The molecular and biochemical basis of terpenoid aroma formation in tomato: final report, Project no. IS-4125-08C

. Discovery of genes that affect the unique aroma of tomato. Varieties displaying superior “original” aromas as well as key introgression lines (L. esculentum x L. pinpinellifolium), kindly provided by Dr. I. Levin, Volcani Center, were
organoleptically tested in search for the key chemicals and the genes that affect the formation of critical aroma compounds in tomato fruit. Volatile compositions and organoleptic properties of the tomatoes were evaluated. Our results indicated that none of the heirloom varieties, introgression lines or other tomato accesions tested consistently contained any particular volatile that might impart the key aroma to tomato. This avenue of research was therefore modified and we opted for searching genomic and transcriptomic databases of tomato for genes likely to affect the tomato aroma. Two novel carotenoid cleavage dioxygenases were identified and partially characterized for functionality, and their contribution to tomato aroma was assessed. This work was presented in several national and international meetings as posters .