Enrichment of Tomato Flavor and Aroma Possible

Expression of the geraniol synthase (GES) gene from common basil under the control of the tomato ripening-specific promoter improves the taste and aroma of tomato. Monoterpernes, the main constituent of essential aromatic oils, represented largely by rose-like scented geraniol and citronellol, and lemon aroma geranial and neral, accumulated in the transgenic tomato upon expression of GES. Although there was a 50% drop in the deep red color of the tomato due to the loss of lycopene, panelists preferred the transgenic tomatoes over its non-GM counterpart due its floral or lemon grass scent and sweeter taste. In addition, the amount of beta carotene a precursor of vitamin A was not affected.  

Genetic modification to improve flavor and aroma of fruits like tomato and other species of agricultural and horticultural importance is therefore feasible. This technology can also be applied in the manipulation of volatile compounds that possess antimicrobial, pesticidal, antifungal activities, and may also be used to improve shelf life of stored fruits or reduce pesticide use.  

Read the original article at: http://www.nature.com/nbt/journal/vaop/ncurrent/abs/nbt1312.html