Background Food flavor is a key factor affecting sensory quality. Predicting and regulating
flavor can result in exceptional flavor characteristics and improve consumer preferences and …

Flavonoids are a signature class of secondary metabolites formed from a relatively simple
collection of scaffolds. They are extensively decorated by chemical reactions including …

Modern tomatoes have narrow genetic diversity limiting their improvement potential. We
present a tomato pan-genome constructed using genome sequences of 725 …

Modern commercial tomato varieties are substantially less flavorful than heirloom varieties.
To understand and ultimately correct this deficiency, we quantified flavor-associated …

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods
and beverages is an ever challenging target for academic and industrial research. Advances …

Providing an adequate quantity and quality of food for the escalating human population
under changing climatic conditions is currently a great challenge. In outdoor cultures …

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 …

Grafting has become an imperative for intensive vegetable production since
chlorofluorocarbon-based soil fumigants were banned from use on grounds of …

Carotenoids serve diverse functions in vastly different organisms that both produce and
consume them. Enhanced carotenoid accumulation is of great importance in the visual and …

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 …