Scientific, multi-variate analysis of flavor using panels of tasters

Fred Hempel · June 4, 2012

http://news.ufl.edu/2012/05/24/tomato-flavor/

salix · June 4, 2012

Very interesting, Fred, thanks for posting. I still don't understand however, how can UF get a patent on existing chemicals? I can understand a patent for using them somehow in a new process or technology, but on the chemicals themselves? Perhaps I misread...

Sun City Linda · June 4, 2012

Salix, I had the same question. Heres another question: Why dont they just GROW Cherry Roma, like I do?

PaulF · June 4, 2012

If the panels have never experienced a range of flavors from heirloom/OP tomatoes how are they going to be able to rate flavor? I could let them taste a real spitter and then a semi-spitter and they would say the semi tastes really good by comparison.

The panel needs to go to a Tomatoville Style Tomato Tasting Festival for a true comparison. Besides that, I have never heard anyone extoll the flavor virtues of the varieties named in the article. In fact I have never heard of them.

sprtsguy76 · June 4, 2012

Its no surprise to me that research like this is being done. It seems that SOME select produce from grocery stores has never been better. Tomatoes, cucumbers seedless watermelons etc. Not that they compare with home grown from the old garden but you get my meaning.

Damon

Fred Hempel · June 5, 2012

Good question...

Cherry Roma definitely caught my attention. It seemed to be the clear winner.

Quote:

Originally Posted by Sun City Linda

Salix, I had the same question. Heres another question: Why dont they just GROW Cherry Roma, like I do?

ChrisK · June 5, 2012

Here is the cluster analysis of the varieties, flavor scores and 70 compounds measured in fruits from the paper.

http://www.cell.com/current-biology/...2812%2900408-3

Fusion_power · June 5, 2012

http://m.npr.org/news/Science/153709184

June 4, 2012	#1
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Scientific, multi-variate analysis of flavor using panels of tasters http://news.ufl.edu/2012/05/24/tomato-flavor/

June 4, 2012	#4
PaulF Tomatovillian™ Join Date: Jan 2006 Location: Brownville, Ne Posts: 3,293	If the panels have never experienced a range of flavors from heirloom/OP tomatoes how are they going to be able to rate flavor? I could let them taste a real spitter and then a semi-spitter and they would say the semi tastes really good by comparison. The panel needs to go to a Tomatoville Style Tomato Tasting Festival for a true comparison. Besides that, I have never heard anyone extoll the flavor virtues of the varieties named in the article. In fact I have never heard of them. __________________ there's two things money can't buy; true love and home grown tomatoes.

June 4, 2012	#2
salix Tomatovillian™ Join Date: Dec 2007 Location: north central B.C. Posts: 2,310	Very interesting, Fred, thanks for posting. I still don't understand however, how can UF get a patent on existing chemicals? I can understand a patent for using them somehow in a new process or technology, but on the chemicals themselves? Perhaps I misread...

June 4, 2012	#3
Sun City Linda Tomatovillian™ Join Date: Mar 2011 Location: SoCal Inland Posts: 2,705	Salix, I had the same question. Heres another question: Why dont they just GROW Cherry Roma, like I do?

June 4, 2012	#5
sprtsguy76 Tomatovillian™ Join Date: May 2007 Location: Santa Clara CA Posts: 1,125	Its no surprise to me that research like this is being done. It seems that SOME select produce from grocery stores has never been better. Tomatoes, cucumbers seedless watermelons etc. Not that they compare with home grown from the old garden but you get my meaning. Damon

June 5, 2012	#8
Fusion_power Tomatovillian™ Join Date: Feb 2006 Location: Alabama Posts: 2,250	http://m.npr.org/news/Science/153709184