Related Experiment Video
Updated: Feb 8, 2026

An Efficient Clearing Protocol for the Study of Seed Development in Tomato Solanum lycopersicum L.
Published on: September 7, 2022
Development and characterization of a high quality plum tomato essence
Yaozhou Zhu1, Harry J Klee2, Paul J Sarnoski1
1Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA.
Abstract:
A tomato essence was developed for potential flavor enhancement of juices and other tomato products. The changes in the flavor profile that occur during tomato processing in plum tomatoes were characterized and compared using purge and trap gas chromatography-mass spectrometry (PT-GC-MS). The pilot tomato juices mostly suffered losses in green and fruity note-related compounds. Of the four essence fractions produced, Fractions 1 and 2 were most complementary to the undesirable flavor changes encountered during thermal processing. Fraction 1 was characterized as a "green tomato note", with substantially higher amounts of 2-isobutylthiazole, α-citral, hexanal, 3-hexen-1-ol, and 6-methyl-5-hepten-2-one; Fraction 2 was described as a "fruity tomato note" with relatively percentage change of compounds; and Fractions 3 and 4 were described as "cooked tomato note" and "faint tomato note", respectively. These results demonstrate the feasibility of adding tomato essence to impart desirable flavor attributes to processed tomato products.
Related Concept Videos
Quality Control
Quality control helps track data, visualize trends, and identify variations, making it easier to detect deviations that may affect the accuracy of an analysis. One way to do this is by generating a quality control chart, which...
Quality Assurance
Quality of Water
Pulse amplitude and quality
A weak or absent pulse may indicate reduced cardiac output or poor left ventricular contraction, which can be signs of cardiovascular dysfunction or...
Testing Water Quality
Sustainable Development

