date:May 30, 2012
te test results revealed that flavour intensity could be traced to 12 different compounds, whilst sweetness were linked to another 12 including 8 that were also important for overall flavour.
The analysis also showed that some of the volatiles most abundantly present in tomatoes offer little in terms of enjoyment in comparison to other more rare compounds.
Taken together, the results provide new insights into flavour and liking and illustrate the flaws ina traditional approach based on odour