Characterisation of a major Quantitaive Trait Loci underlying tomato aroma and taste.
Lead Research Organisation:
Royal Holloway University of London
Department Name: Biological Sciences
Abstract
Aims and objectives. Using unique genetic material the studentship training programme will
decipher the molecular and biochemical components associated with tomato fruit taste and aroma.
Objective 1. Biochemical and molecular characterisation of a QTL underlying tomato volatile
content in ripe fruit.
Objective 2. Carry out sensory analysis for aroma and taste on the QTL in different tomato
backgrounds, benchmarked against existing commercial varieties.
Objective 3. Perform data integration to map tomato aroma/taste preferences to
biochemical/metabolomic components.
decipher the molecular and biochemical components associated with tomato fruit taste and aroma.
Objective 1. Biochemical and molecular characterisation of a QTL underlying tomato volatile
content in ripe fruit.
Objective 2. Carry out sensory analysis for aroma and taste on the QTL in different tomato
backgrounds, benchmarked against existing commercial varieties.
Objective 3. Perform data integration to map tomato aroma/taste preferences to
biochemical/metabolomic components.
People |
ORCID iD |
Studentship Projects
| Project Reference | Relationship | Related To | Start | End | Student Name |
|---|---|---|---|---|---|
| BB/T008709/1 | 30/09/2020 | 29/09/2028 | |||
| 2880590 | Studentship | BB/T008709/1 | 30/09/2023 | 29/09/2027 |