Folks who are familiar wit the delicious flavour and texture of a freshly picked, vine-ripend tomatoes often feel betrayed by the hard, bland, red orbs sold in most supermarket produce ailes.
Now a tomato flavour revival may be in stores thanks to a group of researschers led by the University of Florida's Harry Klee. The scientists sequenced the genome of 398 wild heirloom, and supermarket tomato varieties. With the help of human taste panelists, they then identified the 28 most pleasurable tomato flavour and odor chemicals, including leafy geranylacetone, floral B-ionone, and ctrusty 6-methyl-5-hepten-2-one.
Most supermarket tomatoes have much lower levels of 13 of these appealing molecules than heirloom varieties hace!