Tomato flavour

Tlmmer, R. "Investigations Into the Composition of a Tomato Flavour". Proc. IV, Int. Congress Food Scl. Technol.,Vol. I, 1974,... 

Maldonado E, Torres FR, Martinez M, Pdrez-Castorena AL (2006) Sucrose esters from the fruits of Physalis nicandroides var. attemiata. J Nat Prod 69 1511-1513 Maneerat C, Hayata Y, Kozuka H, Sakamoto K, Osajima Y (2002) Application of the Porak Q column extraction method for tomato flavour volatile analysis. J Agtic Food Chem 50 3401-3404... 

A component of tomato flavour, and possibly that of other vegetables too, is the sulfur-containing aldehyde 2-methylthioethanal (8-37), which arises by Strecker degradation of S-methylcysteine... 

A number of unsaturated ahphatic and ahcycHc ketones are formed by degradation of carotenoid pigments. For example, components of tomato flavour are unsaturated methylketones (E)-6-methylhept-5-en-2-one, (3E,5E)-6-methylhepta-3,5-dien-2-one (see Section 9.9.5.2.4) and other methylketones, and the flavour-active component of tobacco is (E)-5-isopropyl-8-methylnona-6,8-dien-2-one, known as solonone (8-47). Alicyclic ketones, which are the result of degradation of carotenoid pigments, include flavour-active ionones, damascenes and many others (see Section 9.9.5.2.1). 

The important commercial feature of these juices, especially significant with blackcurrant and tomato juices, is their ascorbic acid (or vitamin C) content, of which loss by oxidation is known to be accelerated both by heat and by metal (particularly copper) contamination. The effect of copper has been carefully investigated for pure ascorbic acid", and more recently ascorbic acid in blackcurrant juice and model systems. There are, however, oxidation inhibitors of different kinds (which may themselves be heat-sensitive) present in various fruits, which give differing results. The presence of metals will also affect flavours", may cause discoloration, and may give rise to clouding effects, as in apple juice. ... 

The modern distinction between vegetable and fruit has been applied and therefore those plants or plant parts that are usually consumed with the main course of a meal will be regarded as vegetables thus, cucumber, tomato and pumpkin that botanically are classified as fruits are included in this section. The flavour compounds found in vegetables are diverse and include fatty acid derivatives, terpenes, sulfur compounds as well as alkaloids. This diversity is partially responsible for the unique flavours found in different species of vegetables. 

Table 7.8 Key flavour compounds in Fabaceae (pea) and Solanaceae (potato, tomato) vegetables... 

Table 16.2 Yields of odorants from tomatoes obtained by distillation (solvent-assisted flavour evaporation) ...

Linforth, R.S.T., Savary, I., and Taylor, A.J. 1994. Profile of tomato volatiles during eating. In Trends in Flavour Research (H. Maarse and D.G. van der Heij, eds.) pp. 65-68. Elsevier Science, Amsterdam. 

Peroxidase Horse radish, apple, bean, grape, barley, potato, cucumber, pea, peanut, tomato Ripening of foods, several functions in plants, colour formation (off-) flavour formation. 

Tomatoes are eaten raw, cooked and mainly in the form of canned puree and ketchup. The taste of ripe, flavourful tomatoes (there exist many cultivars without the typical taste and flavour) is well balanced between sweet, sour and salty with an acid green, vegetable like, slight floral aroma. 

Buttery, R.G. (1993) Quantitative and sensory aspects of flavour of tomato and other vegetables and fruits. In Acree, T.E., Teranishi, R. (eds.) Flavor Science. Sensible Rrinciples and Techniques. ACS Rrofessional Reference Book. American Chemical Society, Washington, DC, pp. 259-286... 

Schreier, P. and Lorenz, G., Formation of green-grassy notes in disrupted plant tissues characterization of the tomato enzyme systems, in Flavour 81, Schreier, P., Ed., Walter de Gruyter, Berlin, 1981, p. 495. 

Non-tryptamines.—The simple indoles in barley and tomato shoots have been identifiedamongst others, 3-formylindole, 5-hydroxytryptamine, and of course indole-3-acetic acid were common to both only barley had 3-aminomethyl- and 3-methylaminomethyl-indoles, gramine, iV -methyltryptamine, and 5-hydroxy-A(,-methyltryptamine. The seeds of Monodora tenuifolia, which are used to flavour food in West Africa, contain 6-(3-methylbuta-l,3-dienyl)indole. 

Brueckner, B., Schonhof, I., Schroedter, R. and Komelson, C. (2007) Improved flavour acceptability of cherry tomatoes. Target group Children, Food Quality and Preference, 18, 152-160. 

Only the L form of MSG and the 5 isomer of IMP are flavour active. Both IMP and GMP (12.19c) can influence flavour and are found in meat and many vegetables particularly tomatoes. 

Salty flavours can be improved with ethanolic anise extract or liquorice or with tomato juice. 

Baldwin EA, Nisperos-Carriedo MO, Moshonas MG (1991) Quantitative analysis of flavour and other volatiles and for certain constituents of two tomato cultivars during ripening. J Am Soc Hortic Sci 116 265-269... 

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