Posted on 07/02/2021 12:29:13 PM PDT by LibWhacker
The flavor of a tomato is an interaction between its taste and aroma. Now, researchers from Japan and the United States have revealed that the pigments that determine the colors of tomatoes also affect their flavor.
In a study published this month, researchers from University of Tsukuba developed a new method to rapidly measure the pigment profiles of tomatoes and used the technique to explore how pigments affect the taste and aroma of different tomato varieties.
The color of tomatoes is produced by combinations of different types of pigments, including carotenoids and chlorophylls. These pigments can also affect the accumulation of flavor-related compounds such as sugars, which affect the taste of tomatoes, and volatile organic compounds (VOCs), which determine the aroma. As tomato fruits ripen from green to red, the amounts of pigments and flavor-related compounds change but until now the relationship between color and flavor has been unclear.
"Pigments like carotenoids have no taste," says lead author Professor Miyako Kusano, "but they are precursors for compounds called apocarotenoid-VOCs (AC-VOCs) which produce the fruity/floral smell of tomatoes and increase the perception of sweetness—characteristics that appeal to consumers."
Traditional methods for identifying and measuring pigments can be slow, so the researchers developed a simple method to rapidly analyze large numbers of samples. Using the new technique, the team measured the amounts of carotenoids and chlorophylls in 157 different varieties of tomato and then analyzed the flavors of each variety to find the links between pigments and flavor.
The results showed that tomato varieties with an abundance of chlorophyll also had a high sugar content, contributing to a sweet taste. They also found that the carotenoid profiles of the fruit reflected the appearance of the fruit, as well as AC-VOC levels.
"The pigment profile of one of the orange-colored varieties called 'Dixie Golden Giant' was particularly interesting," explains Professor Kusano. "It had very high levels of AC-VOCs, but the carotenoid content wasn't that high. We discovered that the pigment prolycopene was abundant in this variety, which explained the high AC-VOC levels."
The carotenoid content of fruit is influenced by growing conditions, like temperature and amount of light. By looking at the pigment profiles and AC-VOC content of fruits in different environments, it may be possible to find ways of improving AC-VOC production, which is good for both consumers and producers.
Given its speed, the new method developed by the team is a powerful tool for analyzing pigment concentrations in large numbers of samples and could also be used for other fruits and vegetables.
‘Maters, as we call them in Texas. Homegrown, sliced, with salt and pepper. The best.
Black tomatoes be racis.
Q: How do you fix tomatoes?
A: With tomato paste.
I grew Black Cherry tomatoes...little guys and Krim which are purplish red and green and truly awesome.
“The best”.
Bar none.
Mrs. R2 and I went to Fredericksburg last weekend. Bought some of the best peaches anywhere. Burg’s Roadside stand on 290 also had fresh tomatoes. Right off the farm.
Wow. 100% better than the stuff you get in a grocery store.
Red tomatoes have around 5% of their lycopene as cis-lycopene, while the golden or orange can have 80+%.
The other main form of lycopene is trans-lycopene, which is poorly used by our bodies.
Any gardeners here ever try the red plastic tomato mulch? It’s supposed to increase the yield by 20%.
Sounds about right for the times, gripe about plastic shopping bags and go home and cover your “Maters” with red plastic.
Yum.
Durn your hide! You beat me to it!;-)
It’s a 1 mil thick perforated red plastic made specifically for tomato mulch - my plants usually do well so I haven’t tried it.
So I CAN taste colors. I thought it was the LSD.
Black tomatoes, Coffee Bean-Brown Tomatoes, Bright Yellow tomatoes, Deep Purple onions and cabbages are sold near me. I never by them.
They don’t even look like tomatoes or onions after all that splicing and hybrid experimentin’. THey look like Plums and Lemons.
The exceptions would be “Red” or purple cabbage with certain dishes and different color Bell Peppers.
Otherwise, roses are red, and tomatoes are too!
There goes the raghead market...
Headed to Marble Falls tomorrow for some fireworks and firearms therapy. Happy Independence Day!
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