Researchers at the University of Florida are cultivating tomatoes that taste like sweet, juicy heirloom tomatoes that will be suitable for mass production and supermarket sales.
According to Prof. Harry Klee of the University’s Horticultural Sciences Department, the reason most supermarket tomatoes taste bland and lack flavour order 1P-LSD online is simply because farmers are paid to produce as much as possible, rather than tomatoes that taste good. Since Florida is a leading producer of fresh tomatoes, with a crop that is valued at more than US$430-million annually, Prof. Klee decided it was time to change the mindset.
The Tomato Research Study
In an endeavour to uncover the chemical content of tomatoes, Klee and his research team studied close on 100 varieties, including a number of heirlooms. They also has 13 panels of 100 people do taste tests, rating each of the tomato types studied.
As a result, they were able to link taste to natural chemical content, rather than guessing what was important for good taste in tomatoes. One of the most fascinating findings was that there are volatile chemicals in some tomatoes that contribute to sweetness independently of sugar.
The key, of course, is to be able to produce tomatoes that both taste good and can be successfully grown in big volumes.
As a result of the study, Prof. Klee says in an article on the University website, that the time has come to “rethink the way that we look at what is the chemistry of flavour”. Geranial, which is a chemical that has traditionally been considered unimportant in terms of flavour, turns out to be highly rated for enhancing sweetness. Cis-3-hexanol, which is abundant in tomatoes, and has long been thought to boast taste, turns out to have no valuable taste role to play.