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Article

Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties.

Journal of agricultural and food chemistry - 23 Mar 2011

Cebolla-Cornejo Jaime, Roselló Salvador, Valcárcel Mercedes, Serrano Elena, Beltrán Joaquim, Nuez Fernando

Abstract excerpt

Taste and aroma related compounds have been analyzed in a collection of four traditional varieties and two tomato hybrids, representing a wide variability in fruit shape and color, grown in different environments: screenhouse and open field. Protected cultivation tended to show lower sugar concentration (fructose and glucose) but similar acid contents (citric, malic, and glutamic acids). The decreased levels of...

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PMID: 21344884
DOI: 10.1021/jf1045427

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

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