Top OP Yellow/Gold Slicers - Tomatoeville Talks

mensplace · July 5, 2014

Excellent work. What I would just love to see would come from the academic/scientific community such as the work done at UC-Davis in terms of identifying the flavor components that create "tomato" flavor. This would constitute far more that just BRIX testing, i.e. minerals, et. al..
What identifiable markers make are to be found in tomato flavor and to what extent are they found in the various "best" varieties. This would go a long way in identifying and defining flavor condaystituents and what makes a great tomato flavor. Too rather than "subjective" indicators of flavor, it would help in future breeding programs. In grapes, each identifiable marker is carefully measured and tracked in both breeding and blending.
For example, as a total novice, I taste tested tow totally different tomatoes yesterday and there was remarkably little difference, but just the slightest addition of sodium chloride and they became something else entirely. I can't help but wonder what, beyond BRIX and salt, makes one tomato so different from another. I am NOT a scientist, but would guess that here is a wide range of other chemical components that could be identified as that which make one "best" tomato so different from another in terms of compounds that could be isolated and identified.

July 5, 2014	#16
mensplace Tomatovillian™ Join Date: Dec 2009 Location: USA Posts: 1,013	Excellent work. What I would just love to see would come from the academic/scientific community such as the work done at UC-Davis in terms of identifying the flavor components that create "tomato" flavor. This would constitute far more that just BRIX testing, i.e. minerals, et. al.. What identifiable markers make are to be found in tomato flavor and to what extent are they found in the various "best" varieties. This would go a long way in identifying and defining flavor condaystituents and what makes a great tomato flavor. Too rather than "subjective" indicators of flavor, it would help in future breeding programs. In grapes, each identifiable marker is carefully measured and tracked in both breeding and blending. For example, as a total novice, I taste tested tow totally different tomatoes yesterday and there was remarkably little difference, but just the slightest addition of sodium chloride and they became something else entirely. I can't help but wonder what, beyond BRIX and salt, makes one tomato so different from another. I am NOT a scientist, but would guess that here is a wide range of other chemical components that could be identified as that which make one "best" tomato so different from another in terms of compounds that could be isolated and identified.