Extensive heating during Re-Manufacturing damages tomato quality:
Absence of Fresh Tomato Flavor:
When pulped tomatoes are cooked, they gradually release their "fresh" tomato aroma volatiles into the air. The longer tomatoes are cooked, the more aroma that escapes into the air, leaving less in the sauce for diners to later enjoy. Lengthy heating required to make industrial tomato concentrate for Re-Manufacturing leaves little fresh flavor behind.
Heavy Over-Cooked Taste:
Excessive heating of Re-Manufactured tomato products also forms "over-cooked" flavor compounds (e.g., furfurals, pyrrols, dimethylsulfide, etc.) as the tomato's natural sugars caramelize and transform. These "cooked flavor" compounds can give Re-Manufactured sauces unappealing aroma and/or "burned" taste.
Heat-induced caramelization of tomato sugars in Re-Manufacturing also causes bright red tomato color to turn brownish. When customers expect to see bright red sauce, seeing brownish color instead can create unappetizing first impressions.
During the super-concentration stage, tomato cells are "wrung out" with continued high heat. Tomato cell walls shrivel and crack, irreversibly damaging their ability to "hold" water added in second-stage re-constituting. That's why Re-Manufactured sauces weep water, often causing excess moisture on pasta plates or soggy or gummy pizza crust.