Tomato flavor

Second, the essential amino acids leucine, isoleucine, and phenylalanine are precursors for several additional tomato flavor elements. Here, too, these flavor elements are important flavor constituents in other fruits, including strawberries and apples. They are also found in breads, cheeses, wine, and beer. 

In studies on the flavors of fresh and processed tomatoes, Buttery and coworkers [76, 77] also found that the number of odorants needed to simulate either the fresh tomato flavor or the flavor of a tomato paste was much lower than the number of aroma compounds detected by the OAV concept [4],... 

Aroma properties of some alkylthlazoles have been reviewed (30). The most typical alkylthiazole is probably 2-isobutylthlazole. This compound was Isolated from tomato flavor and was described as having a strong green odor resembling that of tomato leaf (31). When added to canned tomato puree or paste at levels of 20 to 50 ppb, 2-lso-butylthlazole develops an intense fresh tomato-like flavor. Most of the alkylthlazoles are described as green, nutty and vegetable-like (32, 33). 

The authors are carrying out a continuing study to try to obtain a better chemical definition of fresh tomato flavor and aroma. 

Cass, B.J. et al., Production of tomato flavor volatiles from a crude enzyme preparation using a hollow-fiber reactor, Biotechnol. Bioeng., 67, 372, 2000. 

Recently Buttery et al. (77) showed the importance of logarithmic values of odor units (log [Uo]) in the evaluation of tomato flavor. The logarithmic factor is correlated to Weber-Fechner s law (72) in regard to odor intensity. Weber-Fechner s law is defined in the following equation ... 

Tomato flavor also responded favorably to sugar. This was demonstrated in canned tomato juice, fresh tomato juice, and stewed tomatoes. The general achievements of sugar in these food were increased blending of the flavor, reduced sourness, and decreased green notes. Optimum levels in the canned juice were 0.5 to 1%, while they were 2 to 3% in the freshly prepared juice. In both types sugar reduced saltiness. 

Tomatbie see Solanum steroid alkaloid glycosides. Tomato flavor see vegetable flavors. 

Although the number of aroma compounds derived from acyclic carotenoids is much inferior to that of the mono- and bicyclic compounds, some of them can also be considered as breakdown products from genuine mono-, sesqui- and diterpenoids. The importance of the aliphatic isoprenoids (282) to (291) in the formation of total flavors of certain foodstuffs is not less than that of the cyclic compounds, the three methyl ketones (282), (287) and (290) which are related to the main tomato pigment lycopene were observed in tomato flavor (75). The hexahydro derivative (291) from coffee (595), jasmine oil (722) and green tea 438) is perceived as flowery and warm and can be considered as an oxidative biodegradation product of phytol and phyta-diene. 6-Methyl-3,5-heptadien-2-one (283), with a grassy and cinnamonlike aroma 438) [detected in tomato 668), the essential oil of Hama-metis leaves 383), Ceylon tea (722) and passion fruit (777)], and pseudo-ionone (288) [also isolated from passion fruit (777)] are believed to be formed from two different dehydrolycopenes. Compounds other than carotenoids, such as solanesol or squalene, can also be considered... 

Studies on artificially ripened tomatoes show that flavor may not only be reduced in comparison to the vine-ripened product, but also may be abnormal in character. Maul [75] and Maul et al. [76,77] have provided both sensory and instrumental data illustrating poor flavor development in artificially ripened tomatoes. Studies by Yu et al. [20-22,78] and Yu and Spencer [79,80] have shown that inunatiire tomatoes lack equivalent enzyme systems as the vine-ripened tomatoes. Apparently as ripening progresses, more enzyme systems develop that are significant to flavor generation. Therefore, the artificially ripened tomatoes lack the enzyme systems necessary to produce the characteristic tomato flavor. 

While we are most aware of temperature sensitivity in banana flavor/ripening, it appears that the flavor quahty of other fruits is also influenced by storage temperature. For example, tomato flavor suffers when stored at temperatures <16°C [75]. Therefore, storage temperature must be controlled to permit proper flavor development. 

Thiazoles and pyrazines have somewhat similar sensory properties. Pittet and Hniza [54] and Ho and Jim [63] have reported that the alkylthiazoles give green, nutty, roasted, vegetable, or meaty notes. Trimethyl thiazole is reported to have a cocoa, nutty character. 2-isobutyl thiazole is one of the best known thiazoles and has a strong, green odor of tomato leaf This compound is considered to be important to tomato flavor. 2,4-dimethyl-5-vinyl thiazole has a nut-like odor. 2-acetyl thiazole is characterized as having a nutty, cereal, and popcorn flavor [47],... 

Davidovich-Rikanati, R., et al. (2007) Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway. Nat. 

After an independent tomato flavor testing with consumers, two highly accepted (BR-139 and FA-624) and two less accepted (R 144 and R 175) cultivars were chosen for detailed investigation to get an insight whether differences in odorant composition can be related to preference ranking. The BR-139 and FA-624 cultivars were preferred to the R 144 and R 175 cultivars. Furthermore, our sensory panel was asked to score the intensities... 

The combination of ethyl 2-methyl butyrate, P-damascenone, and hexanal is important for the characteristic flavor note of the Delicious apple (22,23a). The blend of character impact flavors combines apple ester and green apple notes, which fluctuate with apple ripeness and seasonality. p-Damascenone is an unusually potent aroma compound with a threshold of 2 pg/g in water, and it also occurs in natural grape and tomato flavors (23a). 

---