ASHS 2015 Annual Conference

Flavor is the most important of consumer traits. Yet it is also the least understood and most difficult challenges for breeding. We have taken a systematic approach, linking genetics to consumer preferences using the tomato as a model. We seek to understand the underlying chemistry of flavor preferences, turning that knowledge into a molecular toolkit for breeders. Ultimately the goal is to understand precisely what the consumer wants and to deliver that product in a way that drives consumers to adopt healthier diets.