Taste: Unraveling tomato flavor

Current Biology

Volumn 22, Issue 11, 2012, Pages

  Bennett, Alan B ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LYCOPERSICON ESCULENTUM;

EID: 84861907538     PISSN: 09609822     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cub.2012.04.017     Document Type: Short Survey

References (6)

1. D. Grierson, and A.A. Kader Fruit ripening and quality J.G. Atherton, J. Rudich, The Tomato Crop 1986 Chapman and Hall London 241 280
2. M.A. Stevens, A.A. Kader, and M. Albright Potential for increasing tomato flavor via increased sugar and acid content J. Am. Soc. Hortic. Sci. 104 1979 40 42
3. R.G. Buttery, R. Teranishi, and L.C. Ling Fresh tomato aroma volatiles: A quantitative study J. Agric. Food Chem. 35 1987 540 544
4. E. Lewinsohn, F. Schalechet, J. Wilkinson, K. Matsui, Y. Tadmor, K.-H. Nam, O. Amar, E. Lastochkin, O. Larkov, and U. Ravid Enhanced levels of the aroma and flavor compound S-linalool by metabolic engineering of the terpenoid pathway in tomato fruits Plant Physiol. 127 2001 1256 1265
5. D.M. Beckles Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit Postharvest Biol. Technol. 63 2012 129 140
6. D. Tieman, P. Bliss, L.M. McIntyre, A. Blandon-Ubeda, D. Bies, A.Z. Odabasi, G.R. Rodríguez, and E. van der Knaap The chemical interactions underlying tomato flavor preferences Curr. Biol. 22 2012 1035 1039