date:May 30, 2012
The study published inCurrent Biology investigated the chemistry behind tomato flavours by analysing the chemical profiles of 278 tomato samples representing 152 varieties of tomato.
Led by Harry Klee of the University of Florida, the researchers set out to define the chemicals that are most important to consumer appreciation for one particular tomato or another finding that large variations of volatile flavour compounds and flavour-associated sugars between different varieties hold the key