Abstract
New varieties of tomatoes have been developed in Japan. High-sugar-content tomatoes present a target for improving the palatability of tomatoes. We evaluated the sensory attributes in relation to preference and acceptance of four kinds of tomatoes, two high-sugar-content tomatoes and two types of regular tomatoes. High-sugar-content tomatoes are visually attractive, have a strong flavor and are palatable in small quantities. However, if they are eaten in large quantities in daily meals they lose their appeal. When they are eaten in a salad, the palatability score is high but not always superior to that of regular tomatoes.
