Article
Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum).
Journal of the science of food and agriculture - 1 Oct 2010
Vogel Jonathan T, Tieman Denise M, Sims Charles A, Odabasi Asli Z, Clark David G, Klee Harry J
Abstract excerpt
BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and β-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their...
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