Tomato Flavor Publication Among UF’s Best

In 2012 the work by Tieman et al detailed the interaction between components of the tomato (volatiles, sugars, acids) and human liking.  The results show that a surprising array of factors contribute to the sensory experience and were published in the prestigous journal Current Biology.

The work was recognized by UF-IFAS as one of the most outstanding “high-impact” papers.  The authors will be recognized at the 6th Annual UF/IFAS Research Awards Ceremony in April.


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