date:May 30, 2012
The scientists, from the University of Florida, say their research is the first step to restoring good flavour in commercial tomatoes.
Tomato flavour depends on sugars, acids, and a host of less well-defined aroma volatiles (so named for the ease with which they vaporize, sending scent molecules into the air).
Dr Harry Klee and colleagues at the University of Florida, set out to define the chemicals that are most important to our fondness for one particular tomato or another.
The researchers