John W. Scott

TL;DR: The extreme sensitivity of the olfactory organ has played an important role in the evolutionary development of mammals, allowing for the odor imprinting involved in olfaction recognition, and the fatigue factor must be considered in sensory work with aroma compounds.

TL;DR: The major components of flavor in tomato (Lycopersicon esculentum mill.) and other fruit are thought to be sugars, acids, and flavor volatiles as discussed by the authors.

TL;DR: Fine-mapped the widely used Solanum chilense–derived Ty-1 and Ty-3 genes by screening nearly 12,000 plants for recombination events and generating recombinant inbred lines and identified the resistance gene, which unveils a completely new class of resistance gene.

TL;DR: The effects of adding sugar and acid to fresh tomatoes on the response by descriptive and consumer panels were studied in this article, where they were diced and mixed with reducing sugars (fructose/glucose, 14:11) and citric acid at levels of 0, 1.4, or 2.8% that of the total mixture weight for the sugars and 0, 0.3, or 0.6% for the acid.

TL;DR: A comparison of the color readings taken from tomatoes at the equatorial region with those of thehomogenate prepared from the same region showed that the hue of tomato homogenate was a better indicator of lycopene content than tomato surface hue.