味觉：揭开番茄风味的奥秘。
Taste: unraveling tomato flavor.
机构信息
Department of Plant Sciences, University of California, Davis, Davis, CA 95616, USA.
出版信息
Curr Biol. 2012 Jun 5;22(11):R443-4. doi: 10.1016/j.cub.2012.04.017.
PMID:22677284
Abstract
New research integrating genetics, chemistry and psychophysics has led to a model for tomato flavor intensity comprising sugars and acids plus six volatile molecules, providing a blueprint for improving the flavor of what has become an iconic symbol of the declining quality of fresh fruits and vegetables.
摘要
新的研究综合了遗传学、化学和心理物理学，提出了一个由糖和酸以及六种挥发性分子组成的番茄风味强度模型，为改善已成为新鲜水果和蔬菜质量下降标志性象征的番茄风味提供了蓝图。
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