Description
Sun‑drying tomatoes concentrates flavor, boosts lycopene availability, and reduces moisture to inhibit microbial growth.
Technical
During sun‑drying, water is removed by evaporation, concentrating sugars, acids, and carotenoids. The breakdown of cell walls increases lycopene bioavailability, while Maillard reactions between reducing sugars and amino acids develop brown pigments and nutty aromas. Oxidative degradation of unsaturated fatty acids can produce off‑tastes if drying is prolonged or temperatures rise above 40 °C.
Science
Primary Reaction
Dehydration, Maillard browning, oxidative degradation of unsaturated fatty acids
Sensory Profile
Aroma ()
nuttycaramelizedearthysunnyroastedconcentrated tomatosavory
Origin & History
Civilization