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Researchers identify chemical compounds that give tomatoes distinctive taste
A team of American researchers claimed to have identified the chemical compounds that give a great tomato its distinctive sweet, earthy taste. They have also pin pointed the genes that code for these chemicals and where these genes can be found in the tomato genome.
University of Florida researchers said their study could help breeders create tomatoes that would be hardy enough to survive the long and demanding journey from fields to kitchens without sacrificing flavor and taste.
Ann Powell, a recently retired tomato researcher from University of California, Davis, expressed hope that the new research would help produce “great” tomatoes.
Commenting on the findings of the new research, Powell said, “Now that all of us in the community know the genes that are relevant for emphasizing flavor, there is no reason we shouldn’t be able to make great tomatoes.”
Thus, scientists created modern commercial tomatoes that were consistently bred for other traits than taste and flavor, including disease resistance, shelf life and firmness.
The researchers reported their findings in the Thursday (Jan. 26th) edition of the journal Science.