Color and flavor -- pigments play a role in creating tasty tomatoes

(University of Tsukuba) Researchers from University of Tsukuba and University of Florida have found that pigments controlling the color of tomatoes also play a role in determining their flavor. By analyzing the pigment profiles of 157 different tomato varieties, the team showed that fruit with high chlorophyll levels had a higher sugar content, and that the carotenoid, prolycopene, is associated with an abundance of aroma compounds. Understanding how growing conditions influence pigment profiles could improve the flavor of tomatoes.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news