Tomato fruit consists on the average of 5 to 6% soluble solids. It is a combination of sugar acids and volatile compounds. These constitute a major proportion of the fruit’s dry matter sugar account for about 50%.
Citric acid is the predominant acid in tomatoes, and its concentration can vary with the cultivar, environment, fruit maturity, nutrition, and harvest treatment.
A ‘tomato-like’ flavor, a sensory feature which confers on tomatoes the unique fruit flavor, is highly desirable by consumers and an important factor in the acceptance of tomatoes.
The unique flavor of the tomato reflects, in part, the contribution of the fruit aromatic volatiles. Tomato contains more that 400 volatile compounds, some of which contribute to its aroma.
Tomato flavor
Unveiling the Culinary Marvel of Masa Harina: A Gluten-Free Staple
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Masa harina, colloquially known as corn dough or masa flour, stands as a
culinary gem cherished for its gluten-free nature and distinctive
attributes. Craf...