2023 review
The dissection of tomato flavor: biochemistry, genetics, and omics
[Review of ]. FRONTIERS IN PLANT SCIENCE, 14.
author keywords: tomato flavor; aroma; volatiles; omics; machine learning; gene editing
TL;DR:
Progress is discussed in identifying the biosynthetic pathways and chemical modifications of important tomato volatile compounds and the advances in developing highly flavorful tomato varieties and future steps toward developing a “perfect tomato”.
(via Semantic Scholar)
open access via www.frontiersin.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 3, 2023
Flavor and quality are the major drivers of fruit consumption in the US. However, the poor flavor of modern commercial tomato varieties is a major cause of consumer dissatisfaction. Studies in flavor research have informed the role of volatile organic compounds in improving overall liking and sweetness of tomatoes. These studies have utilized and applied the tools of molecular biology, genetics, biochemistry, omics, machine learning, and gene editing to elucidate the compounds and biochemical pathways essential for good tasting fruit. Here, we discuss the progress in identifying the biosynthetic pathways and chemical modifications of important tomato volatile compounds. We also summarize the advances in developing highly flavorful tomato varieties and future steps toward developing a “perfect tomato”.