Consumer acceptance of sensory quality was significantly correlated (P = 0.05) with overall eating quality of tomatoes (Lycopersicon esculentum Mill.) determined by a trained taste panel. The overall eating quality was partitioned into three flavor components (sweetness, sourness, and aroma) and internal texture. Relationships between the sensory flavor components and concentrations of several chemical compounds were analyzed in tomatoes of eleven varieties within a range of acceptable texture. Sweetness was significantly correlated with total sugar concentration and overall flavor at P = 0.01 and 0.001. High concentrations of two ketone volatiles (6-methyl-5-hepten-2-one and 1-penten-3-one) were significantly correlated with aroma and overall flavor at P = 0.05 to 0.001. This study indicates that positive tomato flavor may be characterized by high sweetness, moderate acidity, and high concentrations of certain ketone volatiles.
Correction for Zhang et al., Chilling-induced tomato flavor loss is associated with altered volatile synthesis and transient changes in DNA methylation
