INTERRELATIONSHIP OF SENSORY DESCRIPTORS AND CHEMICAL COMPOSITION AS AFFECTED BY HARVEST MATURITY AND SEASON ON FRESH TOMATO FLAVOR

摘要

Tomatoes (Lycopersicon esculentum), harvested at breaker and red-ripe stages from two different locations and two different seasons, were evaluated for flavor characteristics. Tomato flavor was studied using a trained sensory panel and instrumental and chemical techniques to measure sugars, acids, and aroma volatiles. The tomatoes harvested at the red-ripe stage were rated higher for fruitiness and tomato-like descriptors and lower in pH than those harvested at the breaker stage. The correlations ofsensory descriptors with volatile and non-volatile flavor measurements were different for the two crops. The fall crop (Bradenton, FL) had more significant correlations than the spring crop (Homestead, FL). Tomatoes, assessed to be roore flavorful by thebreeder were ratedI high-er for rsweetss, fruitiness and tomato-like intensities. These er for svvce total sugars content and of the aromatic volaties. Variableslocation, growing conditions and fruit-to-frut sueqest that genetic material is not the solefactor in detarrnirins fresh tomato flavor.