Aroma, Flavor, Texture: Tomato Tastings
By Tomato Queen
Not surprisingly, food scientists are starting to give tomato varieties–and especially unique heirlooms–a second glance. Or should I say, smell and taste.
According to The Sacramento Bee, food scientist Anne Noble, creator of the copyrighted Wine Aroma Wheel, first led 100 people in a wine-style “sensory analysis” of heirloom tomatoes in July of last year (reviewed in the New York Times).
A sequel held in August sold out two weeks in advance. Noble in particular explores varieties of heirlooms grown in Yolo County in Napa Valley
She continues to run popular tastings, but has no corner on the market. Popular in California since 1992, the Carmel TomatoFest (slated this year for Sept. 16) expects to draw over 2400 people, who come from afar to sample over 350 varieties of tomatoes, making it one of the area’s largest agritourism events.
That said, why not hold your own? Many local farmer’s markets now have heirloom farmers who sell and specialize in over 20 varieties (at least) to choose from. There’s no reason that you and a gang of rabid tomato lovers shouldn’t partake and compare varieties side-by-side and take and compare notes.
Just remember that the tomato, like most vegetables and fruits, changes its chemistry soon after cutting; so eat quickly. (Never really a problem in my kitchen.)
