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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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| Publicado no: | Genes (Basel) |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7915847/ https://ncbi.nlm.nih.gov/pubmed/33557308 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/genes12020226 |
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