Taste: unraveling tomato flavor
- PMID: 22677284
- DOI: 10.1016/j.cub.2012.04.017
Taste: unraveling tomato flavor
Abstract
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.
Copyright © 2012 Elsevier Ltd. All rights reserved.
Comment on
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The chemical interactions underlying tomato flavor preferences.Curr Biol. 2012 Jun 5;22(11):1035-9. doi: 10.1016/j.cub.2012.04.016. Epub 2012 May 24. Curr Biol. 2012. PMID: 22633806
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