For the first time we shed light on the molecular marker of the
tomato flavour. The amount of 5-ethyl-2(5H)-furanone that is a
typical volatile compound of tomatoes, derived from the autoxidation
of (Z)-3-hexenal (Buttery & Takeoka, 2004), and whose aroma
is tomato-like (Wang, Xing, Chin, Ho, & Martin, 2001), parallels
with tomato but also fruity attributes detected by the pannelists