Taste: Unraveling Tomato Flavor
نویسنده
چکیده
New research integrating genetics, chemistry and psychophysics has led to a model for tomato flavor intensity comprising sugars and acids plus six volatile molecules, providing a blueprint for improving the flavor of what has become an iconic symbol of the declining quality of fresh fruits and vegetables.
منابع مشابه
The Chemistry of Fresh Tomato Flavor
Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, organic acids, free amino acids, and salts are the main taste components. With over 400 volatile compounds identified, only thirty are present in concentrations over one ppb and of these, only 16 con...
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Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors, affect tomato flavor. Taste volatiles present a major challenge for flavor improvement and quality breeding. In this study, we performed genome-wide association studies (GWAS) to investigate potential chromosome regions associated with the tomato flavor volatiles. We observed significant variation (1200x)...
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Sensory descriptive measures of six breeding lines and four supermarket items of tomatoes were determined using the 150 mm unstructured line scales with and without partitioning of taste from aromatic flavor notes using nose clips. Chemical/instrumental analysis measurements of pH, titratable acid, soluble solids, glucose, fructose, total sugars, sucrose equivalents and gas chromatographic anal...
متن کاملTomato Flavor and Plant Nutrition: A Brief Review
flavor associated with high soluble solids and soluble solids/titrateable acidity ratios. High sugar and high acid contents generally have a favorable effect on taste. Differences between the flavors of varieties and the weaker flavor of greenhouse-grown or artificially ripened tomatoes are explained by the different quantitative proportions of the volatile substances. Of the environmental fact...
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Although tomato flavor has not been a major goal for breeders, nowadays it becomes important as it is a subject of consumer complaint. A better knowledge of tomato consumer preferences, at the European level, should provide the basis for improvement of fruit quality and for market segmentation. In the framework of a large European project, 806 consumers from 3 countries, The Netherlands, France...
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ورودعنوان ژورنال:
- Current Biology
دوره 22 شماره
صفحات -
تاریخ انتشار 2012