Although they are staple foods in cuisines globally, many commercial fruit varieties have
become progressively less flavorful over time. Due to the cost and difficulty associated with …

Although human perception of food flavors involves integration of multiple sensory inputs,
the most salient sensations are taste and olfaction [1]. Ortho-and retronasal olfaction are …

Although flavor is an essential element for consumer acceptance of food, breeding programs
have focused primarily on yield, leading to significant declines in flavor for many vegetables …

Plants produce a range of volatile organic compounds (VOCs), some of which are perceived
by the human olfactory system, contributing to a myriad flavors. Despite the importance of …

Flavor is among the most important traits valued by consumers of fresh fruits. Human
perception of flavor occurs primarily through two main sensory inputs, taste and aroma …

Highlights•AI can aid the improvement of flavor and nutrition in horticultural
crops.•Development of new AI/statistical methods target inference and prediction …

Breeding crops for improved flavor is challenging due to the high cost of sensory evaluation
and the difficulty of connecting sensory experience to chemical composition. The main goal …

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy
texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally …

Breeding for a subjective goal such as flavor is challenging, as many blueberry cultivars are
grown worldwide, and identifying breeding targets relating to blueberry flavor biochemistry …

Intensively bred fruit crops, including tomatoes and strawberries, are widely viewed as
lacking flavour. The lack of breeder focus on the consumer is largely due to the genetic …