1. 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 (June 2012)
DOI: /j.cub
Copyright © 2012 Elsevier Ltd Terms and Conditions

2. Figure 1
Cluster Analysis of Tomato Varieties Sorted by Flavor Chemical Composition
Varieties were sorted using JMP software ( 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  , DOI: ( /j.cub )
Copyright © 2012 Elsevier Ltd Terms and Conditions