✍ Scribed by Petró-Turza, M. ;Teleky-Vámossy, Gy.
No coin nor oath required. For personal study only.
M. PETR~-TURZA and GY. TELEKY-V~MOSSY
The authors wished to clarify the role played by amino acids and minerals in the formation of the taste of tomatoes by means of sensory evaluation of model solutions. In preparing the model solutions the results of the thorough analysis of two tomato cultivars (K-549 and Mokk?) were taken into account. It was established that the effect of free amino acids on the pH and the buffer capacity of the system cannot be neglected, in addition in the presence of minerals they affect taste advantageously, contributing to the development of tomato character. The effect of pyrrolidonecarboxylic acid (PCA) on the taste was also investigated. The sensory threshold value of PCA in aqueous solution was found to be 500 ppm. The quality of taste was found sour, tart and occasionally bitter. On adding PCA to tomato puree the appearance of off-flavour was not observed, indeed it was found that in certain concentrations it affected the taste of lower quality purees advantageously.
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