The dissection of tomato flavor: biochemistry, genetics, and omics

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 sweetn...

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Bibliographic Details
Published in:Frontiers in plant science 2023-06, Vol.14, p.1144113-1144113
Main Authors: Kaur, Gurleen, Abugu, Modesta, Tieman, Denise
Format: Article
Language:English
Subjects:
aroma
gene editing
machine learning
omics
Plant Science
tomato flavor
volatiles
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Summary: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".
ISSN:1664-462X
1664-462X
DOI:10.3389/fpls.2023.1144113