Objective(s):
1. Illustrate how basic genomic information enables study of complex sensory traits 2. Show how consumer sensory panels and analytical instruments can help shape breeding decisions 3. Define the next frontier of integrated research, including new tools and approaches to improve the flavor of food crops

Over the last decade there has been dramatic increase in genomics-level information for horticultural crops. It is now possible to begin application of molecular tools to practical issues in crop improvement. Flavor is an integrated interpretation of gustatory, olfactory and somatosensory properties of food. Unfortunately, breeding for improved flavor has been de-prioritized for breeders in favor of properties such as yield, disease resistance and post-harvest quality. Today consumers find the flavors of most horticultural crops disappointing. Herein lies an opportunity to generate improved fruits and vegetables with better flavor and consumer preference. Such developments would have positive benefits for growers and human health.
This workshop will present recent examples of how our knowledge of gene sequences has led to breakthroughs in the development of crops with improved flavor. Interdisciplinary approaches melding genomics, molecular biology, biochemistry, postharvest physiology and consumer science have been used to design and deliver the next generation of flavorful plant products. Some of the recent examples will be presented.