date:May 30, 2012
ociated sugars, acids, and aroma volatiles to evaluate the chemistry of tomato fruits creating a predictive and testable model of liking.
This non-traditional approach provides novel insights into flavour chemistry, the interactions between taste and retronasal olfaction, and a paradigm for enhancing liking of natural products,they wrote.
The samples had a very wide chemical diversity, revealed the researchers who noted that variation in the aromatic volatiles between the different varieties