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Science

Title:		A chemical genetic roadmap to improved tomato flavor
Author(s):		Tieman D; Zhu G; Resende MF; Lin T; Nguyen C; Bies D; Rambla JL; Beltran KS; Taylor M; Zhang B; Ikeda H; Liu Z; Fisher J; Zemach I; Monforte A; Zamir D; Granell A; Kirst M; Huang S; Klee H;
Address:		"Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No. 7, Pengfei Road, Dapeng District, Shenzhen 518124, China. Horticultural Sciences, Plant Innovation Center, University of Florida, Post Office Box 110690, Gainesville, FL 32611, USA. Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops of the Ministry of Agriculture, Sino-Dutch Joint Laboratory of Horticultural Genomics, Beijing 100081, China. RAPiD Genomics, 747 SW 2nd Avenue, Gainesville, FL 32601, USA. Instituto de Biologia Molecular y Celular de Plantas (Consejo Superior de Investigaciones Cientificas-Universitat Politecnica de Valencia), Valencia, Spain. Faculty of Agriculture, Hebrew University of Jerusalem, Rehovot, Israel. School of Forest Resources and Conservation, Genetics Institute, University of Florida, Gainesville, FL 32611, USA. Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, No. 7, Pengfei Road, Dapeng District, Shenzhen 518124, China. huangsanwen@caas.cn hjklee@ufl.edu"
Journal Title:		Science
Year:		2017
Volume:		355
Issue:		6323
Page Number:		391 - 394
DOI:		10.1126/science.aal1556
ISSN/ISBN:		1095-9203 (Electronic) 0036-8075 (Linking)
Abstract:		"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 modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding"
Keywords:		"Alleles Carbohydrates/genetics Chromosomes, Plant/genetics DNA Shuffling Genetic Loci Genome-Wide Association Study Ketones/chemistry Solanum lycopersicum/*chemistry/*genetics *Plant Breeding *Taste Volatile Organic Compounds/chemistry;"
Notes:		"MedlineTieman, Denise Zhu, Guangtao Resende, Marcio F R Jr 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 eng Research Support, Non-U.S. Gov't 2017/01/28 Science. 2017 Jan 27; 355(6323):391-394. doi: 10.1126/science.aal1556"