Mapping tomato flavour preferred by consumers

Using genetic mapping and metabolomics analysis, Vineland and collaborators at Laval University, Quebec, Canada, the University of Florida, USA and McMaster University, Ontario, Canada have identified the gene responsible for producing several important aroma chemicals, including the familiar tomato vine aroma associated with fresh tomatoes.

“Tomatoes like many other plants, carry nitrogen-containing volatiles derived mainly from the amino acids leucine and phenylalanine which were assumed to provide the nitrogen atom for these volatiles,” says David Liscombe, PhD, Vineland’s Research Scientist, Biochemistry and lead researcher for this project. “However, in our research, we found tomatoes produce nitrogenous volatiles in a unique way compared to other species – using cysteine as a source of nitrogen.”

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Vineland team members Christine Kempthorne, PhD Candidate, Biochemistry and Kevin Hooton, Senior Research Technician, Biochemistry
Vineland team members Christine Kempthorne, PhD Candidate, Biochemistry and Kevin Hooton, Senior Research Technician, Biochemistry
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