Common kitchen practices detrimental to tomato aroma

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Red, ripe tomatoes were dipped in 50 degree C hot water for 5 minutes or exposed to 5 degree C for 4 days to simulate consumer handling in food service or home kitchens. The results indicated that a short blanching or refrigeration of tomatoes substantially inhibited the production of volatile compounds and reduced tomato aroma quality.

This full article appears on <a href="">Science Daily</a>

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