The aim of the present study is to take a first step into the development of practical tools to characterize tomato varieties based on flavor markers. In order to accomplish this, more than 40 Maine-grown tomato varieties with different flavor profiles were analyzed. The suitability of the analytical methods was assessed. Specifically, sugars and organic acids were separated, identified and quantified using HPLC techniques. Samples were extracted within one or two days of harvest. Fructose was the major contributor to the sweetness in tomatoes. In addition to fructose, glucose and sucrose were also determined for each variety. Sucrose Equivalent (SE) values were calculated so that varieties could be ranked in terms of total sugar content. T...
Background: One of the main tomato breeding objectives is to improve fruit organoleptic quality. How...
Taste and aroma related compounds have been analyzed in a collection of four traditional varieties a...
Tomatoes often lack the characteristic good taste that consumers expect. In recent years, the fruit ...
The aim of the present study is to take a first step into the development of practical tools to char...
Sugar and organic acid contents are major factors for tomato fruit flavour and are important breedin...
Flavour is one of the most highly demanded consumer traits of tomato at present; poor flavour is one...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
[EN] Volatile compounds are together with sugars and organic acids the main determinants of tomato f...
[EN] Volatile compounds are together with sugars and organic acids the main determinants of tomato f...
Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an import...
Why dont most tomatoes purchased in grocery stores have that same great flavor of vine-ripened tomat...
Background: One of the main tomato breeding objectives is to improve fruit organoleptic quality. How...
Taste and aroma related compounds have been analyzed in a collection of four traditional varieties a...
Tomatoes often lack the characteristic good taste that consumers expect. In recent years, the fruit ...
The aim of the present study is to take a first step into the development of practical tools to char...
Sugar and organic acid contents are major factors for tomato fruit flavour and are important breedin...
Flavour is one of the most highly demanded consumer traits of tomato at present; poor flavour is one...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
Fruit flavour of traditional tomato ecotypes differs from that of modern varieties, the latter being...
[EN] Volatile compounds are together with sugars and organic acids the main determinants of tomato f...
[EN] Volatile compounds are together with sugars and organic acids the main determinants of tomato f...
Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an import...
Why dont most tomatoes purchased in grocery stores have that same great flavor of vine-ripened tomat...
Background: One of the main tomato breeding objectives is to improve fruit organoleptic quality. How...
Taste and aroma related compounds have been analyzed in a collection of four traditional varieties a...
Tomatoes often lack the characteristic good taste that consumers expect. In recent years, the fruit ...