Podcast: Bringing back tomato flavor genes, linking pollution and dementia, and when giant otters roamed Earth

Science ◽  
2017 ◽  
Author(s):  
Sarah Crespi
Keyword(s):  
Tomato Flavor

Exploring wild alleles from Solanum pimpinellifolium with the potential to improve tomato flavor compounds

Plant Science ◽  
2020 ◽  
Vol 298 ◽  
pp. 110567 ◽  
Author(s):  
Nergiz Gürbüz Çolak ◽  
Neslihan Tek Eken ◽  
Mehmet Ülger ◽  
Anne Frary ◽  
Sami Doğanlar
Keyword(s):  
Flavor Compounds ◽  
Solanum Pimpinellifolium ◽  
Tomato Flavor

TOMATO FLAVOR CHANGES AT CHILLING AND NON-CHILLING TEMPERATURES AS INFLUENCED BY CONTROLLED ATMOSPHERES

2015 ◽  
pp. 703-709 ◽  
Author(s):  
A.I. Deltsidis ◽  
E.D. Pliakoni ◽  
E.A. Baldwin ◽  
J. Bai ◽  
A. Plotto ◽  
...  
Keyword(s):  
Controlled Atmospheres ◽  
Chilling Temperatures ◽  
Tomato Flavor

Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway

2007 ◽  
Vol 25 (8) ◽  
pp. 899-901 ◽  
Author(s):  
Rachel Davidovich-Rikanati ◽  
Yaron Sitrit ◽  
Yaakov Tadmor ◽  
Yoko Iijima ◽  
Natalya Bilenko ◽  
...  
Keyword(s):  
Tomato Flavor ◽  
Terpenoid Pathway

scholarly journals Meta-analysis of genome-wide association studies provides insights into genetic control of tomato flavor

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Jiantao Zhao ◽  
Christopher Sauvage ◽  
Jinghua Zhao ◽  
Frédérique Bitton ◽  
Guillaume Bauchet ◽  
...  
Keyword(s):  
Genetic Control ◽  
Association Studies ◽  
Meta Analysis ◽  
Genome Wide Association ◽  
Genome Wide Association Studies ◽  
Genome Wide ◽  
Tomato Flavor

scholarly journals Sensory and Chemical Analyses of Tomato Flavor

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 599b-599 ◽  
Author(s):  
Dangyang Ke ◽  
Michael Boersig
Keyword(s):  
Sensory Quality ◽  
Chemical Compounds ◽  
Consumer Acceptance ◽  
Eating Quality ◽  
Flavor Components ◽  
Total Sugar Concentration ◽  
Tomato Flavor ◽  
High Concentrations ◽  
Internal Texture

Consumer acceptance of sensory quality was significantly correlated (P = 0.05) with overall eating quality of tomatoes (Lycopersicon esculentum Mill.) determined by a trained taste panel. The overall eating quality was partitioned into three flavor components (sweetness, sourness, and aroma) and internal texture. Relationships between the sensory flavor components and concentrations of several chemical compounds were analyzed in tomatoes of eleven varieties within a range of acceptable texture. Sweetness was significantly correlated with total sugar concentration and overall flavor at P = 0.01 and 0.001. High concentrations of two ketone volatiles (6-methyl-5-hepten-2-one and 1-penten-3-one) were significantly correlated with aroma and overall flavor at P = 0.05 to 0.001. This study indicates that positive tomato flavor may be characterized by high sweetness, moderate acidity, and high concentrations of certain ketone volatiles.

Effect of nitrogen and potassium fertilization on tomato flavor

1985 ◽  
Vol 33 (3) ◽  
pp. 355-358 ◽  
Author(s):  
Deborah H. Wright ◽  
Natholyn D. Harris
Keyword(s):  
Potassium Fertilization ◽  
Tomato Flavor
Sign in / Sign up

Export Citation Format

Share Document