Scientists are endeavoring to restore flavor to commercially popular tomatoes that, in the past century, prioritized durability and appearance over taste. The industrialization of the food supply chain has led to the development of sturdier and visually appealing tomato varieties, often overshadowing flavor considerations. Current research is focused on reclaiming the taste of many heritage tomato varieties, emphasizing sugars, acids, and aromatic volatile compounds, while still maintaining commercially viable and visually attractive tomato characteristics.
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