CHEMICAL AND SENSORY QUALITIES OF FRESH MARKET TOMATOES

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Abstract
Chemical and sensory attributes of table‐ripe tomatoes harvested at different stages of maturity were evaluated. Intensities of nine sensory attributes were similar in table‐ripe tomatoes harvested at the “mature‐green” and “breaker” stages. Intensities of “sweetness,”“saltiness” and “fruity‐floral” flavor were higher in tomatoes harvested at the “table‐ripe” stage than at earlier stages of maturity. Desirability of tomatoes was closely associated with the fruity‐floral attribute. Variations of sensory attributes were due to volatile and nonvolatile components. The amount of the variation explained by the components generally increased when the areas of the volatile peaks were converted to logarithms for the stepwise regression analysis.