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How to make tomatoes taste awesome again — Speaking of Chemistry

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 Cooking   |   Fine Arts   |   Chemistry   |   Science
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Supermarket tomatoes account for nearly 10% of produce sales in the U.S., but they taste terrible. What can be done to make them great again? Read more at http://cen.acs.org/articles/95/i5/flavor-facelift-supermarket-tomatoes.html?utm_source=YouTube&utm_medium=Social&utm_campaign=CEN&utm_content=Tomato
↓↓More info and references below↓↓

A huge thanks to the tomato researchers Harry Klee and Jim Giovannoni who helped us with this episode’s science. You can learn more about their work in the description below, too. Thanks for watching and don’t forget to subscribe and share.

If this episode leaves you wanting more chemistry goodness, check out the featured resources below.

A flavor face-lift for supermarket tomatoes | C&EN
http://cen.acs.org/articles/95/i5/flavor-facelift-supermarket-tomatoes.html

Chilling tomatoes blocks production of flavor-making enzymes | C&EN
http://cen.acs.org/articles/94/i42/Chilling-tomatoes-blocks-production-flavor.html

Why Supermarket Tomatoes Taste Bland | C&EN
http://cen.acs.org/articles/90/web/2012/06/Supermarket-Tomatoes-Taste-Bland.html

Speaking of Chemistry is a production of Chemical & Engineering News (C&EN), the weekly news magazine of the American Chemical Society.

Contact us at speakingofchem@acs.org!

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