Research team makes breakthrough on tomato flavour

A German-Israeli research team has identified DNA fragments in wild tomatoes that could enable the development of better-tasting fruit. The German-Israeli research team used a method of analysis developed at the Max Planck Institute for Molecular Plant Physiology. The technique - a combination of mass spectrometry and gas chromatography - analyses the composition of biological samples. The scientists say that this method can be used to quickly and simultaneously look into a fruit's amino acids, organic acids, sugar and vitamins.