The Chemical Interactions Underlying Tomato Flavor Preferences Denise Tieman, Peter Bliss, Lauren M. McIntyre, Adilia Blandon-Ubeda, Dawn Bies, Asli Z. Odabasi, Gustavo R. Rodríguez, Esther van der Knaap, Mark G. Taylor, Charles Goulet, Melissa H. Mageroy, Derek J. Snyder, Thomas Colquhoun, Howard Moskowitz, David G. Clark, Charles Sims, Linda Bartoshuk, Harry J. Klee  Current Biology  Volume 22, Issue 11, Pages 1035-1039 (June 2012) DOI: 10.1016/j.cub.2012.04.016 Copyright © 2012 Elsevier Ltd Terms and Conditions

Figure 1 Cluster Analysis of Tomato Varieties Sorted by Flavor Chemical Composition Varieties were sorted using JMP software (http://www.jmp.com/) on the basis of the 70 measured chemical attributes shown across the bottom. The names of varieties (right) and their consumer liking scores (left) are shown. Several varieties were tested in multiple seasons. Current Biology 2012 22, 1035-1039DOI: (10.1016/j.cub.2012.04.016) Copyright © 2012 Elsevier Ltd Terms and Conditions