| Title: | "The dissection of tomato flavor: biochemistry, genetics, and omics" |
| Author(s): | Kaur G; Abugu M; Tieman D; |
| Address: | "Horticultural Sciences Department, University of Florida, Gainesville, FL, United States. Department of Horticulture Science, North Carolina State University, Raleigh, NC, United States" |
| DOI: | 10.3389/fpls.2023.1144113 |
| ISSN/ISBN: | 1664-462X (Print) 1664-462X (Electronic) 1664-462X (Linking) |
| Abstract: | "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'" |
| Keywords: | aroma gene editing machine learning omics tomato flavor volatiles; |
| Notes: | "PubMed-not-MEDLINEKaur, Gurleen Abugu, Modesta Tieman, Denise eng Review Switzerland 2023/06/22 Front Plant Sci. 2023 Jun 6; 14:1144113. doi: 10.3389/fpls.2023.1144113. eCollection 2023" |
