[~Duane~]

That's a tough question rnewste.
The tomatoes I didn't grow for size were extremely tasty but that could be due to variety selection, pruning and other factors rather than use of the myco product? The particular variety I had used for size is not very well known for it's flavor, but it wasn't chosen for that. Even though the myco product makes no claims to increase of flavor, I do believe that an increase in flavor is likely possible with it's use. Mycorrhizal fungi attaches itself to plant roots helping it absorb nutrients, resulting in a healthier plant. It makes sense to me that a healthier plant would produce healthier fruit, which are more likely to be flavorful. A healthier plant is a key here, if all nutrients needed by the plant are present in the soil and available, the more nutrients are also in the fruit of that plant and available to the consumer.

I have grown tomatoes for the culinary market, at one time over 600 heirloom tomato plants. Pruning was a key factor in flavor then. Focusing simple sugars to limited fruiting sites.