Common kitchen practices detrimental to tomato aroma
Tuesday, December 1, 2015 - 09:30
in Health & Medicine
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.