Aroma

The aroma of a tomato is a combination of volatile chemical compounds responsible for its characteristic scent and a significant portion of its perceived flavor. The aroma is influenced by over several hundred different compounds, though only a small fraction of them has the greatest impact on our senses. Its intensity is determined primarily by the variety, the fruit’s ripeness, the amount of light, and growing conditions. It is precisely this aroma that makes heirloom tomato varieties often considered much tastier than many commercial varieties.