Tomato fruit consists on the average of 5 to 6% soluble solids. It is a combination of sugar acids and volatile compounds. These constitute a major proportion of the fruit’s dry matter sugar account for about 50%.
Citric acid is the predominant acid in tomatoes, and its concentration can vary with the cultivar, environment, fruit maturity, nutrition, and harvest treatment.
A ‘tomato-like’ flavor, a sensory feature which confers on tomatoes the unique fruit flavor, is highly desirable by consumers and an important factor in the acceptance of tomatoes.
The unique flavor of the tomato reflects, in part, the contribution of the fruit aromatic volatiles. Tomato contains more that 400 volatile compounds, some of which contribute to its aroma.
Tomato flavor
