Article
A chemical genetic roadmap to improved tomato flavor.
Science (New York, N.Y.) - 27 Jan 2017
Tieman Denise, Zhu Guangtao, Resende Marcio F R, Lin Tao, Nguyen Cuong, Bies Dawn, Rambla Jose Luis, Beltran Kristty Stephanie Ortiz, Taylor Mark, Zhang Bo, Ikeda Hiroki, Liu Zhongyuan, Fisher Josef, Zemach Itay, Monforte Antonio, Zamir Dani, Granell Antonio, Kirst Matias, Huang Sanwen, Klee Harry
Abstract excerpt
Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that...
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