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Solanum betaceum Cav. syn. Cyphomandra betacea (Cav.) Sendtn. - Solanaceae - tamarillo, tomate de árbol (span.), Baumtomate, Tamarillo

Shrub or small tree, native to South America (Peru, Colombia, and Ecuador), cultivated and naturalized elsewhere; leaves long petioled, ovate-oblong to broad-ovate; flowers pale pink; fruit ovoid or broad-ovoid, 4-7cm long, pendulous, edible; skin and pulp usually dark red when ripe, rarely yellow.

„Red fruits are more sour, yellow and orange fruits are sweet… The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and chilled, the flesh is used for a breakfast dish… In the highlands of Ecuador, yellow tamarillos are used in ceviche and condiments, and the red varieties for desserts… They can be made into compotes, or added to hollandaise, chutneys and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel.“ wikipedia

„(Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C6-aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively.“
[García, Juliana María, et al. „Chemical studies of yellow tamarillo (Solanum betaceum Cav.) fruit flavor by using a molecular sensory approach.“ Molecules 21.12 (2016): 1729] PDF

„…33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time.“
[Chen, Xiao, et al. „Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time.“ LWT 124 (2020): 109178]

The highest odor activity values (OAV) of volatile compounds identified in pulp of tamarillo showed methional (588), 2,3-butanediol (56), nonanal (12), ethyl hexanoate (11), furaneol (6), (E)-2-decenal (4), ethyl 2-methylpropionate (3), and 4-hydroxy-4-methyl-2-pentanone (2). The major abundant volatiles of the pulp were 5-hydroxymethylfurfural (5796 μg/g DW), 3-furaldehyde (4313 μg/g DW), and 3,5-dihydroxy-2-methyl-4H-pyran-4-one (2767 μg/g DW).
[Diep, Tung Thanh, et al. „Volatile components and preliminary antibacterial activity of tamarillo (Solanum betaceum Cav.).“ Foods 10.9 (2021): 2212] PDF

„Through multivariate analyses PCA, PLS-DA and heatmap, it was possible to determine that volatiles methyl (E)-2-hexenoate, 4-tert-butylcyclohexyl acetate [?! AK], methyl benzoate, methyl (Z)-3-hexenoate, 3-methylbutyl acetate, β-thujene, cis-3-hexenol, hexanal and trans-2-hexenal are more closely associated with the ripening stages. Otherwise, the senescence times showed that volatiles propyl butanoate, ethyl octanoate, ethyl acetate, ethyl butanoate, β-myrcene and estragol predominated.“
[Ramírez, Maribel Quintero, et al. „Volatilomic profile of the tree tomato (Solanum betaceum Cav.) pulp during ripening and senescence using HS-SPME with GC-MS.“ Lwt 186 (2023): 115213]

„Gas chromatography-mass spectrometry-olfactometry (GC-MS-O) coupled with odor activity value (OAV) calculation, comparative aroma extract dilution analysis (cAEDA), and omission tests were used to identify key aromatic aglycones. A total of 42 odorants were determined by GC-MS-O analysis. Among them, trans-2,cis-6-nonadienal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), linalool, 4-vinylguaiacol, geraniol, and α-terpineol showed high OAVs.“
[Chen, Xiao, et al. „Elucidation of endogenous aroma compounds in tamarillo (Solanum betaceum) using a molecular sensory approach.“ Journal of Agricultural and Food Chemistry 69.32 (2021): 9362-9375]