Characterisation of a major Quantitaive Trait Loci underlying tomato aroma and taste.

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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 volatilecontent 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 tobiochemical/metabolomic components.