Genotypic Variation for Flavor and Composition in Fresh Market Tomatoes1

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Abstract
Sugars, acids and their interactions were important to sourness, sweetness, and overall flavor intensity in tomato (Lycopersicon esculentum Mill.). Fructose and citric acid were more important to sweetness and sourness than glucose and malic acid, respectively. The pH was a better objective measure of sourness than titratable acidity. An interaction between glucose and citric acid on sweetness was observed. Quantitative differences in 11 volatile compounds were found among the cultivars. Several of these volatiles were significantly related to variation in the flavor characteristics studied. Three compounds (peaks (20–21), 51, and 75) appeared to be more important to the “tomato-like” character.

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