Why some tomatoes taste better.

• Autores: Ferris Jabr
• Localización: Scientific American, ISSN 0036-8733, Vol. 307, Nº. 2, 2012, págs. 20-20
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The article discusses the results of a study published in the June 2012 issue of periodical "Current Biology" by biologist Harry Klee and colleagues about how fragrant compounds contribute to flavor in tomatoes. Topics include distinctions between ordinary supermarket tomatoes and heirloom varieties, how the volatile compound geranial enhances tomato flavor, and the results of a taste-test experiment.