Taste: unraveling tomato flavor.
New research integrating genetics, chemistry and psychophysics has led to a model for tomato flavor intensity comprising sugars and acids plus six volatile molecules, providing a blueprint for improving the flavor of what has become an iconic symbol of the declining quality of fresh fruits and vegetables.
Department of Plant Sciences, University of California, Davis, Davis, CA 95616, USA. abbennett@ucdavis.edu
Alan B
AB
Bennett
D005518:Food Preferences; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D018551:Solanum lycopersicum / Q000737:chemistry*; D013649:Taste