Image (IMAGE) University of Tsukuba Caption Researchers from University of Tsukuba and University of Florida have found that pigments controlling the color of tomatoes also play a role in determining their flavor. By analyzing the pigment profiles of 157 different tomato varieties, the team showed that fruit with high chlorophyll levels had a higher sugar content, and that the carotenoid, prolycopene, is associated with an abundance of aroma compounds. Understanding how growing conditions influence pigment profiles could improve the flavor of tomatoes. Credit University of Tsukuba Usage Restrictions Unauthorized use is prohibited License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.