While reading the online ScienceDaily today, I came across a piece of interesting food news: scientists at University of Florida have discovered the key to restoring great tomato flavor. According to the news release, during the past 50 years or so, commercial tomatoes have gradually lost their original tasty flavors. To put the flavors back to tomatoes, scientists have studied the DNA in a tomato gene (called “alleles”), identified the chemical combinations for better tomato flavors, and used genetic analysis to replace alleles in modern tomato varieties so that they can be more flavorful.
The technique involves classical genetics, not genetic modification, as it is “just fixing what has been damaged over the last half century to push them back to where they were a century ago, taste-wise.” To read this new release, click here.
This is certainly great news for food lovers. Tomato is one of the most common ingredients for cooking. If the tomatoes we buy at grocery stores taste as good as heirloom tomatoes, we will be able to make and eat more tasty salads, soups, and all sorts of dishes.
Technology never ceases to delight us, even when it comes to tomato flavors.
Maybe one day, technology will bring us flavors that we do not know of today. Be prepared to open you mind – and mouth – for new food technology development.