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“The panelists detected significant differences (P < or = 0.1) for various individual aroma compound/sugar/acid combinations for a range of descriptors.”
tomato puree → has → aroma and flavor descriptors
“The effect of added acids with the various aroma compounds generally increased perception of overall and ripe tomato taste and aroma, tropical aroma, and sour taste, and decreased sweet, fruity, and bitter tastes.”
tomato puree → has → overall and ripe tomato taste and aroma, tropical aroma, and sour taste
“The effect of added acids with the various aroma compounds generally increased perception of overall and ripe tomato taste and aroma, tropical aroma, and sour taste, and decreased sweet, fruity, and bitter tastes.”
tomato puree → has → sweet, fruity, and bitter tastes
“Adding 3% sugars alone increased green and musty aromas and decreased floral aroma as well as sour, citrus, and bitter tastes.”
tomato puree → has → floral aroma
“Adding 3% sugars alone increased green and musty aromas and decreased floral aroma as well as sour, citrus, and bitter tastes.”
tomato puree → has → green and musty aromas