The Genetic Basis of Tomato Aroma

Tomato (Solanum lycopersicum L.) aroma is determined by the interaction of volatile compounds (VOCs) released by the tomato fruits with receptors in the nose, leading to a sensorial impression, such as “sweet”, “smoky”, or “fruity” aroma. Of the more than 400 VOCs released by tomato fruits, 21 have...

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Detalles Bibliográficos
Autores principales: Martina, Matteo, Tikunov, Yury, Portis, Ezio, Bovy, Arnaud G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915847/
https://www.ncbi.nlm.nih.gov/pubmed/33557308
http://dx.doi.org/10.3390/genes12020226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915847/
https://www.ncbi.nlm.nih.gov/pubmed/33557308
http://dx.doi.org/10.3390/genes12020226

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