Scientists Put The Taste Back In Modern Tomatoes

Posted: Jan 27 2017, 5:53pm CST | by , in News | Latest Science News

 

Scientists Put the Taste Back in Modern Tomatoes
Numerous genes responsible for the flavor of tomatoes have been lost, as food producers selected the fruit for other qualities, such as size and firmness. Now, Denise Tieman et al. reveal the lost genes associated with the original flavor. Credit: Harry Klee, University of Florida
  • Food Scientists discover key to restoring great tomato flavor
 

It seems that the food scientists have put the taste back into supermarket tomatoes which were said to lack any proper flavor.

The tomatoes that are found in the supermarket aisles are clearly lacking in the gustatory department. They just don’t have that “umami” taste that makes them such a delicacy as far as being ingredients in dishes such as spaghetti and meatballs and baked beans in tomato sauce is concerned.

Such is not the case anymore.  Scientists have managed to restore the true taste of tomatoes. The study regarding this, which was published in the journal Science, had the horticulturists put some flavor back into tomatoes so that they became a scrumptious addition to the daily cuisine of many a culture. 

One of the food scientists said that what they had done was just fix what had been wrong in supermarket tomatoes since the past 50 years. Now the new restored tomatoes will taste just as good as the tomatoes that were extant a century ago.

The first hurdle in front of the food scientists was finding out which exact chemical from hundreds found in tomatoes gave the particular flavor which was the desire of avid diners everywhere.  

The problem with modern tomatoes was the lack of sufficient sugars and potent chemical agents that were necessary for the best flavor. These components had been lost during the past half a century due to the carelessness of farmers.

The tomatoes were thus analyzed at the genetic level by the horticulturists of today. Many alleles were found to have been deleted along the way due to ignorance and a general policy of agricultural drift.

After a lot of genomic mapping, the missing factors in the modern tomatoes were pinpointed with accuracy. The USA is only second to China in the field of tomato production.

The food scientists are busy breeding the new variety of tomatoes and they will take three to four years to be ready for the supermarket shelves. 

This story may contain affiliate links.

Comments

The Author

<a href="/latest_stories/all/all/20" rel="author">Sumayah Aamir</a>
Sumayah Aamir (Google+) has deep experience in analyzing the latest trends.

 

 

Advertisement

comments powered by Disqus