HEAT-TREATED TOMATO, TOMATO-BASED FOOD OR BEVERAGE PRODUCT, AND PRODUCTION METHODS THEREOF

摘要

The present invention addresses the problem of providing, without using a complicated production process, a heat-treated tomato with enhanced or maintained freshness but well-cooked feel of a tomato dish that has just been cooked, and a tomato-based food or beverage product containing the heat-treated tomato. According to the present invention, provided are a heat-treated tomato characterized by containing specific amounts and proportions of 3-hexenol and 2-isobutyl thiazole, or 3-hexenol, 2-isobutyl thiazole, and 6-methyl-5-hepten-2-one, which are aroma components, and a tomato-based food or beverage product containing 20%-100% by mass of the heat-treated tomato.