Tomato colours determine their flavours

Studies from Japan have revealed that the pigments that determine the colours of tomatoes also affect their flavour. The colour of tomatoes is produced by combinations of different types of pigments, including carotenoids and chlorophylls. These pigments can also affect the accumulation of flavour-related compounds such as sugars, which affect the taste of tomatoes and volatile organic compounds which determine the aroma.

Pigments like carotenoids have no taste but they are precursors for compounds which produce the fruity, floral smell of tomatoes and increase the perception of sweetness. Results of studies by researchers from the University of Tsukuba show that tomato varieties with an abundance of chlorophyll also have a high sugar content, contributing to a sweet taste.

The carotenoid content of fruit is influenced by growing conditions, like temperature and amount of light. Red tomatoes vary in flavour but typically deliver a classic tomato taste with plenty of juiciness. Pink tomatoes are like that of red tomatoes but tend to be sweeter and somewhat milder. Yellow and orange tomatoes vary from sweet (almost candy like) to fruity. Black and Purple tomatoes are complex in flavour, often prized by chefs that have described their taste using words like ‘smoky’ and ‘rich’. Green tomatoes are zingy in flavour, while stiped tomatoes have a sweet, almost fruity taste.

Try growing a rainbow of heirloom tomatoes at home this year and conduct your own taste test to enjoy their differences. You’re sure to find a use for each from school snacks to salads, fresh salsa’s, cooking sauces, juicing and preserving.