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

Tomato flavor has changed over the course of long-term domestication and intensive
breeding. To understand the genetic control of flavor, we report the meta-analysis of genome …

In many instances, the intensive breeding of crops over the past half century with a focus on
yield has indirectly led to reductions in flavor and nutrient content. Largely, this deterioration …

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 …

It is generally accepted that the flavor quality of many fruits has significantly declined over
recent decades. While some of this decline can be linked to selection for certain traits, such …

Plant metabolites are important to world food security due to their roles in crop yield and
nutritional quality. Here we report the metabolic profile of 300 tomato accessions (Solanum …

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

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 …

Humans heavily rely on dozens of domesticated plant species that have been further
improved through intensive breeding. To evaluate how breeding changed the tomato fruit …

Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors,
affect tomato flavor. Taste volatiles present a major challenge for flavor improvement and …