Taste of tomatoes

Heeb A, Lundergardh B, Ericsson T and Savage G (2005) Nitrogen form affects yield and taste of tomatoes . Journal of the Science of Food and Agriculture, 85, 1405-1414. 

For quantification of the taste of tomatoes, the taste sensor was applied to commercial canned tomato juice, to which four basic taste substances had been added. Data were analyzed by means of principal component analysis. The taste of several brands of tomatoes was expressed in terms of four basic taste qualities by projecting the data obtained from these tomatoes onto the principal axes. This expression agreed with the human taste sensation. 

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