Tomato products produced by tomatoes, such as ketchup, tomato juice, tomato serum and tomato pulp, The fifth ampere was converted into 5 imp, and the contribution to the taste of these tomato products in the end use was greatly improved by this enzyme treatment. It also provides a procedure for processing tomato products, which includes: providing a starting material containing 80% of the dry matter weight of one or more tomato products selected from tomato sauce and tomato juice,A combination of tomato serum, tomato pulp and tomato； and the starting material was treated with distilled agent, in which at least 30% of 5AMP was converted into 5imp. Claim 1: the component of tomato, which is characterized by the weight of dry matter, 30-80% of which is the weight of single dry matter； 2-10% by weight of glutamic acid, 1-20% by weight of citric acid, 0.2-12% by weight of folic acid, 0.3-6% by weight of aspirin, 0.03-1.0% by weight of phosphate, 0.03-1.0% by weight of monophosphate, 0.5-20% by weight of Nestle, 0.5-12% by weight of potassium, 0.001-1.0% by weight of LPG and 10-50% by weight of other components；The weight of five monophosphate nucleic acids in the composition is 30% to 90% (5 IMP)；10-50% by weight pentaurea monophosphate (5ump)；0-40% adenosine 5-phosphate (5 AMP) by weight；Five monophosphate nuclei by weightComposiciones derivadas del tomate que son producidas tratando los productos de tomate, tales como pasta de tomate, jugo de tomate, suero de tomate y pulpa de tomate, con desaminasa para convertir el 5AMP allí contenido en 5IMP. La contribución al sabor de estos productos de tomate en las aplicaciones de uso final es mejorada substancialmente por este tratamiento enzimático. También provee un procedimiento para la preparación de una composición derivada del tomate, dicho procedimiento comprende: proveer un material de partida que contiene por lo menos 80% en peso de materia seca de uno o más productos derivados del tomate seleccionados entre pasta de
