Variety traits

Tomato Taste and Flavor

Solanum lycopersicum L.

The taste and flavor of tomatoes are determined by the balance of sugars and acids, as well as the presence of over 130 volatile organic compounds. Fruit quality is assessed instrumentally via Brix degrees and the sugar-acid ratio, as well as by professional tasting panels.

In the reference 375 varieties crop Tomato, where this is mentioned in the description.

To evaluate taste, refractometric determination of sugar content in Brix degrees (°Bx) and titration to determine total acidity are used. A sugar-to-acid ratio in the range of 8:1 to 12:1 is considered ideal for tomatoes, with a coefficient of approximately 10 being the benchmark, and values above 7 indicating good sensory quality.

The development of the flavor profile is influenced by growing conditions, such as light regime and the electrical conductivity (EC) of the nutrient solution, as increasing it promotes sugar accumulation. Storing fruits at low temperatures inhibits the synthesis and activity of aromatic compounds, while harvesting at the mature-green stage prevents full sugar accumulation and flavor development.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Tomato mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.