What chemicals in a tomato cause an 'off-flavor' when NaOH and HCl are add?

Subject: What chemicals in a tomato cause an 'off-flavor' when NaOH and HCl are add?

Date: Thu May 18 09:42:09 2000
Posted by Rachel
Grade level: grad (science) School: No school entered.
City: No city entered. State/Province: No state entered. Country: No country entered.
Area of science: Biochemistry
ID: 958657329.Bc

Message:


I have been trying to determine what chemical reaction causes a tomato 
that is raised to a pH around 11-12 with NaOH and then lowered back to a 
pH of 4 with HCl to have a "burnt" smell and taste. What chemicals in a 
tomato could cause two chemicals that alone create salt water taste so 
bad? Does heat have a factor?

Re: What chemicals in a tomato cause an 'off-flavor' when NaOH and HCl are add?

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