Tomato fruit volatile profiles are highly dependent on sample processing and capturing methods

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

(2014) Serkan Selli et al.   FOOD CHEMISTRY

The expanded tomato fruit volatile landscape

(2014) José L. Rambla et al.   JOURNAL OF EXPERIMENTAL BOTANY

A 13-lipoxygenase, TomloxC, is essential for synthesis of C5 flavour volatiles in tomato

(2014) Jiyuan Shen et al.   JOURNAL OF EXPERIMENTAL BOTANY

Metabolomics in melon: A new opportunity for aroma analysis

(2014) J. William Allwood et al.   PHYTOCHEMISTRY

A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection

(2013) Sara R. Jaeger et al.   CURRENT BIOLOGY

Identification of Regions Associated with Variation in Sensitivity to Food-Related Odors in the Human Genome

(2013) Jeremy F. McRae et al.   CURRENT BIOLOGY

Home conservation strategies for tomato (Solanum lycopersicum): Storage temperature vs. duration – Is there a compromise for better aroma preservation?

(2013) Catherine M.G.C. Renard et al.   FOOD CHEMISTRY

Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

(2013) Brian Farneti et al.   FOOD RESEARCH INTERNATIONAL

NON-SMOKY GLYCOSYLTRANSFERASE1 Prevents the Release of Smoky Aroma from Tomato Fruit

(2013) Y. M. Tikunov et al.   PLANT CELL

Quantitative patterns between plant volatile emissions induced by biotic stresses and the degree of damage

(2013) Ülo Niinemets et al.   Frontiers in Plant Science

The Chemical Interactions Underlying Tomato Flavor Preferences

(2012) Denise Tieman et al.   CURRENT BIOLOGY

Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography–mass spectrometry to detect minor aroma compounds in wine

(2012) Amparo Gamero et al.   JOURNAL OF CHROMATOGRAPHY A

Differential Metabolisms of Green Leaf Volatiles in Injured and Intact Parts of a Wounded Leaf Meet Distinct Ecophysiological Requirements

(2012) Kenji Matsui et al.   PLoS One

Role of an esterase in flavor volatile variation within the tomato clade

(2012) C. Goulet et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties

(2011) Jaime Cebolla-Cornejo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Solanum lycopersicum catechol-O-methyltransferase involved in synthesis of the flavor molecule guaiacol

(2011) Melissa H. Mageroy et al.   PLANT JOURNAL

Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)

(2010) Jonathan T Vogel et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mass spectrometry screening reveals widespread diversity in trichome specialized metabolites of tomato chromosomal substitution lines

(2010) Anthony Schilmiller et al.   PLANT JOURNAL

Functional analysis of a tomato salicylic acid methyl transferase and its role in synthesis of the flavor volatile methyl salicylate

(2010) Denise Tieman et al.   PLANT JOURNAL

Quantitative Comparison of Free and Bound Volatiles of Two Commercial Tomato Cultivars (Solanum lycopersicumL.) during Ripening

(2009) Pepa Ortiz-Serrano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents

(2009) Maria Inés Zanor et al.   JOURNAL OF EXPERIMENTAL BOTANY

Effect of refrigerated storage on aroma and alcohol dehydrogenase activity in tomato fruit

(2009) Fernando Díaz de León-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition

(2008) Sandrine Mathieu et al.   JOURNAL OF EXPERIMENTAL BOTANY

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

(2008) E.A. Baldwin et al.   JOURNAL OF FOOD SCIENCE