and nitrogen compounds in the forms of 2-methyl propanol, 3-methyl butanol, 2-methyl butanol, 4-methyl pentanol, 3-methyl pentanol, butyl acetate, and 1-nitro-pentane. In addition, 1-nitro-pentane was unique to \"FL 47\", which possessed a pleasant fruity odor (Table 2). Besides, nonanal was detected only in \"FL 47\" in a low concentration, which imparted fatty, citrusy, and green notes into the tomato fruit. Only 27 volatile compounds were identified in the \"Tasti-Lee\" type, and the total concentration of the volatile compounds was lower than other three varieties due to its low concentrations of aldehydes, alcohol, and sulfur- and nitrogen-containing heterocyclic compounds. No butanal and octanal was detected in \"Tasti-Lee\", which imparted green and fatty notes into the tomato fruit (Tables 2 and 4). Methyl salicylate and 1-nitro-2-phenylethane compounds were found only in the \"FL 47\" and \"Cherokee Purple\" fruits, except \"Tasti-Lee\" and \"Tygress\".