TY - JOUR
T1 - A chemical genetic roadmap to improved tomato flavor
AU - Tieman, Denise
AU - Zhu, Guangtao
AU - Resende, Marcio F.R.
AU - Lin, Tao
AU - Nguyen, Cuong
AU - Bies, Dawn
AU - Rambla, Jose Luis
AU - Beltran, Kristty Stephanie Ortiz
AU - Taylor, Mark
AU - Zhang, Bo
AU - Ikeda, Hiroki
AU - Liu, Zhongyuan
AU - Fisher, Josef
AU - Zemach, Itay
AU - Monforte, Antonio
AU - Zamir, Dani
AU - Granell, Antonio
AU - Kirst, Matias
AU - Huang, Sanwen
AU - Klee, Harry
N1 - Publisher Copyright:
Copyright © 2017, American Association for the Advancement of Science.
PY - 2017/1/27
Y1 - 2017/1/27
N2 - Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding.
AB - Modern commercial tomato varieties are substantially less flavorful than heirloom varieties. To understand and ultimately correct this deficiency, we quantified flavor-associated chemicals in 398 modern, heirloom, and wild accessions. A subset of these accessions was evaluated in consumer panels, identifying the chemicals that made the most important contributions to flavor and consumer liking. We found that modern commercial varieties contain significantly lower amounts of many of these important flavor chemicals than older varieties. Whole-genome sequencing and a genome-wide association study permitted identification of genetic loci that affect most of the target flavor chemicals, including sugars, acids, and volatiles. Together, these results provide an understanding of the flavor deficiencies in modern commercial varieties and the information necessary for the recovery of good flavor through molecular breeding.
UR - http://www.scopus.com/inward/record.url?scp=85020935229&partnerID=8YFLogxK
U2 - 10.1126/science.aal1556
DO - 10.1126/science.aal1556
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C2 - 28126817
AN - SCOPUS:85020935229
SN - 0036-8075
VL - 355
SP - 391
EP - 394
JO - Science
JF - Science
IS - 6323
ER -