Definition of nonvolatile markers for flavor of tomato (Lycopersicon esculentum Mill.) as tools in selection and breeding

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 2, 1999, Pages 659-664

  Bucheli, Peter ^c   Voirol, Elisabeth ^a   De La Torre, Rosa ^a   López, Joaquin ^a   Rytz, André ^a   Tanksley, Steven D ^b   Pétiard, Vincent ^c  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Department of Obstetrics Gynecology   (United States)

^c Cornell University ^*

Author keywords

Flavor; Glutamic acid; L. pimpinellifolium; Organic acids; Sugars; Tomato

Indexed keywords

BIOLOGICAL MARKER; GLUCOSE; GLUTAMIC ACID; SUGAR ACID;

AGRICULTURE; ARTICLE; BEVERAGE; BREEDING; CHEMISTRY; FLAVOR; GENETICS; NONHUMAN; PHYSICAL CHEMISTRY; PHYTOCHEMISTRY; TASTE; TOMATO;

LYCOPERSICON ESCULENTUM; LYCOPERSICON PIMPINELLIFOLIUM;

EID: 0032967595     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980875l     Document Type: Article

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