Tomato (Solanum lycopersicum L.) belongs to the Solanaceae family and is the second
most important fruit or vegetable crop next to potato (Solanum tuberosum L.). It is cultivated …

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 …

The formation of and dynamic changes in aroma during white tea processing have not
previously been systematically investigated. In this study, advanced comprehensive two …

Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma
and flavor molecules due to interactions with human receptors. These low‐molecular‐weight …

Tomatoes come in a multitude of shapes and flavors despite a narrow genetic pool. Here,
we leverage whole-genome resequencing data available for 602 cultivated and wild …

Plant volatiles (PVs) are lipophilic molecules with high vapor pressure that serve various
ecological roles. The synthesis of PVs involves the removal of hydrophilic moieties and …

Human Evolutionary Genetics is a groundbreaking text which for the first time brings
together molecular genetics and genomics to the study of the origins and movements of …

The blends of flavor compounds produced by fruits serve as biological perfumes used to
attract living creatures, including humans. They include hundreds of metabolites and vary in …

An important phenylalanine-derived volatile compound produced by plants is 2-
phenylethanol. It is a major contributor to flavor in many foods, including fresh fruits, such as …

Aroma is an important part of quality in table grape, but the key aroma compounds and the
aroma series of table grapes remains unknown. In this paper, we identified 67 aroma …