The genetics of fruit flavour preferences

First author: Harry J. Klee; Affiliations: University of Florida (佛罗里达大学): FL, USA

Corresponding author: Harry J. Klee

Intensively bred fruit crops (水果作物集约育种), including tomatoes and strawberries, are widely viewed as lacking flavour. The lack of breeder focus on the consumer is largely due to the genetic complexity of the flavour phenotype as well as a lack of a simple assay that can define consumer preferences. Rapid advances in genomics have opened up new opportunities to understand the chemistry and genetics of flavour. Here, we describe the underlying causes for the loss of flavour in fruits over time and delineate (勾画) a blueprint (蓝图) for defining the chemistry of consumer liking, reducing that knowledge into a molecular roadmap for flavour improvement.

水果作物集约育种，包括番茄和草莓都被认为丧失了风味的特性。而水果的风味是消费者比较关注的特性，育种者对于这个特性的丢失很大程度上是由于控制风味表型的遗传结构比较复杂，同时也缺少一个对消费偏好的简单定义。基因组学的快速发展为进一步理解风味的化学成分和遗传结构打开了新的局面。本文描述了随着时间的推移水果风味流失的潜在原因，并勾画出定义消费偏好的化学蓝图，为未来风味的遗传改良提供分子基础。

通讯：Harry J. Klee (http://hos.ufl.edu/faculty/hjklee)

个人简介：马萨诸塞大学，学士、博士。

研究方向：番茄风味的遗传基础。实验室：http://hos.ufl.edu/kleeweb/。

doi: 10.1038/s41576-018-0002-5

Journal: Nature Reviews Genetics

Published online: 21 March, 2018

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