Consumer sensory analysis of high flavonoid transgenic tomatoes

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dc.contributor.author Lim, Wansang
dc.contributor.author Miller, Rebecca
dc.contributor.author Park, Jung-Eun K.
dc.contributor.author Park, Sunghun
dc.date.accessioned 2014-08-27T18:26:53Z
dc.date.available 2014-08-27T18:26:53Z
dc.date.issued 2014-08-27
dc.identifier.uri http://hdl.handle.net/2097/18282
dc.description.abstract Tomatoes have ameliorative effects on cardiovascular disease and cancer (Agarwal and Rao 2000; Rao 2002). In this study, metabolic engineering of flavonoids was utilized to improve the nutritional value of tomatoes by increasing flavonol and anthocyanin content. Total flavonol content was significantly increased in both the peel and flesh using the onion chalcone isomerase (CHI) gene. The Delila (Del) and Rosea1 (Ros1) genes from the snapdragon Antirrhinum majus were concomitantly expressed to produce an anthocyanin‐rich tomato which was purple in color. Sensory evaluation by a panel of 81 untrained consumers revealed no significant difference in liking of color or texture between CHI, Del/Ros1, and wild‐type tomatoes. Consumers reported marginal but significantly higher preference for the flavor and overall liking of CHI tomatoes over Del/Ros1 and wild‐type tomatoes. This study is the first to report the results of sensory tests of transgenic tomatoes by a consumer panel representing the general consuming public. en_US
dc.language.iso en_US en_US
dc.relation.uri http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12478/full en_US
dc.rights This is the peer reviewed version of the following article: Lim, W., Miller, R., Park, J., & Park, S. (2014). Consumer sensory analysis of high flavonoid transgenic tomatoes. Journal of Food Science, 79(6), S1212-S1217., which has been published in final form at http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12478/full en_US
dc.subject Flavonoids en_US
dc.subject Transgenic en_US
dc.subject Liking en_US
dc.subject Tomato en_US
dc.subject Sensory en_US
dc.title Consumer sensory analysis of high flavonoid transgenic tomatoes en_US
dc.type Article (author version) en_US
dc.date.published 2014 en_US
dc.citation.doi doi:10.1111/1750-3841.12478 en_US
dc.citation.epage S1217 en_US
dc.citation.issue 6 en_US
dc.citation.jtitle Journal of Food Science en_US
dc.citation.spage S1212 en_US
dc.citation.volume 79 en_US
dc.contributor.authoreid beckym en_US
dc.contributor.authoreid jekim en_US
dc.contributor.authoreid shpark en_US


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