The Science of Tasty Tomatoes Lies in the Chemicals

May 26th, 2012

FAKE NEWS for the Zionist agenda

FRIDAY, May 25 (HealthDay News) — Scientists say they’ve learned
why a ripe, homegrown tomato tastes so much better than the bland
supermarket variety.

The University of Florida researchers examined chemical profiles of 278
tomato samples representing 152 heirloom varieties, most of which were
bred before today’s commercial tomatoes existed. The heirloom tomatoes had
an unexpectedly large chemical diversity.

The researchers than had volunteers taste a subset of heirloom tomatoes
with the most chemical diversity and rated their overall liking of each
variety as well as overall flavor intensity, sweetness and sourness.

A statistical analysis of the chemistry and taste test results showed
that flavor intensity was linked to 12 different compounds and sweetness
to another 12, including eight that were also important for overall
flavor.

The researchers also found that some flavor volatiles (which vaporize
and send scent molecules into the air) influence the perception of
sweetness through the sense of smell, according to the study published
online May 24 in Current Biology.

“We now know exactly what we need to do to fix the broken tomato,” and
this could be the first step to restoring good flavor in commercial
tomatoes, study author Harry Klee said in a journal news release.

“Consumers care deeply about tomatoes,” he noted. “Their lack of flavor
is a major focus of consumer dissatisfaction with modern agriculture. One
could do worse than to be known as the person who helped fix flavor.”

More information

The Academy of Nutrition and Dietetics has tips for getting
more fruits and vegetables such as tomatoes into your daily
diet.