"The major sugars are glucose and fructose in roughly equal amounts, while citrate and malate are the major organic acids, with citrate predominating. However, over 400 volitile compounds were identified, of which 16 or so have odor thresholds that would indicate that they contribute to flavor (Buttery, 1993; Buttery and Ling, 1993). Of these there is no clear odor impact component. Buttery (1993) suggested that a combination of cis-3-hexenal, hexanal, 1-peten-3-one, 3-methylbutanal, trans-2-hexenal, 6-methyl-5-hepten-2-one, methyl salicylate, 2-isobutylthiazole and B-ionone have the highest odor units and 2-isobutylthiazole is unique to tomato."
Ooooo, scientists turn me on, hehhehheh.
I think barkeater is onto something! Forget the tomatoes, breed better consumers!!
=gregg=