The second of two recent studies of tomato flavor involves genetic engineering, and offers a scent of tomorrow's tomatoes.
A group of plant scientists in Israel and at Rutgers and the University of Michigan reported their success in transferring a gene from the basil plant into tomato plants. This particular gene diverts molecules in the pathway toward becoming the red pigment lycopene, and sends them instead onto the pathway that generates aroma molecules. The engineered tomato plants produced fruits that were paler than usual, but also had a stronger aroma and smelled distinctly of perfume, rose, geranium, and lemongrass. More than half of a panel of taste testers preferred the engineered tomato to its unengineered parent.
This experiment may be a harbinger of things to come, a new era of plant modification in which flavor combinations once created by cooks will be re-created--or precreated--by breeders in the plants themselves.
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Davidovich-Rikanati, R. et al., Enrichment of tomato flavor by diversion of the early plastidial terpenoid pathway. Nature Biotechnology 2007, online publication 24 June.
