Without the enzyme CXE1, tomatoes might not be so tasty, a new study finds.
“We do believe this phenomenon makes the fruit more palatable,” says Harry Klee, molecular biologist in the horticultural sciences department at the University of Florida.
“Because acetate esters are negatively correlated with consumer liking, we want to find ways to get rid of them,” Klee says. “I always tell people there are probably five or 10 chemicals we need to optimize to achieve an ideal flavor balance in tomato, and I think CXE1 is probably part of that group.”
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