Fruit vegetable
Tomato
Solanum lycopersicum
A green, herbaceous profile led by fresh-cut-leaf notes, underpinned by a sweet, fruity base with delicate, almost violet-like floral nuances.
Aroma compounds
The volatile molecules behind its aroma. Each one adds a distinct note.
- (Z)-3-hexenal intensely green, fresh-cut leaf and grass; the signature note of fresh tomato
- beta-Ionone floral and sweet, violet-like with a woody undertone; very potent even in trace amounts
- Hexanal green and grassy, with a fruity green-apple edge
- 2-isobutylthiazole earthy and vegetal, like tomato vine and leaf; a highly characteristic trait
- 6-methyl-5-hepten-2-one fruity and citrusy, sweet and slightly floral (derived from lycopene)
In the kitchen
The backbone of sauces, sofrito and stews, and a raw star in salads, gazpacho and bruschetta. Roasting, confit or drying concentrates its sweetness and umami character; as paste or concentrate it works as a base seasoning.
Season Summer (peak season); available year-round from greenhouse cultivation.
Pairs with
- Basil
- Garlic
- Olive oil
- Mozzarella
- Onion
- Oregano