Tomato comparative composition

Comparative Composition of Tomato Juice Made from Vine-Ripened and Room-Ripened Tomatoes ... 

To confirm the identification of all important fresh tomato odorants—that the concentrations of the flavor compounds were determined correctly and that the differences between the cultivars were caused by concentration differences we prepared aroma model solutions of all cultivars (by mixing together the odorants in the concentrations determined) and compared each aroma model to its corresponding real tomato. The aroma models were prepared in citrate buffer at pH 4.3. The odorant composition of an aroma model of one of the more preferred tomatoes compared to that of a previously published aroma model is given in Table 6 [15]. When it is compared to the earlier model, there are many more compounds in the... 

Edible protein. The protein fraction of tomato seed is about 35% of the dry weight. This is higher than that of cottonseed which is about 20% protein (Morad et al., 1980). Three cultivars of tomato examined for amino acid composition had higher levels of lysine compared to commercial soybean meal (Rymal et al., 1974). Soymeal was higher in threonine, serine and histidine than tomato meal while both meals were low in methionine. Blended with low lysine protein sources, the tomato meal may be useful for balancing essential amino acids. The protein comprised about 33% of the seed (Bertoni et al., 1963). The limiting amino acids in tomato seed are methionine and cystine. 

Tomato peiste, which has about four times the solids content of fresh tomatoes, is a concentrated source of nutrients. Table T-2 compares the composition of this product with canned corn. 

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