Comparing Roma and Garden Gem tomatoes
A study published in the Journal of Food Science characterizes the flavor of a premium Florida tomato variety (Garden Gem) versus a typical grocery-store plum tomato variety (Roma) that has significant potential for producing a high quality processed juice product.
A study published in the Journal of Food Science characterizes the flavor of a premium Florida tomato variety (Garden Gem) versus a typical grocery-store plum tomato variety (Roma) that has significant potential for producing a high quality processed juice product. The researchers thermally processed both types of tomatoes into tomato juices without any additives.
The two pilot products and a popular commercially available tomato juice (low sodium with sugar and flavor added) were compared using sensory evaluation and instrumental analysis. The flavor compounds in these products were identified using dynamic headspace purge and trap-gas chromatography-mass spectrometry (PT-GC-MS) by MS library match and retention index and were semi-quantitated using internal standards. Color, uniformity, overall liking, tomato flavor, sweetness, and texture were rated using a hedonic scale.
Among the three products, the researchers found that the Garden Gem juice was rated significantly higher for overall liking, tomato flavor, and sweetness by the 119 consumer panelists in both seasons. Garden Gem juice was found to contain higher levels of three sweet/fruity related aroma compounds: 6-methyl-5-hepten-2-one, linalool, and β-ionone. The commercial tomato juice contained a high level of the Maillard reaction-related notes furfural, dimethyl sulfide, and the least amount of green-related notes (hexanal, E-2-hexenal and Z-2-heptenal). The flavor profile of the Roma tomato juice was similar to Garden Gem juice except it contained substantially lower amounts of hexanal and 2-isobutylthiazole. The compound β-ionone (fruity note) was not detected in either the commercial or Roma juice.
The researchers concluded that the study “demonstrates that high flavor quality tomatoes can be used to create better tasting processed tomato products.” In addition, it “demonstrates how sensory preference can confer a potential market advantage over existing commercial products.”